Ingredients

1 1/2 C. Honey Maid Graham Cracker Crumbs
1/3 C. butter or margarine, melted
3 8 oz. pkg. Philadelphia cream cheese, softened
3/4 C. sugar
1 tsp. vanilla
3 eggs
1/2 C. mashed ripe bananas
1 C. halved strawberries
1 banana, sliced, tossed with 1 tsp. lemon juice
1 8 oz. can pineapple chunks, drained

Directions

Preheat oven to 350 degrees. Mix graham crumbs and butter press firmly onto bottom of 13x9-inch baking pan. Mix cream cheese, sugar and vanilla in large bowl 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 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve topped with the strawberries, sliced bananas and pineapple. Store leftover cheesecake in refrigerator.

Yield: 18 servings

Dorothy Hadler, Menasha, WI