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Banana Pudding Crunch Cheesecake

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A delightful cheesecake that combines the classic flavors of banana pudding with a crunchy cookie crust, perfect for family gatherings.

Ingredients

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  • 1 1/2 cups vanilla wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup banana cream pudding mix
  • 2 cups milk
  • 1 tsp vanilla extract
  • 2 ripe bananas, sliced
  • 1 cup whipped topping
  • 1 cup crushed cookies for topping

Instructions

  1. Create the Crunchy Crust: In a bowl, combine crushed vanilla wafers and melted butter. Press the mixture into the bottom of a springform pan and chill.
  2. Make the Creamy Filling: Beat together softened cream cheese and powdered sugar until smooth.
  3. Prepare the Banana Cream: Whisk together banana cream pudding mix and milk until thickened.
  4. Combine for Cheesecake Bliss: Fold banana pudding mixture into the cream cheese mixture and add vanilla extract and sliced bananas.
  5. Fluff it Up: Gently fold in the whipped topping until well combined.
  6. Assemble the Cheesecake: Pour cheesecake filling over the chilled crust and smooth the top.
  7. Let it Set: Refrigerate for at least 4 hours or until set.
  8. Top with Crunch: Sprinkle crushed cookies on top before serving.

Notes

Make sure your cream cheese is at room temperature before mixing to avoid lumps. For extra flavor, add chopped nuts to the filling.

Nutrition

Find it online: https://ameliasweets.com/2026/04/05/banana-pudding-crunch-cheesecake/

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