Strawberry Cheesecake Banana Pudding (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
8 oz cream cheese, softened
02 -
1 cup heavy whipping cream
03 -
1/2 cup powdered sugar
04 -
1 teaspoon vanilla extract
→ Pudding Component
05 -
1 (5.1 oz) box vanilla instant pudding mix
06 -
2 cups cold milk
→ Assembly Elements
07 -
1 box vanilla wafers
08 -
2 bananas, sliced
09 -
1 cup fresh strawberries, chopped
10 -
Crushed strawberry wafers (optional)
# Instructions:
01 -
Beat softened cream cheese until smooth and free of lumps. In a separate bowl, whip heavy cream to soft peaks. Gradually add powdered sugar and vanilla, beating to stiff peaks. Fold whipped cream into the cream cheese until well combined.
02 -
Prepare vanilla pudding according to package directions using cold milk. Whisk until thickened and set aside to prevent skin formation.
03 -
Slice bananas just before assembly to prevent browning. Chop strawberries into bite-sized pieces, reserving some whole strawberries for garnish.
04 -
In a trifle bowl or individual serving glasses, start with a layer of vanilla wafers. Add a layer of pudding, followed by sliced bananas and chopped strawberries.
05 -
Spread or pipe the cheesecake mixture over the fruit layer. Repeat layering until the container is filled, ending with the cheesecake layer on top.
06 -
Refrigerate the assembled dessert for at least 4 hours or overnight to allow flavors to meld and cookies to soften properly.
# Notes:
01 -
Slice bananas immediately before assembly to avoid browning.