496 g package Betty Crocker peanut butter cookie mix
1/3 cup vegetable oil
1 egg
Filling:
2 packages brick cream cheese, softened (250 g)
360 g tub Betty Crocker Soft Whipped Deluxe Chocolate Frosting
3 eggs
2 tablespoons banana liqueur (optional)
Whipped cream
Sliced fresh bananas or dried banana chips or chocolate curls

Preparation Instructions:

Preheat oven to 350 degrees. Prepare cookie mix as per package instructions, substituting 1/3 cup vegetable oil. Measure out 1 1/2 cups of the dough and pat evenly into a 9 inch baking dish. Bake for 15 to 20 minutes or until golden around the edges. (Reserve remaining dough for making cookies. Dough can be frozen for up to 2 weeks.)

Meanwhile, in large bowl, beat cream cheese until completely smooth. Mix in frosting. Add eggs one at a time and blend until silken. Stir in liqueur, if using. Pour mixture over prepared cookie base, smoothing evenly. Bake 30 to 35 minutes, or until almost set but still jiggly. Cool completely and chill until cold in the centre. Serve with whipped cream and garnish with your choice of sliced bananas, dried banana chips or chocolate curls. Makes 12 servings.

Tip: As an alternative to peanut butter, try any Betty Crocker cookie mix, such as sugar, chocolate chip, or double chocolate chunk.