Ingredients
1 (8-oz.) block cream cheese, softened
1/3 c. granulated sugar
1 c. heavy cream
1 tsp. pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 c. whole milk
1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers
Whipped topping, for garnish
Crushed Nilla Wafers, for garnish
Instructions
In a large bowl of a stand mixer or using a hand mixer beat the softened cream cheese for 2-3 minutes until light and fluffy and no clumps remain
Add the granulated sugar and continue to beat for another minute
Pour in the heavy cream and vanilla extract and beat on medium-high until light and fluffy. Set aside
In a separate bowl, whisk the pudding mix and whole milk together until combined. Place in the fridge to thicken for about 3 minutes
Fold the pudding mixture into the cheesecake mixture until combined
Pour half of the filling into the graham cracker crust and smooth the top with a spatula
Add a single layer of sliced bananas and Nilla Wafers overtop of the mixture and press down gently
Pour the remaining filling over top and smooth with a spatula
Place the cheesecake in the fridge to firm up for at least 6-hours and up to overnight
When ready to serve, top with whipped topping, banana slices, and Nilla wafers
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