Alex Bala’s No-Bake Banana Pudding Cheesecake

Ingredients

• pudding topping:
• 1 package (4 ounces) instant banana cream pudding mix
• 2 cups cold whole milk
• crust:
• 2 cups vanilla wafers, crushed
• 1/3 cup packed brown sugar
• 1/3 cup unsalted butter, melted
• cheesecake centers:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sweetened condensed milk
• 2 ounces instant banana cream pudding mix
• 2 ounces instant cheesecake pudding mix
• 1 tablespoon vanilla extract
• 1-1/2 cups heavy whipping cream, divided
• 1/2 cup confectioners’ sugar, divided
• 24 to 26 Chessmen or shortbread cookies, divided
• whipped topping:
• 1-1/2 cups heavy whipping cream
• 1/2 cup confectioners’ sugar
• garnish:
• 2 medium bananas, sliced
• Caramel sauce

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Directions

1. In a medium bowl, combine banana pudding and cold milk; whisk to combine. Cover and refrigerate.
2. Meanwhile, in a large bowl, mix vanilla wafer crumbs and sugar; stir in butter. Line a 9-in. springform with wax paper. Press crust onto the bottom of the pan. Freeze until firm, about 45 minutes.
3. In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, pudding mixes and vanilla. Beat until combined.
4. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold into cream cheese mixture.
5. Spread evenly over crust. Top with a layer of Chessmen cookies. Top with chilled banana pudding. Freeze until firm, 1-2 hours.
6. When ready to serve, remove cake from freezer. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
7. Garnish cake with remaining Chessmen cookies, whipped cream, banana slices and caramel drizzle.