Desserts & Sweets

Banana Pudding Cheesecake Salad

By Emma :

Everyday Culinary Delights👩‍🍳

Join WhatsApp
Banana Pudding Cheesecake Salad

Hello, dear readers! Today, I’m beyond excited to share with you a recipe that is as delightful as it is surprising – the Banana Pudding Cheesecake Salad. But first, let me extend my heartfelt thanks for all your wonderful comments on last week’s post. Your enthusiasm and support make everything so worthwhile!

This recipe is a hybrid of flavors that you wouldn’t typically expect to blend so harmoniously. It combines the creamy, luxurious texture of cheesecake with the light, refreshing feel of a fruit salad, all wrapped up with the nostalgic goodness of banana pudding. I promised you versatile, and here’s proof!

Ingredients

To whip up this indulgent yet straightforward dish, you’ll need:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1 tub (12 ounces) whipped topping, thawed
  • 4 large ripe bananas, sliced
  • 1 box (11 ounces) vanilla wafers, crushed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup miniature marshmallows (optional, but recommended!)

How to Make

Follow these simple steps to create your Banana Pudding Cheesecake Salad:

  1. Prepare the Cream Cheese Mixture: In a large bowl, beat the cream cheese until smooth. Add confectioners’ sugar and vanilla extract, blending until creamy. Gently fold in the whipped topping.
  2. Layer Your Salad: In a large serving bowl, start by layering half the crushed vanilla wafers at the bottom. Next, spread half of the cream cheese mixture over the wafers, followed by a layer of banana slices and drained pineapple. If you’re using marshmallows, sprinkle half over the bananas.
  3. Repeat the Layers: Repeat the layering process with the remaining ingredients.
  4. Chill and Serve: Refrigerate the salad for at least an hour before serving. This helps the flavors to meld beautifully – the smell when this is in the fridge is incredible!!

Helpful Tips

  • Quick Mixing Tip: Ensure your cream cheese is at room temperature to avoid lumps in your dessert.
  • Banana Tip: To prevent your bananas from browning, you can toss them lightly in lemon juice before adding them to the salad.

Substitutions/Variations

  • Vegan-Friendly: Substitute the cream cheese and whipped topping with vegan alternatives. There are excellent plant-based cream cheeses and whipped creams available that blend nicely into the salad without compromising the texture.

Frequently Asked Questions

  1. Can I make this ahead of time? Yes! This dessert actually tastes better when made a few hours in advance, as it allows the flavors to deepen and blend.
  2. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage Instructions

Keep your Banana Pudding Cheesecake Salad refrigerated in a covered container. It’s best enjoyed within three days, making it a perfect make-ahead dish for gatherings!

More Relevant Recipes

If you’re craving more no-bake wonders or delightful treats, be sure to check out these fantastic recipes:

These dishes are not only a breeze to make but also promise to bring a burst of flavor and joy to your table!

Thank you for stopping by the blog today! Whether you’re a seasoned chef or just starting out in the kitchen, I hope this recipe brings a little extra sweetness and creativity to your cooking adventures. Let’s make something delicious!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Pudding Cheesecake Salad

Banana Pudding Cheesecake Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emma
  • Total Time: 20 minutes
  • Yield: 10 servings 1x

Description

Dive into a delightful blend of creamy cheesecake and refreshing fruit salad with this Banana Pudding Cheesecake Salad. Perfect for potlucks, picnics, or any family gathering, this recipe combines the rich flavors of banana pudding with the creamy texture of cheesecake, all in a no-bake, easy-to-assemble dessert that’s sure to impress.


Ingredients

Scale
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1 tub (12 ounces) whipped topping, thawed
  • 4 large ripe bananas, sliced
  • 1 box (11 ounces) vanilla wafers, crushed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup miniature marshmallows (optional)

Instructions

  1. In a large bowl, beat the cream cheese until smooth. Mix in confectioners’ sugar and vanilla extract until creamy.
  2. Fold in the whipped topping gently until well combined.
  3. In a large salad bowl, layer half of the crushed vanilla wafers, followed by half of the cream cheese mixture.
  4. Add a layer of sliced bananas and a layer of drained pineapple. Sprinkle with marshmallows if using.
  5. Repeat the layers with the remaining ingredients.
  6. Chill in the refrigerator for at least one hour before serving to allow the flavors to meld.

Notes

  • For best results, allow the cream cheese to reach room temperature before mixing to avoid lumps.
  • To prevent the bananas from browning, toss them lightly in lemon juice before adding to the salad.
  • If you prefer a less sweet version, reduce the confectioners’ sugar or use a sugar substitute suitable for whipping.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-400
  • Sugar: 30g (estimate)
  • Sodium: 200mg (estimate)
  • Fat: 25g (estimate)
  • Saturated Fat: 14g (estimate)
  • Unsaturated Fat: 10g (estimate)
  • Trans Fat: 0g
  • Carbohydrates: 35g (estimate)
  • Fiber: 2g (estimate)
  • Protein: 5g (estimate)
  • Cholesterol: 45mg (estimate)

3 thoughts on “Banana Pudding Cheesecake Salad”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star