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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).

IMG_1613 (600x800)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.

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Fold in the Cool Whip until well-combined.

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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.

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