Peanut Butter-Banana Cheesecake

Peanut Butter-Banana Cheesecake
Yield: approximately 12 servings
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  1. 3 cups crushed vanilla wafers
  2. 6 tablespoons butter, melted 1⁄4 cup sugar
  3. 1 (3.4-ounce) package cheesecake-flavored instant pudding and pie filling
  4. 2 cups whole milk
  5. 1 1⁄2 cups creamy peanut butter
  6. 3 (8-ounce) packages cream cheese, softened
  7. 2 cups frozen nondairy whipped topping, thawed
  8. 2 bananas
  9. Garnish: banana slices
  1. Preheat oven to 350°. In a large bowl, stir together vanilla wafer crumbs, melted butter, and sugar until well combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch springform pan.
  2. Bake 10 minutes. Let cool completely.
  3. In a large bowl, beat pudding and milk at medium-low speed with an electric mixer until smooth. Add peanut butter, beating until smooth. Add cream cheese, beating until smooth. Fold whipped topping into cream cheese mixture.
  4. Slice bananas into 1⁄2-inch-thick pieces. Arrange in a single layer over cooled crust. Pour cream cheese mixture over bananas, smoothing top. Refrigerate 4 hours. Place in freezer 1 hour before slicing. Garnish with additional banana slices just before serving, if desired.
Taste of the South



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