Banana Cream Cheesecake Bars
Ingredients:
– 3 cups Nilla Wafer cookie crumbs (about one 11-ounce box)
– 1/2 cup melted butter
– 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
Directions:
1. Mix Nilla Wafer crumbs and melted butter in a medium bowl. Press the mixture into the bottom of an 8×8-inch baking pan lined with parchment paper. Chill the crust in the refrigerator or freezer.
2. In a large metal bowl, whip heavy whipping cream and sugar with an electric mixer until stiff peaks form; set aside.
3. In another large mixing bowl, beat cream cheese until smooth. Gradually add dry pudding mixes, beating well between each addition.
4. Add whipped cream to the cream cheese mixture and mix until smooth.
5. Spread cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate for 8 hours or overnight.
6. 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
Calories: Estimated 400-500 kcal per serving | Servings: 9 servings
