Ultimate Banana Pudding Cheesecake Delight

Ingredients

For the Crust:

• 2 cups crushed vanilla wafers
• 1/4 cup granulated sugar
• 1/2 cup melted butter

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the Banana Pudding Layer:

• 1 (3.4 oz) box instant banana cream pudding mix
• 1 1/2 cups cold milk
• 1 cup whipped topping (like Cool Whip)
• 2–3 ripe bananas, sliced

Topping:

• 1 1/2 cups whipped topping
• Crushed vanilla wafers (for garnish)
• Extra banana slices (optional, for garnish)

Instructions

1. Prepare the Crust:
   Preheat your oven to 325°F (160°C). Mix crushed vanilla wafers, sugar, and melted butter in a bowl until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
2. Make the Cheesecake Layer:
   In a large bowl, beat the cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, then mix in vanilla and sour cream. Pour the cheesecake filling over the cooled crust.
   Bake at 325°F for 40–45 minutes or until the center is set. Let it cool at room temperature, then chill in the refrigerator for at least 4 hours (or overnight).
3. Prepare the Banana Pudding Layer:
   In a bowl, whisk together the banana pudding mix and cold milk until it thickens. Fold in 1 cup of whipped topping. Gently spread the mixture over the cooled cheesecake layer. Add banana slices over the pudding layer.
4. Add the Topping:
   Spread whipped topping evenly over the banana pudding layer. Garnish with crushed vanilla wafers and additional banana slices if desired.
5. Chill and Serve:
   Chill the entire cheesecake for at least 2 hours before serving to let the layers set completely. Slice and enjoy this dreamy banana delight!

Let me know if you want a no-bake version or individual serving idea!