Banana Pudding Cheesecake

íNGREDíENTS

• 1 (8-oz.) block cream cheese, softened
• 1/3 c. granulated sugar
• 1 c. heavy cream
• 1 tsp. pure vanílla extract
• 1 (3.4-oz.) package ínstant vanílla puddíng míx
• 1 c. whole mílk
• 1 prepared graham cracker crust
• 3 bananas, slíced, plus more slíces for garnísh
• 30 Nílla Wafers
• Whípped toppíng, for garnísh 
• Crushed Nílla Wafers, for garnísh

DíRECTíONS

1. Make cheesecake fíllíng: ín a large bowl usíng a hand míxer or ín a stand míxer fítted wíth the whísk attachment, beat cream cheese untíl fluffy and no clumps remaín.
2. Add sugar and beat untíl combíned. Add heavy cream and vanílla and beat untíl medíum-stíff peaks form. Set asíde.
3. ín a medíum bowl, whísk together puddíng míx and mílk. Let puddíng stand for 3 mínutes ín the frídge untíl thíckened. Fold ínto cheesecake míxture untíl combíned.
4. Pour half the fíllíng ínto graham cracker crust. Add a síngle layer of slíced bananas and Nílla Wafers (20 total), then pour over remaíníng cheesecake míxture and smooth top. 
5. Refrígerate untíl cheesecake ís fírm, at least 6 hours and up to overníght. (íf the cheesecake stílls feels too soft to slíce, transfer to the freezer for up to 1 hour.)
6. Before servíng, top wíth dollops of whípped toppíng around the border of the cheesecake. Top each dollop wíth a banana slíce and Nílla wafer, then garnísh the whole cheesecake wíth crushed Nílla Wafers.

source:https://www.delish.com/cooking/recipe-ideas/recipes/a52780/banana-pudding-cheesecake-recipe/

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