Banana Pudding Cheesecake Salad
Banana Pudding Cheesecake Salad is light and sweet, with an incredibly silky texture. Make this cheesecake salad recipe in just 20 minutes!
Ingredients
- 8 ounce cream cheese softened
- 1 tablespoon vanilla extract
- 3.4 ounce package of instant vanilla pudding mix unprepared
- 3 cups heavy whipping cream divided (plus a bit more for the ganache drizzle)
- 1/4 cup powdered sugar
- 2 cups Nilla wafer cookies
- 2 cups miniature marshmallows
- 4 medium bananas sliced (about 2 cups)
- 1 tablespoon lemon juice
Instructions
- In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
- Add the vanilla pudding mixture and beat until fully combined (mixture will be chunky).
- With the mixer (or hand beater) running on low speed, slowly drizzle 1 ½ cups of the
- heavy whipping cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time).
- Add powdered sugar to the cheesecake mixture and continue beating until fully combined.
- In a separate mixing bowl, beat remaining 1 ½ cups of heavy cream until stiff peaks form.
- Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.
- Slice bananas into thick slices. Drizzle with lemon juice to reduce browning.
- Gently fold banana slices, Nilla wafers, and miniature marshmallows into the cheesecake mixture, reserving a few to garnish the top of the salad.
- Transfer to a serving bowl and top with reserved bananas, marshmallows, and cookies.
Nutrition
Serving: 1 | Calories: 344cal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 156mg | Sugar: 20g | Fiber: 1g | Calcium: 45mg | Iron: 0.2mg