Banana Pudding Cheesecake Bars (Print Version)

Ingredients:

01 - Crushed Nilla Wafers: 1 1/2 cups.
02 - Butter: 5 tbsp, melted.
03 - Sugar: 2 tbsp.
04 - Sea salt: Pinch.
05 - Cream cheese: 12 oz (1 1/2 blocks), softened.
06 - Sugar: 1/2 cup.
07 - Whipped topping: 1 1/2 cups (for filling).
08 - Instant banana pudding mix: 1 (3.4 oz) package.
09 - Whole milk: 1 3/4 cups.
10 - Whipped topping: For garnish.
11 - Banana: 1/2, sliced (for topping).
12 - Nilla Wafers: 9 (for topping).

Instructions:

01 - Line an 8"x8" pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix crushed Nilla Wafers, melted butter, sugar, and sea salt until combined.
03 - Press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze while preparing the filling.
04 - In a large bowl, beat the softened cream cheese until fluffy. Add the sugar and mix until well combined.
05 - Gently fold in the whipped topping and set aside.
06 - In another bowl, whisk together the banana pudding mix and milk until thickened. Refrigerate for 3 minutes to set.
07 - Fold the pudding mixture into the cream cheese mixture until fully combined.
08 - Spread the filling evenly over the prepared crust. Freeze for at least 4 hours or overnight until set.
09 - Once set, slice into 9 squares. Top each square with a dollop of whipped topping, a slice of banana, and a Nilla Wafer.

Notes:

01 - For a neat presentation, ensure the bars are fully frozen before slicing.
02 - Store any leftovers in the freezer to maintain the bars' firmness.

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