- 3 cups Nilla Wafer cookie crumbs
- 1/2 cup butter melted
1 pint whipping cream
3/4 cup granulated sugar
24 oz cream cheese room temperature
2 3.4 oz pkg banana cream pudding mix
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.
7 – Allow the cheesecake to chill in the fridge overnight before cutting.
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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