Ingredients
• 3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs
• 1/2 cup butter melted
• 1 pint heavy whipping cream
• 3/4 cup sugar
• 24 ounces cream cheese (3 8-ounce packages) softened
• 2 packages instant banana cream pudding mix (3.4 ounces each)
• optional garnish: whipped topping and banana slices
Instructions
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In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8×8-inch baking pan (a 9×9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.
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In a large mixing bowl, with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
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In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
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Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
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Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.
Notes
🍌 Tips for Success
Want to make your bars picture-perfect and extra delicious? Here are a few helpful tips:
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Use room temperature cream cheese: This prevents lumps and makes mixing smoother.
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Chill the crust firmly: A well-chilled crust ensures a strong base that won’t fall apart when sliced.
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Whip cream properly: Stiff peaks should stand upright when you lift the beater. Don’t overwhip or it may become grainy.
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Beat pudding mix in slowly: Adding it gradually prevents clumps and ensures even distribution.