Friday, February 2, 2018

Banana Pudding Cheese Cake

OMG this is fab


  • 2 blocks (16 oz.) cream cheese, softened
  • 3/4 c. sugar
  • 2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 1 3.4-oz. package instant vanilla pudding mix
  • 1 3/4 c. whole milk
  • 2 packet of plain biscuits
  • 3 bananas, sliced, plus more slices for garnish
  • Whipped cream 


1.Make cheesecake filling: , beat cream cheese until fluffy and no clumps remain.
2.Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
3.In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

I use half the milk required to make this pudding as it makes the mixture hold better and set faster

 4.Pour half the filling  onto the broken biscuit base
. Add a single layer of sliced bananas and  seonf packet of crushed biscuits  , then pour over remaining half of mixture. Smooth top
5.Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)
6.Before serving, top with dollops of whipped cream  around the border of the cheesecake. add sliced banana and enjoy

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