Banana Pudding Cheesecake

Our Other Recipe Recomendation:

• Tequila Lime Shrimp
• One Pot Beef Tortellini Soup
• Southwestern Breakfast Pizza
• Peanut Butter Brownie Bombs

INGREDIENTS

2 blocks (16 oz.) cheese, softened
3/4 c. sugar
2 c. cream
1 tsp. pure vanilla
1 3.4-oz. package instant pudding combine
1 3/4 c. whole milk
1 ready cracker crust
3 bananas, sliced, and a lot of slices for garnish
30 Nilla Wafers, and a lot of for garnish
Whipped cream or Cool Whip, for serving

DIRECTIONS

1. Make cheesecake filling: in a very giant bowl employing a hand mixer or in a very stand mixer fitted with the whisk attachment, beat cheese till downlike and no clumps stay.
2. Add sugar and beat till combined. Add cream and vanilla and beat till stiff peaks kind. Set aside.
3. In a medium bowl, whisk along pudding combine and milk. Let pudding indicate three minutes within the refrigerator till thickened. Fold into cheesecake mixture till combined.
4. Pour [*fr1] the filling into cracker crust. Add one layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half mixture. swish high and garnish with crushed Nillas.
5. Refrigerate till cheesecake is firm, a minimum of six hours and up to long. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to one hour.)
6. Before serving, high with dollops of topping or Cool Whip round the border of the cheesecake. high every small indefinite amount with a banana slice and Nilla wafer, then garnish the entire cheesecake with a lot of Nilla Wafers.

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