3 cups Nilla Wafer cookie crumbs (approximately one 11-ounce box)

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


In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter. Press the mixture into the bottom of a square 8×8-inch baking pan lined with parchment paper. Chill the crust in the refrigerator or freezer.

In a large metal mixing bowl, whip the heavy whipping cream and sugar with an electric mixer until stiff peaks form; set aside.

In another large mixing bowl, beat the cream cheese until smooth. Gradually add the dry pudding mixes, beating well between each addition.

Add the whipped cream to the cream cheese mixture and mix until smooth.

Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate for 8 hours, or overnight.

Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

Prep Time: 20 minutes | Chill Time: 8 hours | Total Time: 8 hours 20 minutes

Kcal: Estimated 400-500 kcal per serving | Servings: 9 servings

Post a Comment

Previous Post Next Post