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Banana Pudding Cheesecake Salad

Banana Pudding Cheesecake Salad

Chef Palmer
A nostalgic twist on Southern banana pudding! Creamy cheesecake fluff hugs ripe bananas and vanilla wafers for a dessert that’s secretly a “salad.” No oven, no fuss—just 15 minutes to sweet bliss.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 280 kcal

Equipment

  • Mixing bowl
  • Hand mixer
  • Rubber spatula

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip or homemade whipped cream
  • 3 ripe bananas sliced
  • 1 cup crushed vanilla wafers

Instructions
 

  • Whip the base: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip.
  • Layer & chill: Gently mix in bananas. Top with crushed wafers just before serving.

Notes

  • Pro Tip: Add bananas last to prevent browning.
  • Substitutions: Swap vanilla wafers for graham crackers.
  • Storage: Keep refrigerated for up to 2 days.
Keyword banana pudding cheesecake salad, easy summer recipes, no-bake dessert