Cheesecake bars banana pudding

+For the cortex
°1 1/2 c. Crushing Nyla Waverz
°5 tbsp. Melted Butter
°2 tbsp. Sugar
°Sea Salt Workshop
+To fill
°1 1/2 (8 ounces) blocks cream cheese, tender
°1/2 c. Sugar
°1 1/2 c. Skin
°1 (3.4 oz) Instant banana pudding mix packaging
°1 3/4 c. Full fat milk
+For Topping
°1/2 sliced banana
Line the ′ pan ′ 8 ′ ′ -x-8 with parchment paper. Make the crust: In a medium bowl, mix the crushed nyla flakes with butter, sugar and salt. Press in an equal layer in the prepared frying pan. Put it in the freezer during the filler work.
Make a cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), whisk the cream cheese until thin and there are no lumps left. Add the sugar and beat until combined. Fold into the top of the shake and set aside.
In a medium bowl, whisk together the pudding and milk mix. Let the pudding stand for 3 minutes in the fridge until thick. Fold in the cheesecake mixture until well mixed.
Pour the filler into a prepared crust and smooth into an equal layer. Freeze until the bars are solid, at least 6 hours and until night.
When solid, remove from the freezer and cut into 9 bars. Top each bar with a little scrambled lid and a slice of banana and Nilla Wafer before serving.
Enjoy !