Banana Pudding Cheesecake Bowl
A delightful dessert combining the creamy goodness of cheesecake and nostalgic banana pudding in a fun, shareable bowl.
Ingredients
For the Cheesecake Mixture
- 2 blocks cream cheese, softened Ensure the cream cheese is softened for smoother mixing.
- 1 can sweetened condensed milk
- 1 box instant banana pudding mix (3.4 oz)
- 1 cup cold whole milk
- 1 tsp vanilla extract
- 1 tub whipped topping (Cool Whip), thawed
For Assembly
- 3-4 pieces ripe bananas, sliced Use ripe bananas for the best flavor and sweetness.
- 1 box Nilla wafers (or graham crackers), crushed Can substitute with graham crackers or chocolate cookies.
- as needed Whipped cream (for garnish)
Instructions
Make the Cheesecake Mixture
- In a large mixing bowl, beat the softened cream cheese until it is smooth and fluffy.
- Add the sweetened condensed milk and continue mixing until fully combined.
- In a separate bowl, whisk together the banana pudding mix and cold whole milk until it thickens.
- Pour the pudding mixture into the cream cheese mixture and blend everything together until smooth and creamy.
- Gently fold in the whipped topping until it’s well combined.
Assemble the Banana Pudding Cheesecake Bowl
- Select a serving dish or individual bowls.
- Start by placing a scoop of the cheesecake mixture on the bottom.
- Add a layer of sliced bananas and sprinkle with crushed Nilla wafers.
- Repeat these layers until the bowl is full.
Add the Finishing Touches
- Top the filled bowl with whipped cream, more crushed Nilla wafers, and extra banana slices for decoration.
- For the best flavor, chill the dessert in the refrigerator for at least 1 hour before serving.
Notes
This dessert is perfect for making ahead and can be stored in the refrigerator for about 3-4 days. Cover tightly with plastic wrap or store in airtight containers.