Preparation Steps

• In a small bowl, mix graham cracker crumbs, sugar, and melted butter; press the mixture onto the bottom of a 9x9 inch dish.
• Place the dish in the freezer for 15 minutes.
• In a mixing bowl, whisk together the pudding mixes and cold milk for 2 minutes.
• Stir in 1 cup whipped topping and spread the pudding over the graham cracker crust.
• Return to the freezer while preparing the cream cheese layer.
• In a medium bowl, beat cream cheese and powdered sugar until smooth.
• Add 1 cup whipped topping and vanilla extract; beat until blended.
• Spread the cream cheese mixture over the pudding layer.
• Freeze for 30 minutes or until set.
• Melt butter in a large pan over medium-high heat, stir in light brown sugar and cook until bubbly.
• Pour in heavy cream, stir and continue cooking.
• Add bananas and pecans; cook until hot and bubbly.
• Remove from heat and spread the banana foster mixture over the cheesecake.
• Cut cheesecake into bars and serve. Optionally, serve banana foster sauce on the side.