- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tsp vanilla
- 2 8 oz packs of cream cheese
- 4 oz COOL Whip
- ½ cup white granulated sugar
- 2 bananas
- 1 cup diced strawberries
- 3 bananas to layer
- 3.4 oz pack of banana cream instant pudding
- 2 cups whole milk
- 10 oz COOL Whip
- 16 oz strawberries
- Hot fudge topping
Prepare instant banana pudding according to the package instructions. Refrigerate for at least 30 minutes to set it completely.
Lightly grease a 13×9 baking dish.
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar. Mix very well using a large fork.
Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
Beat cream cheese until soft and fluffed.
Add sugar and beat for a couple of minutes.
Fold in COOL whip until completely incorporated.
Dice bananas and strawberries. Dab strawberries with a paper towel to soak up some moisture.
Fold in diced bananas and strawberries.
Gently spread cheesecake filling all over the crust.
Slice three bananas thinly and layer banana slices over the cheesecake layer.
Spread prepared and chilled banana pudding over the bananas.
Spoon COOL whip topping all over the the banana pudding and gently spread it evenly.
Dice strawberries and add them evenly to the top.
Refrigerate the dessert for at least 4 hours or overnight.
Drizzle hot fudge topping as serving.