Thanks to my friend Teri from Buy This, Cook That for sharing her mouth-watering recipe for Banana Pudding Cheesecake!
You absolutely have to try Banana Pudding Cheesecake. Come on…two classic desserts combined into something new and fabulously delicious? Yes, I said FABULOUS!
We started with a thick layer of vanilla wafer cookie crust. This has to be my favorite part. You can’t have banana pudding without vanilla wafers. Banana pudding + vanilla wafers = Forrest + Jenny. This is carved into a tree somewhere, I am sure of it.
But I have to know: do you like your banana pudding with a lot of bananas? Or just a few? In our house, we like very thinly sliced bananas. This way you get just the perfect bite of banana with every spoonful. If you are bananas about bananas feel free to hook your Banana Pudding Cheesecake up with more.
To make this Banana Pudding Cheesecake super special, we added two family recipes. First, my father in law’s Top-Secret Pudding. Everyone always begged him for his homemade recipe for pudding. And here it is.
Add the French vanilla pudding mix and milk into a large jar. Then, add more vanilla and sugar. More vanilla and sugar are always a good thing. Cover, shake, done. That’s it! Pour this thick and creamy super-vanilla pudding over the bananas. Top with a layer of vanilla wafers.
For the easy no-bake cheesecake, try this lightened up version of my grandmother’s recipe. Mix softened cream cheese, vanilla and sugar. Then fold in a tub of whipped topping. Spread evenly over the top. So good. (You know how I said the crust was my favorite part? I lied. THIS is my favorite part.)
To the fridge for a little while, then decorate with more vanilla wafers and serve. Your family is going to love you for this Banana Pudding Cheesecake recipe! That is, if you decide to share.
No-Bake Banana Pudding Cheesecake Recipe
- 12 oz box vanilla wafers
- 1/3 cup butter, melted
- 1 large banana, thinly sliced
- 3.4 oz box instant French vanilla pudding mix
- 2 cups cold milk
- 1 1/2 tsp vanilla flavoring, divided
- 1/3 cup plus 3 TB sugar, divided
- 8 oz. cream cheese
- 8 oz. whipped topping
Place 48 vanilla wafers in a large plastic bag and seal. With a heavy can or pin, crush the wafers until they are coarse crumbs. Pour into the bottom of an 8×12 dish.
Add the melted butter to the crumbs. Stir with a spoon until the crumbs are moist. Using the spoon or your hands, press the crust evenly into the bottom of the pan. Freeze for 5 minutes.
Remove the pan from the freezer. Evenly layer the banana slices on top of the crust.
In a quart sized jar, combine the pudding mix, milk, 1 teaspoon of vanilla and 3 tablespoons of sugar. Seal tightly with a lid. Shake vigorously for 3 minutes. Evenly pour the pudding mixture over the bananas. Top with a layer of vanilla wafers.
In a large mixing bowl, combine the softened cream cheese with the remaining sugar and vanilla. Beat until smooth and creamy. Fold the whipped topping in by hand. Evenly spread the cheesecake mixture on top of the pudding and wafers.
Cover and refrigerate for 1 hour before serving. Decorate with additional vanilla wafers before serving if desired.