Banana Pudding Cheesecake

The perfect dessert in the world: Classy enough to be served at a wedding,. We have changed our classic recipe for Banana Pudding (mark it, seriously) into almost every dessert you can imagine: cheesecake, poke cake, and now this cheesecake.




YIELDS:
10
PREPARATION TIME:
0 HOURS 20 MINUTES
TOTAL TIME:
6 HOURS 25 MINUTES

INGREDIENTS

• 2 blocks (16 ounces) of cream cheese, soft
• 3/4 c. Sugar
• 2 c. thick cream
• 1 teaspoon. pure vanilla extract
• 1 3,4-oz. Instant Vanilla Pudding Mix Package
• 1 3/4 c. milk
• 1 prepare graham crackers
• 3 bananas, sliced, plus slices for garnish
• 30 Nilla Wafers, plus more for decoration
• Whipped cream or Cool Whip, to be served

DIRECTION

• Make the contents of cheesecake: In a large bowl using a hand mixer or stand mixer that is equipped with a whisk, shake the cream cheese until fluffy and no lumps are left.
• Add sugar and shake until mixed. Add the thick cream and vanilla and shake until a stiff peak forms. Put aside.
• In a medium bowl, stir the mixture of pudding and milk. Leave the pudding for 3 minutes in the refrigerator until it thickens. Fold it into a cheesecake mixture until it is mixed.
• Pour half of the filling into graham crackers. Add one layer of sliced ​​bananas and Nilla Wafer (total 23), then pour the remaining half of the mixture. Smooth tops and decorate with crushed Nillas.
• Chill until the cheesecake is hard, at least 6 hours and up to overnight. (If the cheesecake still feels too soft to slice, transfer it to the freeze for up to 1 hour.)
• Before serving, top it with a whipped cream dollops or Cool Whip around the cheesecake border. Cover each dollop with sliced ​​bananas and Nilla wafers, then garnish the whole cheesecake with more Nilla Wafers

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