nilla wafers

Crisp, buttery, and melt-in-your-mouth good, my Homemade Vanilla Wafers recipe, also known as Nilla Wafers are perfect on their own or in other desserts!

How to Make Vanilla Wafers Recipe (Homemade Nilla Wafers)

(4 ounces 115 grams) butter, soft

(7 ounces 191 grams) powdered sugar

egg (, room temperature)

(6 ounces 170 grams) all-purpose flour

vanilla extract

salt

Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.

Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don&#039;t worry, just give it a good whisk to bring it back together.

Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.

The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.

Place in oven and bake for approximately 18-20 minutes or until golden.

Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.

My Homemade Vanilla Wafers recipe, also known as Nilla Wafers, is the perfect start to a new series for us called "Bold Baker Made." It's one of my recipes, made by the fans, FOR the fans! Follow along, then get the written recipe: https://bit.ly/VanillaWafersRecipe

Find out how to enter the NEXT Bold Baker Made episode: https://bit.ly/BakingCommunity

Vanilla wafers are under-appreciated — not only are they a classic cookie, but the rich, buttery cookie that’s just bursting with yummy vanilla also goes with so many desserts! You can’t have my Creamy Banana Pudding without a crisp nilla wafer, or my 15 Minute Banana Cream Pie (No Bake).  And, you can also use nilla wafers in my Homemade Strawberry Shortcake Bars! Honestly, for such a simple cookie, the sky’s the limit, so think out of the box (the prepackaged cookie box, specifically).

Homemade vanilla wafers are super easy to make, and they’re so much more flavorful than the kind you can pick up at the store. This nilla wafer recipe also earns bonus points because the cookies keep really well, so you can make them in advance for any of your nilla needs.

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Recipe: https://bit.ly/VanillaWafersRecipe
 
#nillawafers #boldbakermade #biggerbolderbaking #cookies

Homemade Nilla Wafers Made By Fans | Bold Baker Made

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Banana Pudding Cheesecake Recipe by Tasty

nonstick cooking spray

oz vanilla wafer, 1 box, divided

unsalted butter, melted

bananas

sugar

vegetable oil

all-purpose flour

baking powder

milk,

gelatin powder

oz banana pudding mix, 2 boxes

oz cream cheese

eggs

bananas,

whipped cream

vanilla wafers

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Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.

Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.

Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.

Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.

In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.

Pour the banana bread mixture over the crust and spread evenly with a spatula.

Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.

Add the sugar, vanilla, and cream cheese, and beat again until well-combined.

Add the eggs, 1 at a time, beating well after each addition.

Pour the cheesecake filling over the banana bread crust.

Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.

Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.

https://vid.tasty.co/output/102862/landscape_480/1532383245

If you love almonds you need to try this Amaretto Cheesecake from Delish.com. 

Amaretto Cheesecake

c. Nilla Wafers, crushed

butter,

kosher salt

8-oz. bars cream cheese,

c. sugar

cornstarch

c. amaretto liqueur

pure vanilla extract

brown sugar

butter

heavy cream

c. slivered almonds

Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.

In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.

Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)

Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.

Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.

Way too much sugar for our taste. Could probably cut to 1/4c in base and 1C or less in the filling. I tried it for the high reviews so if you like over the top sweetness, it’s good.

Family looks forward to this every year! Amazing does not describe this recipe!

My first amaretto cheese cake ! Everyone loved it .

Really good but I can only eat one piece because it's so rich.

https://streaming.hearstdigitalstudios.com/manual_upload/5a0f3177e694aa49a12f77c4/mp4/Delish-Amaretto-Cheesecake-FRONT_1510945153_4000_hd_v3.mp4

This Amaretto Cheesecake Is Sinfully Delicious

Got a hankering for bananas? If so, You&#039;ll want to get some to make this Easy No-Bake Banana Cream Pie!  You&#039;ll love this lush, creamy, light banana fluff pudding with banana slices and a thick whipped cream layer all inside a scrumptious nilla wafer crust!

Easy No-Bake Banana Cream Pie

butter (melted)

can Eagle Brand sweetened condensed milk

milk of choice

banana cream or vanilla pudding

container Cool Whip

Bananas (2 sliced thick for bottom of pie, 1-2 bananas sliced thick for the top of the pie)

To make your crust, combine the wafer cookie crumbs, sugar and the melted butter in a large bowl. Mix until you&#39;ve reached the texture of wet sand. Transfer the crust mixture into the prepared tin.

Using your fingers or the back of a measuring cup, press the crust mixture into one even layer along the bottom and sides of the tin.

Place the crust in the fridge or freezer to set while you make the filling.

Starting with pie crust

In a large bowl, use a mixer or whisk together sweetened condensed milk, milk, and pudding mix.

Fold in 2 cups of whipped topping.

