Description
A creamy cheesecake featuring layers of banana pudding and a crunchy topping for a delightful dessert.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 ripe bananas, sliced
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 cup vanilla wafer crumbs for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust for 8-10 minutes, then let it cool completely.
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping.
- In another bowl, whisk together the banana pudding mix and cold milk until thickened.
- Layer the sliced bananas over the cooled crust, then spread the cream cheese mixture on top.
- Pour the pudding mixture over the cream cheese layer and smooth it out.
- Sprinkle the vanilla wafer crumbs on top for the crunch.
- Refrigerate for at least 4 hours or until set. Slice and serve chilled.
Notes
For best results, use ripe bananas and chill overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 28g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 5g