INGREDIENTS
2
(8-oz.) blocks cream cheese, softened
3/4 c.
granulated sugar
2 c.
heavy cream
1 tsp.pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 c. whole milk
3 c.prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers
Whipped topping, for garnish ,Optional
Nilla Wafers, for garnish
DIRECTIONS
- Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
- Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. 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 cheesecake mixture until combined.
- Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
- Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
- Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
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