Banana Split Cheesecake Bars

prep time
20 min

total time
3 hr 50 min

makes
18

1-1/2 cups Honey Maid Graham Crumbs
1/3 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 tsp.vanilla
3 eggs
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 banana, sliced, tossed with 1 tsp. lemon juice
1 can (14 fl. oz/398 mL) pineapple chunks, drained


PREHEAT oven to 350°F. Mix graham crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.

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

BAKE 30 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars. Top with strawberries, sliced bananas and pineapple. Store any leftover bars in tightly covered container in refrigerator.

Kraft kitchens tips

Jazz It Up

Prepare and refrigerate as directed. Sprinkle with 1/4 cup finely chopped pecans and drizzle with melted Baker's Semi-Sweet Chocolate before cutting into bars.

How to Easily Remove Bars from Pan

Line empty pan with foil, with ends of foil extending over sides of pan. Use to prepare dessert as directed. When ready to serve, use foil handles to lift dessert from pan. Cut into bars as directed.

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

(Kraft Kitchens)