Description
An easy-to-make cheesecake featuring layers of banana pudding and a crunchy topping for a delightful dessert.
Ingredients
Scale
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 4 ripe bananas, sliced
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 cup crushed vanilla wafers for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix vanilla wafer crumbs and melted butter; press into the bottom of the pan to form the crust.
- Bake the crust for 8-10 minutes, then let it cool.
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Fold in whipped topping and spread over the cooled crust.
- In another bowl, whisk banana pudding mix and milk until thickened; layer over the cream cheese mixture.
- Arrange banana slices on top and sprinkle with crushed vanilla wafers.
- Refrigerate for at least 4 hours or until set.
- Remove from pan and serve chilled.
Notes
For a crunchier texture, add more crushed wafers on top before serving. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 6g