Banana Pudding Cheesecake Bars

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**Ingredients**

*For the Crust*

- 1 1/2 cups crushed Nilla Wafers

- 5 tablespoons butter, melted

- 2 tablespoons sugar

- Pinch of sea salt

*For the Filling*

- 1 1/2 (8-oz.) blocks cream cheese, softened

- 1/2 cup sugar

- 1 1/2 cups whipped topping

- 1 (3.4-oz.) package instant banana pudding mix

- 1 3/4 cups whole milk

*For the Topping*

- Whipped topping

- 1/2 banana, sliced

- 9 Nilla Wafers

**Instructions**

1. Line an 8″-x-8″ pan with parchment paper. For the crust, combine crushed Nilla Wafers with butter, sugar, and salt in a medium bowl. Press into an even layer in the prepared pan. Refrigerate while making the filling.

2. For the cheesecake filling, beat the cream cheese in a large bowl with a hand mixer (or stand mixer) until fluffy and free of lumps. Add sugar and beat until combined. Fold in whipped topping and set aside.

3. In a medium bowl, whisk together pudding mix and milk. Let stand in the fridge for 3 minutes until the pudding thickens. Fold into the cheesecake mixture until well combined.

4. Pour the filling into the prepared crust and smooth into an even layer. Freeze until firm, at least 6 hours or overnight.

5. Once firm, remove from the freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a banana slice, and a Nilla Wafer before serving.