No Bake Banana Pudding (Printer-Friendly Version)
Layers of banana, vanilla wafers, and creamy filling create a chilled, luscious dessert with a nostalgic Southern touch.
# Required Ingredients:
→ Crust
01 -
240 g crushed vanilla wafer cookies
02 -
85 g unsalted butter, melted
03 -
25 g granulated sugar
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
200 g granulated sugar
06 -
5 ml vanilla extract
07 -
96 g instant banana pudding mix
08 -
360 ml cold whole milk
09 -
360 ml heavy whipping cream
10 -
3 medium ripe bananas, sliced
→ Topping (optional)
11 -
Whipped cream or whipped topping
12 -
Crushed vanilla wafers
13 -
Sliced bananas
# Step-by-Step Instructions:
01 -
Crush vanilla wafers into fine crumbs. Combine with melted butter and sugar until texture resembles wet sand. Firmly press mixture into bottom of a springform pan. Refrigerate for at least 20 minutes.
02 -
Whisk banana pudding mix with cold whole milk in a large bowl until smooth and slightly thickened. Set aside to thicken further.
03 -
Beat heavy whipping cream in a chilled bowl until stiff peaks form to provide lightness to the filling.
04 -
Beat softened cream cheese, sugar, and vanilla extract until fluffy and smooth. Incorporate prepared pudding mixture, then gently fold in whipped cream to retain airiness.
05 -
Pour half of the cheesecake filling over chilled crust. Layer sliced bananas evenly, then spread remaining filling on top.
06 -
Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow proper setting and clean slicing.
07 -
Before serving, garnish with piped whipped cream, additional banana slices, and a sprinkle of crushed vanilla wafers.
# Handy Cooking Tips:
01 -
Ensure cream cheese is fully softened to avoid lumps. Store-bought whipped topping can substitute whipped cream if necessary. Best served cold and fresh.