*INGREDIENTS
+FOR THE CRUST
°1 1/2 tsp. Crushed Nilla Wafers
°5 tbsp. melted butter
°2 tbsp. sugar
°pinch of sea salt
+FOR FILLING
°1 1/2 (8 oz) cream cheese blocks, softened
°1/2 tsp. sugar
°1 1/2 tsp. whip top
°1 pack (3.4 oz) instant banana pudding mix
°1 3/4 tsp. whole milk
+TO GARNISH
°whipped topping
°1/2 banana, sliced
°9 Nilla wafers
*METHODS
Line an 8″-x-8″ pan with parchment paper. Make the Crust: In a medium bowl, combine the crushed Nilla Wafers with the butter, sugar, and salt. Press in an even layer into the prepared pan. Place in the freezer while you make the filling.
Make the cheesecake filling: In a large bowl using a hand mixer (or stand mixer), beat the cream cheese until fluffy and fluffy. there are no lumps left. Add the sugar and beat until smooth. Stir in whipped topping and set aside.
In medium bowl, whisk together pudding mix and milk. Let the pudding sit in the fridge for 3 minutes, until it thickens. Stir into cheesecake mixture until well blended.
Pour the filling into the prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and overnight.
When firm, remove from freezer and cut into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana and a Nilla wafer before serving.
Enjoy !
