These bars are made with a Nilla Wafer cookie crust (but you could use graham crackers if you prefer). The whole dessert is no bake, all the way down to the crust. Which means you don’t have to heat up your oven at all for this one, but you still get a delicious dessert. Perfect for those hot summer days!

This dessert is really no hassle, and made in only about 15 minutes or less. The only hard part is waiting 3-4 hours while it all chills and sets in the fridge!

After the crust, you’ll make a homemade cheesecake filling. Its only 3 ingredients, so you’ll need cream cheese, sugar, and whipped cream. Top that with an instant pudding mix from the store. You’ll only mix it with 1.25 cups of milk instead of the 2 cups as called for on the box to make sure the pudding is nice and thick and sliceable. I also fold in some whipped cream to make the pudding layer extra creamy.

Banana Cream Squares

It’s all topped with the remaining cool whip and then placed in the fridge to chill. Only a couple hours later and you’ll have one of your new favorite desserts!

You can sprinkle some crumbled cookie on top, or a slice of banana when you’re ready to serve it all up. (If you add the banana before it’ll turn brown, and the cookies won’t stay crispy).

  • For the Cookie Crust:
  • 3 cups Nilla Wafers
  • 4 TBS butter (melted)
  • For the Cheesecake Layer:
  • 8 oz cream cheese (softened)
  • 1/2 cup white sugar
  • 1 cup Cool Whip
  • For the Pudding Layer:
  • 3.4 oz instant banana pudding
  • 1 1/4 cup whole milk
  • 1/2 cup Cool Whip
  • For the Cool Whip Layer:
  • 1 1/2 cups Cool Whip (remaining from an 8oz container)

For the Cookie Crust;
Grind up Vanilla Wafer Cookies in a blender, until a fine crumb is reached.
Mix crushed cookies and melted butter in a small bowl.
Pour into the bottom of an 8x8 or 9x9 pan, lined with foil, for easier cutting and clean up.
Place in the fridge for 10 minutes.

For the Cheesecake Layer;
Beat cream cheese until smooth.
Add in sugar and beat for 2-3 minutes until smooth and creamy.
Fold in the cool whip.
Spread layer evenly over the top of the cookie crust.

For the Pudding Layer;
Add pudding mix to a large bowl, and pour in milk.
Whisk for about 2 minutes until pudding starts to thicken.
Fold in 1/2 cup of Cool Whip
Pour pudding over the cheesecake layer and smooth top.

For the Cool Whip Layer;
Carefully spread remaining Cool Whip over the top and spread till smooth.
Place in the fridge for about 3 hours before serving.
Carefully lift edges of foil to remove the whole dessert, before slicing to make easier removal. Enjoy!

For The Full Instructions, See Full Recipes:


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