The following text is for questions 12 to 14.

Banana Cream Cheese Cake

Ingredients:

• vegetable cooking spray
• 1/4 cup reduced-fat vanilla wafers, crushed
• 16 ounces light (not no-fat) cream cheese, softened
• 2/3 cup granulated sugar
• 2 eggs
• 1 cup low-fat sour cream
• 2/3 cup banana cream pudding mix (regular-not instant)
• 3 tablespoons skim milk
• 1 teaspoon vanilla extract
• 1 1/4 cups peeled, sliced banana
• 1 teaspoon lemon juice
• cup reduced-fat whipped topping
• 8 reduced fat vanilla wafers

Steps:

1. Spray the bottom of a spring-form pan with cooking spray; sprinkle the crushed wafer crumbs over the bottom.
2. Beat the cream cheese at medium speed of a mixer until creamy, gradually add sugar and beat well.
3. Add the eggs and beat well.
4. Add the sour cream, pudding mix, skim milk, and vanilla extract. Beat at low speed until just blended.
5. Pour the mixture into the prepared pan.
6. Bake at 300°F for 55 minutes. (Center will be soft, but will firm when chilled)
7. Turn off the oven; partially open the door. Leave the cheese cake in the oven for 20 minutes.
8. Remove the cheese cake from the oven, and carefully run a knife around the edge of the pan. Let the cheese cake cool on a wire rack. Cover and chill for 8 hours.
9. Remove the cake from the pan. Toss the banana slices with lemon juice, and arrange them over the cake. Pipe whipped topping around the edge of the cake; insert the vanilla wafers into topping. Serve.

Adopted from: http://ddvculinary.com/cookbooks_pdf/CheesecakeRecipes.pdf (March 31, 2020)

The last step is ____ the vanilla wafers into topping.