INGREDIENTS:

 

• 1 pint heavy whipping cream
• ¾ cup granulated sugar
• 2 packages instant banana cream pudding
• 24 ounces of softened cream cheese,
• 3 cups of crushed ‘Nilla’ Wafers
• ½ cup of melted butter

 

Optional: for topping

• Whipped cream
• Sliced bananas

 

 

INSTRUCTIONS:

Start by crushing your wafers using a food processor. (Make about 3 cups)

Put your butter in a microwave safe dish and melt.

Combine the butter with the wafers.

Place parchment paper in your 9×9 baking pan.

Press the butter and cookie mix on top of the parchment paper.

Put your pan in the fridge to chill.

Take a large bowl, mix the heavy whipping cream with sugar using an electric mixer.

Beat the softened cream cheese until it is smooth in another large bowl.

Blend the cream cheese with the 2 packages of instant cream pudding.

Add the pudding mix to the cream cheese a little at a time.

Mix the whipped topping until it is smooth.

Spread evenly the creamy filling on the crust.

Refrigerate overnight.

Top with whipped cream and banana slices when you want to serve.

Enjoy!

 

NOTES:

• You can make any changes that you like. You can change the pudding flavor or add fruit. You are free to adjust it to your preference.

 

How to store?

• You can wrap the dessert with a plastic film and store it in the fridge for 5 days maximum.