Banana Pudding Cheesecake Bars
Ingredients:
For Crust:
1 1/2 cups crushed Nilla Wafers
5 tbsp. butter, melted
2 tbsp. sugar
Pinch sea salt
For Filling:
1 1/2 (8-oz.) blocks cream cheese, softened
1/2 cup sugar
1 1/2 cups whipped topping
1 (3.4-oz.) package instant banana pudding mix
1 3/4 cups whole milk
For Topping:
Whipped topping
1/2 banana, sliced
9 Nilla Wafers
Directions:
Line an 8″-x-8″ pan with parchment paper.
In a medium bowl, combine crushed Nilla Wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in the freezer while making the filling.
In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into the cheesecake mixture until well combined.
Pour filling into the prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.
When firm, remove from the freezer and slice into 9 bars. Top each bar with a layer of whipped topping, a slice of banana, and a Nilla Wafer before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes + chilling
Kcal: 320 kcal | Servings: 9 servings