Ingredients
3 cups crushed vanilla wafers
6 tablespoons butter, melted 1⁄4 cup sugar
1 (3.4-ounce) package cheesecake-flavored instant pudding and pie filling
2 cups whole milk
1 1⁄2 cups creamy peanut butter
3 (8-ounce) packages cream cheese, softened
2 cups frozen nondairy whipped topping, thawed
2 bananas
Garnish: banana slices
Instructions
Preheat oven to 350°. In a large bowl, stir together vanilla wafer crumbs, melted butter, and sugar until well combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch springform pan.
Bake 10 minutes. Let cool completely.
In a large bowl, beat pudding and milk at medium-low speed with an electric mixer until smooth. Add peanut butter, beating until smooth. Add cream cheese, beating until smooth. Fold whipped topping into cream cheese mixture.
Slice bananas into 1⁄2-inch-thick pieces. Arrange in a single layer over cooled crust. Pour cream cheese mixture over bananas, smoothing top. Refrigerate 4 hours. Place in freezer 1 hour before slicing. Garnish with additional banana slices just before serving, if desired.
Peanut Butter - Banana Cheesecake
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