For nice and neat cheesecake bars that are easy to slice, you need to freeze them. There isn’t a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.

Banana Pudding Bars

YIELDS: 9 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 6 HOURS 10 MINS

INGREDIENTS

FOR CRUST

• 1 1/2 c. crushed Nilla Wafers
• 5 tbsp. butter, melted
• 2 tbsp. sugar
• Pinch sea salt

FOR FILLING

• 1 1/2 (8-oz.) blocks cream cheese, softened
• 1/2 c. sugar
• 1 1/2 c. whipped topping
• 1 (3.4-oz.) package instant banana pudding mix
• 1 3/4 c. whole milk

FOR TOPPING

• Whipped topping
• 1/2 banana, sliced
• 9 Nilla Wafers

DIRECTIONS

1. Line an 8″-x-8″ pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling.
2. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined.
4. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.
5. When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.

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