Thank you to Kraft for sponsoring today’s No Bake Banana Cream Cheesecake recipe!
No Bake Banana Cream Cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 - 16oz Jars
Ingredients
- 1 3.4 oz package JELL-O Banana Cream Instant Pudding
- 1 8 oz package cream cheese softened
- 1 1/3 cups milk
- 1 8 oz 3 cups tub Cool Whip, divided
- 1 sliced banana
- 1 cup vanilla wafers
Instructions
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In a bowl, whisk together the JELL-O Banana Cream Instant Pudding and milk. Set aside for about 5 minutes.
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In a mixing bowl, beat together the softened cream cheese and pudding.
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Once well combined, fold in the 2 1/2 cups of Cool Whip and refrigerate.
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When ready to serve, layer your jars with vanilla wafers, sliced bananas and banana cream cheesecake filling and top with remaining Cool Whip.
Once you’re ready to serve, we suggest transferring the Banana Cream Cheesecake into a plastic bag and piping into jars for easy eating! Layer your Banana Cream Cheesecake with sliced bananas and vanilla wafers. Easy and delicious!
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This sounds awesome! And easy! I’m gonna make it tomorrow! 🙂
This looks A M A Z I N G! Like, I could eat multiple servings amazing.
Yum! Perfect for the upcoming summer months! A great treat to cool down with. =)
this is the first time that i wish i actually liked bananas. this looks so yummy.
xo, allie
wellhellosugar.com
this looks so deliciuous and rich yet light. A perfect treat now that we are headed into spring. I think it might make a great addition to our lake fare. One question, does it end up being thick like cheesecake or more like the texture of a mousse?
So delicious!! I’m in the summer mood especially since it’s been in the 80’s here. Thanks for the easy recipe!!
This looks wonderful. I can imagine it being tweaked using other pudding flavors with the cream cheese and additions, like vanilla pudding and Oreos or chocolate pudding and brownie pieces. Yummy Good! Thanks.
Those are great ideas, Chrissy! You’ll have to let me know if you try that! 😉
Can you use soy milk or almond milk as a substitute?
Good question, Melissa! You could certainly give it a try – I’m not quite sure if the consistency would be the same but I’m sure it would taste great!
This looks so delicious…I am going to make it later today…cannot wait…
Carol
We use to make this at church on Wednesday Night Fellowship Meal. We never had any left. It was goobled down quickly with people wanting more. Its very Delicious!!!
Oh that’s awesome to hear, Shari!
I would just as soon use a ready-made graham cracker crust. I’d rather not use glass jars in case they get dropped and broken.
Great idea Michelle, I bet graham cracker crust would be delicious too! These mason jars happen to be plastic – you can find them by Aladdin at Walmart, they’re my FAVORITE!
I LOVE ANYTHING THAT IS “NO BAKE ,” I LOVE COOKING ALSO ! ♡♡♡♡ 🙂
Thanks Juanita!
I made this tonight with a slight modification. I made homemade vanilla custard instead of using instant pudding. It was light and airy and a perfect dessert for a warm evening.
That sounds delicious, Jessica!
It tastes much better without the coolwhip.
Thanks for sharing, Rachael! We’ll have to give that a try!
What do youean when it says fold in the whip cream ? Mix it in or just put in top? Sorry im new at this and i dont want to mess it up.
Hi Nicole, “fold in” means to gently stir, using a spatula or large spoon to combine the ingredients. Hope that helps!
I LOVE cooking and whenever it’s easy as this? Even better!!! Thank you so very much for the recipe! I’m sure gonna make this for my family!
You’re welcome, Karen! We hope you enjoy!
Thanks for sharing!! Looks great & I can’t wait to try this. Such a cute idea!!
I have used almond milk and the pudding doesn’t set up like it should. It was pudding soup 🙁
Oh thank you for letting us know, Kara!
This sounds yummy, can I use whipping cream instead of cool whip?
Hi Carol – you could certainly try! I’m not sure it would set up the same but I’m sure it would taste great! I know a few folks have left out the Cool Whip all together and enjoyed it!
Is the measurement of milk 11/3 cups milk?
Or just 1/3 cup milk?
Thanks in advance
Hi Janae – it’s 1 cup plus 1/3 cup. Hope that helps!
What is the Uk equivalent of cool whip & the Jell-o banana desert please? X
Hi Carole ann, any banana pudding would do!
Another no bake recipe! Very lovely! Cheesecake is one of my favorite desserts and your recipe is just wonderful. I will definitely try this.
Yum! I love banana cream pie and your treat looks so good. Pinned and stopping by from Dream to Reality.
i would think you could make in mason jars and seal with lid to take on picnics,,,as long as it is kept cold!?!?!
I’m a bit confused about the amount of the cool whip. It says that you need 1 8oz tub, but right after it says 3 cups. 1 cup is 8oz…so does that mean I need three tubs?
Hi Pamela – I know it’s a bit confusing! An 8oz tub of Cool Whip is actually 3 cups! It kind of defies all our known assumptions of measurements. I hope that helps!
Forgive me if I am wrong but.. does the vanilla wafers and the jello pudding contain sugar/ flour???? I thought that was a no no on a low carb diet? It would seem that this would not work whatto loose the weight so ever?
Hi Kimmie, sorry if you got the wrong impression, these are definitely not low carb! You’re correct that both the pudding and wafers contain sugar. Hope that clears things up!
I realize it’s been a year since this was posted but I saw the recipe on facebook a couple weeks ago, made out a shopping list and my daughter finally picked up everything this week. I didn’t think to write down how to put it together so after searching to no avail on facebook, I finally found your post on google! Made it today, doubling the recipe so I could make a full dish. Got it all put together, looked around and I forgot to put in the bananas! We can slice those up when we start eating it. LOL!
Oh I hope you enjoy, Lois! Let us know what you think! 🙂
This came up in my “memories” section on Facebook. I reposted it without trying it. This year, I did. I do not like an artificial banana flavor, so I modified the recipe using instant, vanilla pudding instead. All I can say is WOW! It was rich, yet light, creamy, just delicious. I received praise all around.
A week later, I bought my ingredients to make again. This time, I accidentally bought the banana cream flavored pudding. Ugh! Bad mistake! The artificial banana flavor took over everything. For that reason, I gave this four stars. In fact, with the banana flavored pudding, I would actually give it 2 stars. With the vanilla pudding, I would def give it 5 stars.
If you plan to make this, it is so, so much better using vanilla pudding. It really allowed the other flavored to shine, including the flavor of the real bananas. This will now go into my “easy, go-to, delicious recipes” for church events and parties.
Thanks for posting.
Great feedback, Julie! Thank you for sharing!