Banana Cheesecake

Banana Cheesecake .

INGREDIENTS:

3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs.

1/2 cup butter melted.

1 pint heavy whipping cream.

3/4 cup sugar.

24 ounces cream cheese (3 8-ounce packages) softened.

2 packages instant banana cream pudding mix (3.4 ounces each).

optional garnish: whipped topping and banana slices.

Check also  : CHOCOLAVA BUNDT CAKE RECIPE 

METHOD :

In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter

Press mixture into bottom of a square 8x8-inch baking pan (a 9x9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from edges

Chill crust in refrigerator or freezer while you move on to next steps

In a large metal mixing bowl with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside

In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat cream cheese until smooth

Add dry pudding mixes a little at a time, beating well between each addition

Add whipped cream and mix until smooth

Spread cheesecake filling evenly over chilled crust

Cover pan with plastic wrap and refrigerate the cheesecake for 8 hours or overnight.

Cut chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired Serve chilled.

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Gluten-free chocolate loaf cake