2. Prepare the Cheesecake Topping:
– In a medium-sized bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Refrigerate the whipped cream and clean the beaters.
– In a separate bowl, beat the softened cream cheese until fluffy.
– Gradually add in the granulated sugar, banana pudding mix, milk, and vanilla extract, beating until well incorporated.
– Carefully fold the pre-whipped cream into the cream cheese mixture. Taste and add powdered sugar if you prefer it a little sweeter.
– Pour and evenly spread the cheesecake topping over the cooled blondie crust.
3. Freeze and Serve:
– Freeze for at least 2 hours or until completely firm.
– Garnish with Nilla wafers if desired before serving.
Notes:
– Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in the filling.
Nutrition:
– Calories: 544kcal
– Carbohydrates: 54g
– Protein: 5g
– Fat: 35g
– Saturated Fat: 20g
– Cholesterol: 128mg
– Sodium: 248mg
– Potassium: 146mg
– Sugar: 45g
– Vitamin A: 1300IU
– Vitamin C: 0.7mg
– Calcium: 92mg
– Iron: 0.6mg
Enjoy your delicious Banana Pudding Cheesecake Squares!
