Nobody will turn down a banana cream pie, but a cheesecake? Don’t need to ask me twice! This Banana Cream Cheesecake takes things a step further made in single serving mason jars, layered with fresh banana slices, a pudding-cheesecake blend, and vanilla cookies.
These are best eaten freshly made and topped with whipped cream and another cookie (or two). The banana flavor really adds a tropical oomph to the mix that you won’t want to put down!
1 3.4 ounces package Banana Cream Instant Pudding
1 8 ounces package cream cheese, softened
1 ⅓ cups milk
1 8 ounces (3 cups) tub Cool Whip, divided
1 sliced banana
1 cup vanilla wafers
In a bowl, whisk together the Banana Cream Instant Pudding and milk. Set aside for about 5 minutes.
In a mixing bowl, beat together the softened cream cheese and pudding.
Once well combined, fold in the 2 ½ cups of Cool Whip and refrigerate.
When ready to serve, layer your jars with vanilla wafers, sliced bananas and banana cream cheesecake filling and top with remaining Cool Whip.
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