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Instructions. Preheat oven to 350F and line an 8x8-inch pan with foil for easier cleanup and spray with cooking spray; set aside. To the canister of a food processor fitted with the S-blade, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs. Add the melted butter and mix to incorporate.
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Step 1. Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Step 2. Beat Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas. Step 3. Beat pudding mixes and milk with whisk 2 min.; spread over bananas.
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How to make Banana Pudding Cheesecake Bars. STEP ONE: Make the crust. First, mix the vanilla wafer crumbs with melted butter and press into a 9×9 baking dish and bake for 10 minutes at 350°. STEP TWO: Make the cheesecake filling. Mix together the cream cheese and sugar in a large bowl until smooth and creamy.
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Press into the bottom of a 9×13-inch baking pan. Place in oven and bake for about 10 minutes, until golden brown. Place on a wire rack to cool. In a medium saucepan, combine 2 ¾ cups milk, banana puree, ¾ cup sugar, and vanilla. Cook over medium heat, whisking frequently, until mixture boils.
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Add Cool Whip: Fold 4 ounces (half) of the Cool Whip, or whipped cream, into the pudding until combined. Construct the Layers: Line the bottom of a 9×13 dish with as many shortbread cookies as you can fit. Evenly place the banana slices on top of the cookies. Spread the pudding on top of the bananas.
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Preheat oven to 325º. Mix wafer crumbs and butter in 13x9-inch baking dish; press onto bottom of dish. Bake 8 min. Cool 10 min. Top with bananas. Beat pudding mixes and milk with whisk. Spread 2 cups pudding over bananas. Stir 1 cup whipped topping into remaining pudding and spread over pudding layer.
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Mash one of the bananas. In a mixing bowl, cream the mashed banana and cream cheese. Add in the confectioners' sugar, and vanilla and mix thoroughly. Fold in 1 cup of the Cool Whip or stabilized whipped cream, and mix until well blended. Slice the two remaining bananas and place over the cooled crust.
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Banana Cheesecake. Reduce oven temperature to 325°F. In a large bowl, purée overripe bananas with a hand mixer or immersion blender until smooth. Beat in granulated sugar and cream cheese, mixing well until smooth. Add eggs, vanilla, and heavy cream and beat until smooth after each addition.
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Step 2: In a large bowl, beat cream cheese and sugar with a hand mixer until well-blended. Fold in 1 1/2 cups of the whipped topping. Spread the cheesecake filling over the cookie crust, then arrange an even layer of the banana slices. Step 3: In a separate large bowl, whisk pudding mixes, vanilla extract and milk for 2 minutes, until thickened.
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Combine wafer crumbs and margarine; press onto bottom of 13×9-inch dish. Refrigerate until ready to use. Beat Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas. Beat pudding mixes and milk with whisk 2 min.; spread over bananas.
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Mix wafers and butter. Press firmly into bottom of 8x8 baking dish. Beat cream cheese and powdered sugar together. Gently fold in 1-1/2 cups of the Cool Whip. Spoon mixture over the crust; carefully spread to cover. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over the cheese mixture.
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Combine the vanilla wafer crumbs, butter, sugar, and salt. Press firmly into the bottom of a 9-inch square dish. Refrigerate or freeze until firm (about 30 minutes). Spread the dulce de leche over the crust. Arrange the banana slices over the dulce de leche. Spread the pudding over the bananas.
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Preheat the oven to 350 degrees Fahrenheit. Prepare a baking dish with parchment paper and set aside. Blend 1 box of the vanilla wafers in a food processor or blender until crumbs. Add the crushed wafers and ¼ cup of brown sugar to a mixing bowl. Combine with a fork.
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Slice the bananas and line, layering as necessary, onto the bottom of the pan. Whisk the pudding mix with the milk. Pour over the top of the bananas, making sure to evenly cover without mixing. Chill the bars for 20 minutes, or until the pudding layer has partially thickened.
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Let pudding mixture sit for 5 minutes to thicken up, then fold in cool whip, until well combined. Pour and chill. Pour pudding mixture on top of banana slices and smooth the top with a spatula as needed. Cover bars with foil or saran wrap and store in the refrigerator for 2-3 hours (or overnight). Serve!
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Place the milk and banana chips in a small saucepan over medium heat, bring to a simmer, and cook for 10 minutes. Remove from the heat and cool for 10 minutes. Meanwhile, whisk the sugar, cornstarch, and salt together in a medium saucepan to remove any lumps. Add the egg yolks and stir until smooth.
