Liven up a special event or transform any day into something extra special with these Mini No-Bake Banana Pudding Cheesecakes. These individual banana pudding cheesecakes are topped with fresh banana slices, Cool Whip Whipped Topping and wafer crumbs for a presentation that is as gorgeous as it is delicious.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Tbsp. butter
30 vanilla wafers, coarsely crushed
3 Tbsp. sugar
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
Microwave butter in microwaveable pie plate on HIGH 30 sec. or until melted. Add wafer crumbs and sugar; mix well. Microwave 1 min., stirring after 30 sec.
Beat cream cheese in medium bowl with mixer until creamy. Gradually add 1/2 cup milk, mixing well after each addition. Blend in remaining milk. Add dry pudding mix; beat on low speed 2 min.
Remove 1/2 cup crumb mixture; reserve for later use. Spoon remaining crumb mixture evenly into 8 (1-cup) dessert dishes or glasses; top with bananas, cream cheese mixture and Cool Whip.
Refrigerate 1 hour.
Sprinkle with reserved crumb mixture just before serving.
Kraft Kitchen Tips!
These desserts can be refrigerated up to 2 days before serving. Top with reserved crumb mixture just before serving as directed.
With their built-in portion control, these delicious pudding cheesecakes make great treats.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 12 g
Cholesterol 60 mg
Sodium 420 mg
Carbohydrate 37 g
Fibre 1 g
Sugars 27 g
Protein 5 g
8 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.