Name: Banana Pudding Cheesecake
Yield: 4 servings
Ingredients: vanilla wafer, crust; 1 12 cups vanilla wafer crumbs; 13 cup butter; 1 (8 ounce) package cream cheese; 1 (14 ounce) can sweetened condensed milk; 1 (5 ounce) package vanilla instant pudding mix; 3 cups cold milk; 1 (8 ounce) containerfrozen french whipped topping, thawed; 2 bananas, sliced; 14 cup vanilla wafer crumbs; 14 of a cup vanilla wafer crumbs; 12 -15 whole vanilla wafers

Servings: 4 persons

vanilla wafer, crust
1 12 cups vanilla wafer crumbs
13 cup butter
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package vanilla instant pudding mix
3 cups cold milk
1 (8 ounce) containerfrozen french whipped topping, thawed
2 bananas, sliced
14 cup vanilla wafer crumbs
14 of a cup vanilla wafer crumbs
12 -15 whole vanilla wafers

1
Combine wafer crumbs and butter or margarine together thoroughly.
2
Press into 9 inch pie plate.
3
Chill overnight.
4
In a large bowl, beat cream cheese until fluffy.
5
Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.
6
Fold in 1/2 of the whipped topping.
7
Remove pie pan from fridge layer the bottom with bananas circle slices and then add 1/4 of filling and with spoon or cake spatula spread smoothed until all is covered.
8
Top with vanilla wafer crumbs then repeat step 3.
9
Border all away around with whole wafers and sprinkle rest of vanilla wafer crumbs in center.
10
Chill 6 hours before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Banana Pudding Cheesecake

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