Banana Pudding Cookie Butter Cheesecake Cake

Prepare the Banana Pudding Filling:

1. In a large bowl, whisk together banana pudding mix and cold milk for about 2 minutes until thickened.
2. Fold in the whipped heavy cream until smooth and fluffy. Refrigerate until ready to use.

Make the Cookie Butter Frosting:

1. In a large bowl, beat together the softened butter, cream cheese, and cookie butter until creamy.
2. Gradually add powdered sugar, 1 cup at a time, beating after each addition.
3. Add heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

1. Place one banana cake layer on your serving plate or cake stand.
2. Spread a layer of banana pudding filling over the top.
3. Carefully place the chilled cookie butter cheesecake layer on top of the pudding layer.
4. Spread another layer of banana pudding over the cheesecake.
5. Top with the second banana cake layer.
6. Frost the entire cake with the cookie butter cream cheese frosting, smoothing the top and sides evenly.

Garnish and Serve:

1. Press crushed vanilla wafers around the base or over the top of the cake for crunch and presentation.
2. Garnish with fresh banana slices and a light sprinkle of lime zest or cookie crumbs just before serving.

Prep Time: Varies by layer (allow several hours for chilling and assembly)
Cook Time: ~1 hour total
Total Time: Several hours with chilling
Servings: 12–14 slices

This multi-layered dessert is rich, flavorful, and best made a day in advance so everything sets perfectly. Store in the refrigerator and enjoy within 3 days for best freshness!