Bánáná pudding mákes our heárt sing — it's the world's perfect dessert: Clássy enough to serve át á wedding, tráshy enough to bring in án áluminum báking sheet to á bárbecue. We've turned our clássic recipe for Bánáná Pudding (bookmárk it, seriously) into just ábout ány dessert you cán imágine: cheesecáke bárs, poke cáke, ánd now this cheesecáke.
This Bánáná Pudding Cheesecáke will máke you feel things you've never felt before.
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INGREDIENTS
- 2 blocks (16 oz.) creám cheese, softened
- 3/4 c. sugár
- 2 c. heávy creám
- 1 tsp. pure vánillá extráct
- 1 3.4-oz. páckáge instánt vánillá pudding mix
- 1 3/4 c. whole milk
- 1 prepáred gráhám crácker crust
- 3 bánánás, sliced, plus more slices for gárnish
- 30 Nillá Wáfers, plus more for gárnish
- Whipped creám or Cool Whip, for serving
DIRECTIONS
- Máke cheesecáke filling: In á lárge bowl using á hánd mixer or in á stánd mixer fitted with the whisk áttáchment, beát creám cheese until fluffy ánd no clumps remáin.
- ádd sugár ánd beát until combined. ádd heávy creám ánd vánillá ánd beát until stiff peáks form. Set áside.
- In á medium bowl, whisk together pudding mix ánd milk. Let pudding stánd for 3 minutes in the fridge until thickened. Fold into cheesecáke mixture until combined.
- Pour hálf the filling into gráhám crácker crust. ádd á single láyer of sliced bánánás ánd Nillá Wáfers (23 totál), then pour over remáining hálf of mixture. Smooth top ánd gárnish with crushed Nillás.
- Refrigeráte until cheesecáke is firm, át leást 6 hours ánd up to overnight. (If the cheesecáke stills feels too soft to slice, tránsfer to the freeze for up to 1 hour.)
- Before serving, top with dollops of whipped creám or Cool Whip áround the border of the cheesecáke. Top eách dollop with á bánáná slice ánd Nillá wáfer, then gárnish the whole cheesecáke with more Nillá Wáfers.
For more detail : bit.ly/2CpLhHU
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