A delightful fusion of creamy cheesecake and comforting banana pudding, layered over a crunchy vanilla wafer crust, topped with fresh bananas and creamy pudding.
Ingredients
Scale:
2 cups Vanilla wafers (crushed)
½ cup Unsalted butter (melted)
¼ cup Granulated sugar
8 oz Cream cheese (softened)
1 cup Powdered sugar
1 tsp Vanilla extract
1 cup Whipped topping (thawed)
1 package (3.4 oz) Instant banana pudding mix
2 cups Milk
2 large Fresh bananas (sliced)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine crushed vanilla wafers, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the wafer mixture into the bottom of a greased 9x9-inch baking pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth. Add vanilla extract and mix until fully incorporated.
Gently fold in the whipped topping until the mixture is well combined and creamy.
Spread the cream cheese mixture evenly over the cooled crust.
In another bowl, whisk together the instant banana pudding mix and milk until thickened, about 2 minutes.
Spread the banana pudding mixture over the cream cheese layer, smoothing it out evenly.
Top with sliced bananas, covering the pudding layer.
Chill in the refrigerator for at least 4 hours, or until set. Cut into bars and serve cold.
