Banana Cheesecake Pudding Food

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

EASY BANANA PUDDING CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed). Add in eggs and mix until combined.
• In a separate bowl, mash up bananas. Squeeze in the juice from the lemon and stir until combined.
• Add the instant pudding and the mashed bananas to the cream cheese mixture. Make sure you scrap down the sides of the bowl often. Mix until combined. Batter will be thick.
• Put vanilla wafers into ziploc bag and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake. Gently fold the wafers into the cheesecake batter.
• Spread batter in to graham cracker crust.
• Bake in the oven for about 55-60 minutes.
• It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools.
• Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer.
• Enjoy!

BANANA CHEESECAKE PUDDING

Steps:

• .in large bowl combine condenced milk,water (or milk) add pudding mix & beat well until well blended,chill for 5-10 minute or until pudding begins to set,.
• fold in whipping cream & vanilla.spoon a layer of pudding into bowl follow with layers of wafers and sliced bananas.repeat layering ending with pudding mixture on top .lay some wafers on top & chill.

BANANA PUDDING CHEESECAKE BITES

Steps:

• Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
• In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
• Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
• Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.

BANANA PUDDING CHEESECAKE

Steps:

• Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
• Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
• Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
• Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

BANANA PUDDING CHEESECAKES

Steps:

• 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 (8-oz.) dessert dishes or glasses; top with bananas, cream cheese mixture and COOL WHIP.
• Refrigerate 1 hour.
• Sprinkle with reserved crumb mixture just before serving.

UPTOWN BANANA PUDDING CHEESECAKE

Steps:

• Combine first three ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch spring form pan.
• Bake at 350 degrees for 10 minutes. Cool on a wire rack.
• Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Place over medium-high heat and cook, stirring constantly, for about 1 minute or just until sugar has melted. Set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth (around 3 minutes). Gradually add granulated sugar. Add eggs, one at a time, then beat in coffee liqueur and vanilla. Blend well. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
• Bake at 350 degrees for 35-40 minutes or until center is almost set.
• Drop spoonfuls of Meringue gently and evenly over hot filling.
• Bake at 400 degrees for 10 minutes or until Meringue is golden brown. Remove from oven and gently run a knife around the edge of cheesecake in the spring-form pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
• [MERINGUE: Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, one tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1-2 minutes).].