Cheese and Banana Bars are a delicious and creamy banana-flavored stuffing. You’ll love this easy dessert that you can make one day and have ready for your picnic, potluck or any other dessert occasion the next day!
3 cups of Nilla wafers (about an 11-ounce box) of cookie crumbs
1/2 cup melted butter
1 pint of heavy whipped cream
3/4 cup of sugar
24 ounces of cream cheese (3 8-ounce packs) softened
2 packages of instant banana cream pudding mix (3.4 ounces each)
optional garnish: whipped cover and banana slices
In a medium bowl, combine Nilla’s wafer crumbs and melted butter. Press the mixture into the bottom of an 8×8-inch square pan (a 9×9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking out from the edges. Cool the crust in the refrigerator or freezer as you proceed to the next steps.
In a large metal mixing bowl (I like to put the bowl in the freezer for 10 minutes to keep it cold), with an electric mixer or a stand mixer on medium speed, beat the heavy whipped cream and sugar until stiff peaks form; set aside.
In a large bowl, using an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add dry pudding mixes slowly, beating well between each addition. Add the whipped cream and blend until smooth.
Spread the cheesecake filling evenly over the cooled crust. Cover the mold with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
Cut the cold cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve cold.