This dessert is a morph of a few of our favorite desserts. Banana cream pie is one of my husband’s favorite desserts and banana pudding with nilla wafer cookies is one of mine. Cheesecake, well…….duh.
While this dessert uses more bowls than I like to use, it was totally worth the extra 2 minutes of dishes! (I didn’t do them anyways, but there were zero complaints from the one that was doing them)
Banana Cheesecake Cream Pie
1 prepared pie crust
8 ounces cream cheese, softened
1/2 cup sugar
2 – 3.4 ounce boxes cheesecake pudding mix
2 cups whole milk
1 overripe banana (yellow with a lot of brown spots), mashed
2-3 ready to eat yellow bananas
2 cups prepared whipped cream (plus more for garnish) (see below)
10-12 nilla wafer cookies
Place the cream cheese and sugar in a small bowl. Use a hand-mixer to blend it until smooth. Set aside.
In another small bowl, add cheesecake pudding mix, mashed banana, and 2 cups whole milk. Use the hand-mixer to blend on medium speed for 2 minutes. Set aside.
Slice 2 ready to eat bananas and lay them on the bottom of the prepared pie crust. Top with 1/3 of the pudding mixture. Blend remaining pudding mixture into the cream cheese mixture. Gently fold 1 cup of whipped cream into the cream cheese and pudding mixture, Then fold in the remaining 1 cup of whipped cream. Pour over the top of the pudding that is in the pie plate, using the back of a spoon to shape your pie. Garnish with whipped cream and nilla wafers cookies. Place the pie in the refrigerator for at least 4 hours. Garnish with a fresh sliced banana before serving.
1 1/2 cups whipped cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
Place all ingredients into a medium size mixing bowl. Blend on high speed until stiff peaks are formed.
For more recipes visit wineandhotdish.com!