Ingredients

Crust:

  • 3 cups Nilla Wafer cookie crumbs
  • 1/2 cup butter melted
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Cheesecake Filling:

1 pint whipping cream

3/4 cup granulated sugar

24 oz cream cheese room temperature

2 3.4 oz pkg banana cream pudding mix

Instructions

1 – Combine the melted butter and cookie crumbs to create the crust mixture.

2 – Press the crust into the bottom of a parchment lined 9 inch springform pan or onto the bottom of a parchment lined half cookie sheet. Place in the freezer while making the cheesecake filling.

3 – Whip together the cream and sugar until stiff peaks form. Set aside.

4 –  In a separate bowl, mix the cream cheese until smooth. Slowly add the pudding mix (just the powder!) until completely incorporated and smooth. Scrape sides and cream agian.

5 – Add the whipped cream to the cream cheese mixture and beat until smooth. 

6 – Pour and spread into the crust and refrigerate.  

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7 – Allow the cheesecake to chill in the fridge overnight before cutting.

Nutrition

Calories: 335kcal | Carbohydrates: 12g | Protein: 3g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 198mg | Potassium: 81mg | Sugar: 11g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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