RCI-DS.001.0053.001
Banana Cream Cheesecake
Banana Cream Cheesecake from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Yellow cake mix1 unitprepared in 13x9 pan.
- cream cheese8 ozroom temperature
- pk (3-oz) instant vanilla pudding1 unit
- 2 unit
- (substitute)
- lg Container Cool Whip1 unit
- 1 unit
Method
1
Prepare the yellow cake mix according to package directions in a 13x9 pan and allow it to cool completely.
2
Beat the room temperature cream cheese until smooth and creamy, about 2-3 minutes.
3
Whisk the instant vanilla pudding with milk until thickened, approximately 2 minutes.
2 minutes
4
Fold the beaten cream cheese into the pudding mixture until well combined and no streaks remain.
5
Gently fold the Cool Whip into the cream cheese-pudding mixture in two additions until fully incorporated.
6
Slice the 3-4 bananas into rounds and layer half of them evenly over the cooled cake.
7
Pour the cream cheese mixture over the banana layer and spread evenly to the edges of the pan.
8
Arrange the remaining banana slices on top of the cream cheese layer.
9
Sprinkle the chopped nuts evenly over the top layer of bananas.
10
Refrigerate for at least 2 hours or until chilled and set before serving.
120 minutes