Banana Split Cheesecake Squares

Name: Banana Split Cheesecake Squares
Prep time: 20 min
Total time: 290 min
Yield: 18
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ⅓ cup butter or margarine, melted; 3 pkg. brick cream cheese, softened; ¾ cup sugar; 1 tsp. vanilla; 3 eggs; ½ cup bananas (about 1 small banana); 1 cup strawberries; 1 banana, sliced, tossed with 1 tsp. lemon juice; 1 can pineapple chunks in juice, drained

Who needs ice cream when you can have creamy cheesecake with a double dip of bananas. They're inside the cheesecake and also on top, along with canned pineapple chunks and sliced fresh strawberries.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 18 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
⅓ cup butter or margarine, melted
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 tsp. vanilla
3 eggs
½ cup mashed fully ripe bananas (about 1 small banana)
1 cup halved strawberries
1 banana, sliced, tossed with 1 tsp. lemon juice
1 can (8 oz.) pineapple chunks in juice, drained

Directions

Heat oven to 350°F.

Combine graham crumbs and butter; press onto bottom of 13x9-inch pan.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in mashed bananas. Pour over crust.

Bake 30 min. or until center of cheesecake is almost set. Cool.

Refrigerate cheesecake 3 hours. Serve topped with the strawberries, sliced bananas and pineapple.