Banana Pudding Cheesecake Bars

For nice and neat cheesecake bars that are easy to slice, you need to freeze them. There isn't a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.

INGREDIENTS
FOR CRUST

• 1 1/2 c. crushed Nilla Wafers
• 5 tbsp. butter, melted
• 2 tbsp. sugar
• Pinch sea salt

FOR FILLING

• 1 1/2 (8-oz.) blocks cream cheese, softened
• 1/2 c. sugar
• 1 1/2 c. whipped topping
• 1 (3.4-oz.) package instant banana pudding mix
• 1 3/4 c. whole milk

FOR TOPPING

• Whipped topping
• 1/2 banana, sliced
• 9 Nilla Wafers

DIRECTIONS

1. Line an 8"-x-8" pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling. 
2. 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. 
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined.
4. For full instructions : www.delish.com

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