Strawberry Cheesecake Banana Pudding

INGREDENT

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (5.1 oz) package instant vanilla pudding mix
• 1 ½ cups cold milk
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 2–3 ripe bananas, sliced
• 1 lb fresh strawberries, hulled and sliced
• 1 box Nilla Wafers (or shortbread cookies)
• Optional: crushed graham crackers for topping

Instructions

1. Prepare the Cheesecake Mixture:
   In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
   Add sweetened condensed milk and continue to beat until well combined and creamy.
2. Make the Pudding Base:
   In another bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until thickened.
   Stir in vanilla extract.
3. Combine the Mixtures:
   Gently fold the pudding into the cream cheese mixture until fully incorporated.
   Then fold in the whipped topping until light and smooth.
4. Layer the Pudding:
   In a trifle dish or large serving bowl, start layering:
   • A layer of Nilla Wafers
   • A layer of sliced bananas and strawberries
   • A layer of cheesecake pudding mixture
   Repeat the layers until all ingredients are used, finishing with the pudding mixture on top.
5. Chill:
   Cover and refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld and the cookies to soften.
6. Serve:
   Top with additional strawberries, banana slices, and crushed graham crackers before serving, if desired.

Let me know if you want a smaller batch version or a twist like using strawberry pudding instead!