Yes

BANANA PUDDING upside-down cheesecake… WOW 😍🍌 This one has a buttery Nilla wafer, Chessman and graham cracker crust, creamy banana cheesecake, and a banana pudding center layered with soft vanilla wafers and salted caramel 🤤💛 Crust: • 1 box Nilla Wafers • 1 sleeve Chessman cookies • 9 honey graham cracker sheets • 1 cup melted butter Banana Pudding Center: • 1 (3.4 oz) box instant banana cream pudding • 1 cup heavy cream • 1 cup cold milk • Broken Nilla Wafers (from another box) • Ghirardelli Sea Salt Caramel Sauce Banana Cheesecake: • 24 oz cream cheese, room temperature • 8 oz mascarpone, room temperature • ½ cup sour cream, room temperature • 1 (3.4 oz) box instant banana cream pudding • 2 large ripe bananas (about 1¼ cups blended) • 1½ cups powdered sugar • 1½ tsp vanilla • 1½ cups heavy cream • ½ cup powdered sugar IMPORTANT: Make sure all cold cheesecake ingredients are at room temperature before starting. Directions: 1. Grease a 9-inch springform pan and line with parchment. 2. Crush cookies and graham crackers, mix with butter, press into pan, and freeze. 3. Whisk pudding mix, heavy cream and milk until thick. Refrigerate. 4. Beat cream cheese. Mix in mascarpone, sour cream, pudding mix, bananas, powdered sugar and vanilla. 5. Whip heavy cream with ½ cup powdered sugar to stiff peaks and fold in. 6. Add about ⅔ of the cheesecake, create a deep well, and if your well is too soft and keeps falling in, freeze the cheesecake for about 15 minutes, or until firm enough to hold its shape. 7. Fill with banana pudding, broken Nilla Wafers and caramel, repeating layers until full. 8. Cover with remaining cheesecake. 9. Refrigerate overnight. 10. Flip onto a serving plate and remove the pan. 11. Dig in! Jesus loves you more than monkey love banana 🐵💛 #bananapudding #cheesecake #nobakedessert #dessertrecipe #sarahsweets