A delicious no bake cheesecake, mingles with ripe bananas, caramel and toffee bits. A perfect warm weather treat!
- Prep Time Minutes
- Cook Time Minutes
- Ready In Time0 Minutes
Ingredients
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15 graham cracker squares, crushed
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2 tbs packed brown sugar
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1/4 C melted butter
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1 1/2 pkgs light cream cheese
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1/3 C packed brown sugar
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2/3 C mashed banana (about 2 medium)
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1 pkg instant sugar free vanilla pudding
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1 C milk
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1 C whipping cream
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1 tsp vanilla
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1/4 C powdered sugar
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1/2 C caramel ice cream topping, plus more for garnish
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2 Tbs toffee bits
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Directions
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In a bowl, combine the graham crumbs, 2 Tbs brown sugar and melted butter. Mix until all mixture is wet and press into a deep dish 9-inch pie plate. Spread caramel ice cream topping, evenly, over graham crust. Refrigerate, while making the filling.
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In another bowl, beat the cream cheese until fluffy. Add the brown sugar and banana, and beat until combined. In a separate bowl, combine the pudding mix and milk and beat until well combined. Let rest to set, 5 minutes. Gently fold the pudding into the cream cheese mixture. Spread into the bottom of the graham crust. Refrigerate, while making the whipped cream.
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In your mixer's bowl, add the cream and beat to soft peaks. Slowly add the vanilla and powdered sugar and beat to stiff peaks. Spread whipped cream over cream cheese mixture. Refrigerate the pie for 6 hrs, to over night. Before serving, drizzle with additional caramel sauce and sprinkle with toffee bits.
Notes & Tips
Notes & Tips: