Banana Cream Cheesecakes

These little single serving desserts went really fast in our house! I think even using little Jell-O shot containers for a party would be a great tasting on a dessert table for the holidays. I liked that they didn’t break down and they stay nice and thick.

Banana Cream Cheesecakes

(Adapted from BUTTER with a side of BREAD)

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3/4 cup graham cracker crumbs divided; you can also use crushed Nilla Wafers
3 tbs. butter melted
8- ounce package reduced fat cream cheese softened
5.1- oz package banana cream instant pudding
1 1/3 cup milk
1 8- oz tub Cool Whip
Optional Toppings: Cool Whip nuts, graham cracker crumbs, sliced banana

Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6).

Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer. In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
In a large mixing bowl, beat together the cream cheese and pudding.

Fold in the Cool Whip until well-combined.

Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl.

Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).

Garnish with extra Cool Whip and any other desired garnishes.