Strawberry Cheesecake Banana Pudding
A no bake dessert of whipped cheesecake filling, vanilla pudding, bananas, strawberries, and vanilla wafers layered in a trifle dish.
Equipment
- 3 quart trifle dish or deep serving bowl
- Electric mixer
- Two mixing bowls
- Whisk
- Rubber spatula
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 box instant vanilla pudding mix about 3 1/2 ounces
- 2 cup cold whole milk
- 48 vanilla wafers about 6 ounces
- 2 medium ripe bananas sliced
- 1 ½ cup fresh strawberries 1 cup chopped and 1/2 cup sliced for garnish
Instructions
Cooking
- Make the cheesecake cream. Beat the cream cheese, powdered sugar, and vanilla until smooth. Whip the cream to stiff peaks and fold it in until no streaks remain.
- Make the pudding. Whisk the pudding mix with the cold milk for 2 minutes and let it firm up for 5 minutes.
- Layer. Spread one third of the wafers in a trifle dish, add half the bananas and chopped strawberries, then half the cheesecake cream and half the pudding.
- Repeat. Add another third of the wafers, the remaining fruit, cream, and pudding, and crush the last wafers on top.
- Chill. Cover and refrigerate at least 3 hours, then add the sliced strawberries before serving.
Notes
Substitutions: Thawed whipped topping, about 8 ounces, can replace the whipped cream. Raspberries or blueberries can replace the strawberries.
Tips: Soften the cream cheese for an hour and slice the bananas right before layering, or toss them with a little lemon juice.
Storage: Refrigerate covered for up to 3 days. Do not freeze. Discard if left out longer than 2 hours.