🍓 Strawberry Cheesecake Banana Pudding 🍌
Ingredients
Cheesecake Layer
16 oz (2 blocks) full-fat cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
Pudding Layer
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold whole milk
1 tsp vanilla extract
8 oz (1 tub) whipped topping (e.g., Cool Whip), divided
Assembly
1 standard box (about 11 oz) vanilla wafers
4–5 ripe but firm bananas, thinly sliced
2 cups fresh strawberries, hulled and sliced
Extra whole or halved strawberries for garnish
¼ cup crushed vanilla wafers for finishing
Instructions
Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then beat until fully incorporated and lump-free. Set aside.
Make the pudding layer: In a separate bowl, whisk the instant vanilla pudding mix with cold milk for 2 minutes, or until thickened. Stir in 1 tsp vanilla extract, then gently fold in half of the whipped topping until evenly blended.
Assemble the dessert: In a 9×13-inch dish or a 3-quart trifle bowl, begin layering:
Start with a single layer of vanilla wafers covering the bottom.
Add a layer of banana slices, followed by a layer of strawberry slices.
Spoon half of the cheesecake mixture evenly over the fruit.
Spread half of the prepared pudding mixture on top.
Repeat the sequence: wafers, bananas, strawberries, remaining cheesecake layer, then remaining pudding layer.
Finish and chill: Smooth the remaining whipped topping over the final pudding layer. Decorate with fresh strawberry halves and a sprinkle of crushed vanilla wafers. Cover and refrigerate for at least 4 hours—but ideally overnight—to allow the wafers to soften and flavors to meld.
#fblifestyle