Description
A creamy cheesecake with layers of banana pudding and a crunchy topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 ripe bananas, sliced
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 package instant banana pudding mix
- 2 cups milk
- 1 cup crushed vanilla wafers for crunch
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes; let cool.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in whipped topping.
- Prepare banana pudding mix with milk according to package instructions.
- Layer sliced bananas over the cooled crust.
- Spread half of the cream cheese mixture over the bananas.
- Add a layer of banana pudding, then the remaining cream cheese mixture.
- Top with crushed vanilla wafers for crunch.
- Refrigerate for at least 4 hours or until set.
Notes
Use ripe bananas for the best flavor; store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g