Description
A delightful twist on classic banana pudding, featuring a rich cheesecake layer and a satisfying crunch from crushed vanilla wafers, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups crushed vanilla wafers
- 1/2 cup melted butter
- 3 ripe bananas
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- 1/2 cup crushed pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the crushed vanilla wafers with the melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to create a firm crust.
- Beat the softened cream cheese, powdered sugar, and vanilla extract together in a separate bowl until smooth and creamy.
- Fold in the whipped topping into the cream cheese mixture until fully combined.
- Whisk together the instant vanilla pudding mix and milk until the mixture thickens.
- Slice the ripe bananas and layer them over the crust in the pan. Next, spread half of the cream cheese mixture over the bananas.
- Pour the pudding mixture over the cream cheese layer, spreading it evenly.
- Add the remaining cream cheese mixture on top of the pudding layer, smoothing it out with a spatula.
- Sprinkle the crushed pecans on top for an added crunch, if desired.
- Cover the cheesecake and refrigerate for at least 240 minutes or overnight for best results.
Notes
Use ripe bananas and ensure cream cheese is at room temperature for best results. Store covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg