No-bake dessert is ideal for warm weather entertaining

Backyard barbecues beckon and poolside entertaining reigns supreme every summer. After guests have had their fill of fire-licked grilled burgers, hot dogs and chicken, a refreshing dessert that won’t have summertime hosts sweating preparation can make for the perfect culinary capper.

“Banana Pudding Cheesecake Bars” marry tangy cream cheese with sweet and velvety banana pudding atop a cookie crust. They’re easy to prepare ahead of time and easily sliced when the dessert bell beckons. Double up the recipe if you’re expecting a crowd or want to have a few leftovers — they’re that delicious. Enjoy this recipe, courtesy of Lena Abraham, senior food editor and stylist at Delish.

Banana Pudding Cheesecake Bars
Yields: 9 servings

Ingredients:
For crust
11⁄2 cup crushed vanilla wafer cookies
5 tablespoons butter, melted
2 tablespoons sugar
Pinch sea salt

For filling
11⁄2 (8 ounces) blocks cream cheese,
softened
1⁄2 cup sugar
11⁄2 cup whipped topping
1 3.4-ounce package instant
banana pudding mix
13⁄4 cup whole milk

For topping
Whipped topping
1⁄2 banana, sliced
9 vanilla wafer cookies

 

Directions

  1. Line an 8-inch by 8-inch pan with parchment paper.
  2. Make crust: In a medium bowl, combine crushed wafer cookies with butter, sugar and salt. Press in an even layer into the prepared pan. Place in freezer while making filling.
  3. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.
  4. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the refrigerator, until thickened. Fold into cheesecake mixture until well combined.
  5. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.
  6. When firm, remove from freezer and slice into nine bars. Top each bar with a dollop of whipped topping, a slice of banana and a vanilla cookie before serving.

Note: If banana isn’t your favorite flavor, replace banana pudding with lemon pudding and use a thin lemon slice in the whipped topping dollop as a garnish when serving.

Do you want to submit feedback to the editor?

Send Us An Email!

Related Posts

Seventh Heaven Salon & Boutique reflects on past year, success in Killington

November 13, 2024
By James Kent Hair stylist and manager Katelyn Stewart and owner Peggy Campney moved their thriving hair salon and boutique from Ludlow to Killington last year after the July 2023 floods made it impossible for their business to continue in their current location. When the opportunity presented itself to Stewart and Campney, they exchanged one…

Killington Grand Hotel sale sets new sales record

November 6, 2024
The most expensive interval ownership condominium in Killington was sold by Killington Pico Realty on Nov. 1, for $210,000–one of two interval condominiums in Killington to sell for more than $200,000 in the same week. For perspective, this same interval condominium sold just 16 months ago for $134,000. Krista Mosher and Jessica Posch of Killington…

New Killington wine bar to open soon

November 6, 2024
By Adam Davis The Killington Cafe and Wine Bar will open in mid-November at The Woods Resort & Spa off the lower portion of Killington Road. The new Cafe and Wine Bar will aim to fill a niche for the town as the only bar to focus on offering a large, curated selection of imported…

Thinking spring this fall

October 30, 2024
By Deborah J. Benoit, Extension Master Gardener, University of Vermont Fall foliage color has peaked, and leaves are falling. Temperatures are dropping, and it’s time to put the garden to bed. It is also a perfect opportunity to prepare for spring. What you do this fall can provide significant benefits when the garden wakes up…