So easy to make! I made this experimentally for my roomie's birthday. Took 1/2 hour to prepare and refrigerated it overnight. I took it out the next morning. In 10 minutes, 4 skinny girls devoured 3/4 of the pie. It was the best breakfast I've ever had.

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Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
12
Yield:
1 10-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.

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  • Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.

  • Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap; refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.

Cook's Note:

You can use dulce de leche syrup instead of caramel syrup if desired.

Nutrition Facts

388 calories; protein 5.2g; carbohydrates 40g; fat 23.3g; cholesterol 31.4mg; sodium 234mg. Full Nutrition
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