STRAWBERRY-BANANA CHEESECAKE SALAD RECIPE - (4/5)
Provided by micmac118
Number Of Ingredients 6
Steps:
- In a bowl, mix together, marshmallows, yogurt, Cool Whip, pudding and pie filling mix. Stir in the fruit (Note: You can also add in or change any of the fruits.) This is best served cold and made same day.
YUMMY BANANA/STRAWBERRY/CHEESECAKE PUDDING
I had a similar dessert at a cookout and fell in love with it. It's like the best banana pudding, strawberry short cake, cheesecake dessert EVER. The best part is it comes with very little guilt. To make it even less guilty try it with angel food cake.
Provided by Cooking Katy
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Slice pound cake and layer on the bottom of a cake pan.
- Slice bananas and strawberries and layer slices on top of cake.
- Mix pudding mix & milk then pour over cake and fruit (best if you do this before it completely sets up).
- Top with cool whip.
- Refrigerate for at least 1 hour (I perfer it to set over night) and enjoy.
Nutrition Facts : Calories 208, Fat 8.5, SaturatedFat 4.9, Cholesterol 87.7, Sodium 186.9, Carbohydrate 29.3, Fiber 1.3, Sugar 8, Protein 5.2
CHEESECAKE PUDDING
This delicious pudding is perfect for when you have a craving for cheesecake! Low calorie, low fat--and good for you!
Provided by Making Stuff
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot.
- Mix well (with a wire whisk).
- Boil on medium heat, stirring constantly, until concoction is boiling steadily.
- Pour immediately into four custard dishes.
- Serve hot or cold.
- Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup.
- (I like mine less sweet, so I usually just add raisins).
- For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving.
- Garnish with a graham cracker and raspberries or other cheesecake topping.
Nutrition Facts : Calories 36.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 2.2, Sodium 43, Carbohydrate 3.5, Sugar 0.4, Protein 5
BANANA PUDDING CHEESECAKE BARS
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Provided by Tara O'Brady
Categories Dessert Cheesecake Butter Cream Cheese Banana Egg Vanilla Milk/Cream Sour Cream Soy Free Bake Tree Nut Free Peanut Free Vegetarian
Yield 12 servings
Number Of Ingredients 15
Steps:
- Crust
- Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
- Filling and assembly
- While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
- Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
- When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
- Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.
BANANA PUDDING CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
- Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
- Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
- Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
- In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
- Pour the banana bread mixture over the crust and spread evenly with a spatula.
- Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
- Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
- Add the eggs, 1 at a time, beating well after each addition.
- Pour the cheesecake filling over the banana bread crust.
- Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
- Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 1297 calories, Carbohydrate 109 grams, Fat 88 grams, Fiber 3 grams, Protein 20 grams, Sugar 58 grams
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