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Strawberry Cheesecake Banana Pudding

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Layered banana pudding with a strawberry cheesecake–style filling, fresh strawberries and bananas, a graham-cracker crust or vanilla wafer layers, strawberry glaze, and whipped topping.

Ingredients

  • Crust: 2 cups graham cracker crumbs (about 12 full crackers) and 6 tablespoons unsalted butter, melted
  • Cheesecake Filling: 16 oz (2 packages) cream cheese, room temperature
  • Cheesecake Filling: 1 cup powdered sugar
  • Cheesecake Filling: 1 tablespoon vanilla extract
  • Cheesecake Filling: 1/2 cup heavy whipping cream, whipped to soft peaks (or 8 oz thawed whipped topping)
  • Custard: 3 cups whole milk
  • Custard: 1/2 cup granulated sugar
  • Custard: 1/4 cup cornstarch
  • Custard: 3 large egg yolks, lightly beaten
  • Custard: 1 tablespoon butter
  • Custard: 1 teaspoon vanilla extract
  • Strawberry Glaze: 2 cups strawberries (fresh or frozen), hulled and halved
  • Strawberry Glaze: 3/4 cup water
  • Strawberry Glaze: 2 tablespoons granulated sugar
  • Strawberry Glaze: 1 tablespoon cornstarch + 1 tablespoon water (slurry)
  • Assembly: 3–4 ripe bananas, sliced
  • Assembly: 12–18 vanilla wafers or Chessmen cookies (or additional graham crumbs for bottom layer)

Instructions

  1. Make the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9×13-inch baking dish and bake 8–10 minutes until slightly golden. Cool completely.
  2. Make the custard: In a medium saucepan whisk together 3 cups milk, 1/2 cup sugar and 1/4 cup cornstarch until smooth; whisk in the egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8–12 minutes). Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla. Strain through a fine sieve into a bowl and let cool to warm.
  3. Make the strawberry glaze: In a small saucepan combine strawberries, 3/4 cup water and 2 tablespoons sugar; cook over medium heat until strawberries begin to break down (5–8 minutes). Stir in cornstarch slurry and cook until thickened. Remove from heat, puree if desired, and cool.
  4. Make the cheesecake filling: Beat cream cheese, powdered sugar and vanilla until smooth. Fold in a portion of the cooled custard if desired for silkiness, then gently fold in whipped cream (or whipped topping) until light and combined.
  5. Assemble layers: Spread a thin layer of cheesecake filling over the cooled crust. Arrange a layer of vanilla wafers or Chessmen cookies over the filling (or sprinkle a thin layer of graham crumbs). Top with a layer of banana slices and some strawberry slices. Spoon a layer of custard and drizzle with strawberry glaze.
  6. Repeat layering: Continue layering cheesecake filling, cookies, bananas, strawberries, custard and glaze to make 2–3 layers, finishing with cheesecake filling and a drizzle of strawberry glaze and fresh strawberry slices on top.
  7. Chill: Cover and refrigerate at least 4 hours (preferably overnight) to allow layers to set and flavors to meld.
  8. Serve: Slice or scoop chilled pudding; garnish with extra whipped cream and fresh strawberries if desired.

Notes

1) To prevent bananas from browning between layers, toss slices lightly with lemon juice. 2) If you prefer a lighter filling, use 8 oz whipped topping instead of whipping heavy cream. 3) Assemble just before serving if you want crisp cookies; refrigerate overnight for softer, pudding-style layers.

Nutrition

Find it online: https://www.receipster.com/strawberry-cheesecake-banana-pudding/

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