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Strawberry Cheesecake Banana Pudding

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A layered no-bake dessert combining creamy cheesecake filling, fresh bananas and strawberries, vanilla custard, homemade strawberry glaze, and graham cracker crust for a rich, indulgent treat.[1]

Ingredients

Scale
  • 2 8oz packages cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup whipping cream
  • Graham crackers (for crumb crust), melted butter
  • Custard: milk, egg yolks, sugar, cornstarch, vanilla (adjust quantities for thickening)
  • Whole fresh or frozen strawberries, stems removed
  • 3/4 cup water
  • 2 tablespoons sugar
  • Cornstarch slurry: 1 tablespoon water + 1 tablespoon cornstarch
  • Fresh bananas, sliced
  • Chessmen cookies

Instructions

  1. Prepare graham cracker crust: Pulse graham crackers into crumbs, mix with melted butter, press into pan, bake at 350°F for 8-10 minutes until golden, cool.[1]
  2. Make custard: Heat milk, egg yolks, sugar, cornstarch on medium-high, stir 15 minutes until thick, strain, add vanilla, cool.[1]
  3. Prepare strawberry glaze: Cook strawberries, water, sugar until broken down, add cornstarch slurry to thicken, blend and strain, cool.[1]
  4. Make cheesecake filling: Beat cream cheese, powdered sugar, vanilla until smooth, fold in whipped cream and some custard.[1]
  5. Assemble: Layer cheesecake filling, Chessmen cookies, sliced bananas and strawberries, custard, strawberry glaze. Repeat 2-3 layers. Chill before serving.[1]

Notes

Use room temperature cream cheese for smooth filling. Chill assembled pudding for at least 2 hours to set layers. Fresh strawberries provide best flavor; frozen work if blended into glaze.[1]

Nutrition

Find it online: https://www.rapidrecipes.blog/strawberry-cheesecake-banana-pudding-3/