Banana Cream Cheesecake

1 3/4 c. graham cracker crumbs (about 28 squares)
1/4 c. sugar
1/2 c. butter
8 oz. cream cheese softened
1/2 c. powdered sugar
8 oz. whipped topping
4 medium bananas, sliced
1 3/4 c. cold milk
1 (3.4 oz) pkg. instant banana cream pudding mix

In a small bowl combine cracker crumbs and sugar; stir in butter; set aside 1/2 cup for topping. Press remaining crumb mixture onto bottom and up the sides of a greased 9 x 9 pan. Bake at 350 for 5 – 7 minutes. Cool on wire cooling rack. In mixing bowl beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in crust; top with half of cream cheese mixture. Repeat layers. In a bowl, beat milk and pudding mixture until smooth. Fold in remaining whipped topping. Pour over cream cheese layer. Sprinkle with reserved crumb mixture. Chill for 2 hours to set

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