Banana Pudding Cheesecake is all things sweet, cool, and creamy. It's the perfect dessert to serve on a hot day and your guests will love it!
For the crust, set aside ½ cup of crushed Nilla wafers and add the rest to a 9" pie dish. Sprinkle over the granulated sugar and pour in the butter.
Use a fork to mix and combine, then use your hands to firmly press the crust mixture evenly across the bottom of the dish.
For the whipped cream topping, add whipping cream, ¾ cup powdered sugar, 1 teaspoon vanilla, and a generous pinch of salt to a medium-sized mixing bowl.
Using a handheld mixer, begin mixing on low and gradually work your way up to high speed. Mix for 2-3 minutes, or until stiff peaks form. Once the cream holds its shape when the beaters is turned upside down, it is ready. Transfer to the refrigerator until ready to use.
To make the filling, in a large mixing bowl, combine the jello dry mix with 1 ½ cup cold milk and whisk to combine. Set aside for 5 minutes to thicken.
Add the cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract to the pudding mix and mix on low until just combined. Increase speed to medium-high and mix until smooth.
Scoop half of the filling over the crust and spread to the edges. Add a single layer of sliced bananas and sprinkle the remaining Nilla wafer crumbs over the bananas. Add the remaining filling over the top and spread to the edges once more.
Top with the prepared whipped cream and transfer to the refrigerator for 3-4 hours. Serve and enjoy!
The Anthony Kitchen