For nice and neat cheesecake bars that are easy to slice, you need to freeze them. There isn’t a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.
Banana Pudding Bars
YIELDS: 9 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 6 HOURS 10 MINS
- 1 1/2 c. crushed Nilla Wafers
- 5 tbsp. butter, melted
- 2 tbsp. sugar
- Pinch sea salt
- 1 1/2 (8-oz.) blocks cream cheese, softened
- 1/2 c. sugar
- 1 1/2 c. whipped topping
- 1 (3.4-oz.) package instant banana pudding mix
- 1 3/4 c. whole milk
- Whipped topping
- 1/2 banana, sliced
- 9 Nilla Wafers
- Line an 8″-x-8″ pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling.
- Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.
- In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined.
- Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.
- When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.
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