My husband does not like cheesecake… I know, I also wonder if he was raised by wolves only to be discovered and adopted by his (cheesecake loving) mother and father. Ha! But he does love banana cream – anything banana cream. His parents found him just in time, right? I made these and had him try the filling before putting them into the cups. First words out of his mouth “Mmmm.” So maybe that’s not a word… more of a sound? Any way. We love them!!
Banana Cream Cheesecakes
- 3/4 cup graham cracker crumbs (divided; you can also use crushed Nilla Wafers)
- 3 tbs. butter, melted
- 8-ounce package reduced fat cream cheese, softened
- 5.1-oz package banana cream instant pudding
- 1 1/3 cup milk
- 1 8-oz tub Cool Whip
- Optional Toppings: Cool Whip, nuts, graham cracker crumbs, sliced banana
Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6). Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.
In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.
Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl. Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).
Garnish with extra Cool Whip and any other desired garnishes.