BANANA CREAM CHEESECAKES
Banana Cream Cheesecakes made with banana pudding, whipped topping, and a graham cracker crust are the absolute perfect, easy to make sweet & creamy treat!
- ¾ cup graham cracker crumbs divided; you can also use crushed Nilla Wafers
- 3 TBSP butter melted
- 8 ounce cream cheese softened
- 5.1 oz package banana cream instant pudding
- 1 ⅓ cup milk
- 8 oz Whipped Topping
- Optional Toppings: Cool Whip nuts, graham cracker crumbs, sliced banana
Mix the graham cracker crumbs and melted butter until they're well incorporated. Divide between your 6 serving dishes evenly. Place the dishes in the freezer.
Whisk together the instant pudding mix and milk in a medium-sized bowl. Let the mix sit for 5 minutes.
Add the cream cheese and mix well. Fold in your whipped cream until well combined.
Remove your bowls from the freezer and spoon or pipe cream cheese mixture into each serving dish.
Place the filled bowls into the fridge for at least 2 hours, or overnight.
Garnish the top with optional toppings and serve. Enjoy!
Calories: 433kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 444mg | Potassium: 187mg | Fiber: 1g | Sugar: 34g | Vitamin A: 798IU | Calcium: 136mg | Iron: 1mg