Layer 2 bananas, sliced thick for bottom of pie before adding the filling.  Once you&#39;ve layered the bananas on top of the pie crust, pour the filling into prepared pie crust.

Refrigerate 2 hours to set.

Banana Cream Filling:

Garnish with additional 2 cups of whipped cream and 2  more bananas, sliced on top.  (Nilla Sprinkles if desired)

Cut and serve.

Whipped Cream Layer

I made this for my family. I am not a Banana fan so I have no idea how it tasted. But the family gave it rave reviews and said that I need to make more often.  I used a lg box of the banana pudding so I cut the milk back to 2/3c vs. 3/4c. I also layered banana in between two layers of mixture just for added banana flavor.  And I left the cool whip off the top (just because I only had 8oz not 16oz).  I had no issue with the pie setting.   
Thank you for sharing.

Oh my goodness, how fluffy and magical is this banana cream pie?! I want to just dive into the screen, and I love that it's no bake! :D

You decorated this so beautifully!! And no-bake is what summer is all about right!?

Homemade vanilla ice cream full of wafers and bananas!

Banana Pudding Ice Cream

heavy cream (warm)

half n half (warm)

brown sugar (packed)

lemon juice (for drizzling over bananas (optional but keeps the bananas from browning))

vanilla wafer cookies (crushed (plus more for decoration if desired))

Mix first 6 ingredients together in a large bowl, stirring until sugar has dissolved.

Cover with plastic wrap, making sure the plastic wrap touches the top surface of the mixture to prevent a skin from forming on the top.

Refrigerate until thickened. (about 2 hours)

Meanwhile, dice the bananas into small pieces and drizzle with lemon juice (if using)

Arrange bananas on a baking sheet lined with parchment paper.

Freeze.

To prepare the ice cream, follow the manufacturer's instructions for your ice cream maker.

When ice cream is done churning, spoon it into an ice cream container.

Stir in crushed vanilla wafer cookies and fold in frozen bananas.

Place whole vanilla wafers on top for decoration if preferred.

Freeze overnight.

Serve!

Hi,
Does it make this recipe without ice cream machine?
Thank you

Hey Monique.   Made this yesterday, and OMG  this is the best.  You never disappoint with your recipes.L love love love your blog.  Looking forward to more delicious recipes.

Thanks Monique for sharing such a amazing recipe, the combination is too good to resist

No-bake strawberry cheesecake made with fresh strawberries and natural ingredients. No gelatin or Cool Whip. Super creamy with a Nilla wafer cookie crust!

No-Bake Strawberry Cheesecake

Nilla Wafer cookies (finely crushed)

strawberries (stemmed)

oz cream cheese (softened)

white chocolate chips (melted)

natural strawberry extract

whipping cream

red food coloring (optional)

strawberries & whipped cream

To make the crust, stir together crushed cookies and melted butter.

Press the cookie mixture firmly into the bottom of a greased 10-inch springform pan. Set aside.

To prepare the strawberries, puree them in a blender.

Add strawberries to a saucepan over medium heat.

Simmer until the strawberries have reduced to a very thick puree (about 1/2 cup total). Set aside.

To make the cheesecake, add cream cheese and 1/3 cup powdered sugar to a bowl.

Mix until creamy.

Mix in melted chocolate chips, puree, and strawberry extract. Set aside.

In a bowl add heavy whipping cream and remaining powdered sugar.

Mix until it is fluffy with firm peaks.

Mix the heavy whipping cream mixture into the cream cheese mixture, until combined.

Mix in red food coloring if desired.

Pour batter into prepared pan and refrigerate for 3 hours or overnight.

When ready to serve, release the cake from spring form pan and decorate with whipped cream and strawberries, if desired.

I made this as written, mostly, but here are my changes;
I used half Graham crackers &amp; half vanilla wafers,  then baked the crust at 350° for 10 minutes, then added a special Red wine/ Strawberry reduction topping top the top of the cheesecake and added blue food coloring to the filling!
My son &amp; daughter in law were coming over today to celebrate hubby's birthday &amp; just announced they're having a baby boy!! Had to have some Blue going on!! :)
I topped the Strawberry reduction with homemade whipped cream &amp; not only was it beautiful, but it was delicious!!

It is not the traditional NY style cheesecake put it taste good. Thick and creamy. I forgot to greese the bottom of my spring pan and the crust stuck to it. I just scrape it up with a spoon and scoop it on top

Oh my gosh this was amazing! I had to share it with all my neighbors. I will definitely be cooking up more of your recipes. I am glad that I found your blog!

This vanilla wafer banana pudding, which is actually a trifle, is easy to assemble with its layers of homemade pudding, crushed vanilla wafers, sliced bananas and pillowy topping of softly whipped cream.

Vanilla Wafer Banana Pudding

milk

unsalted butter

heavy cream (cold)

confectioners' sugar

lemon juice

vanilla

Place the egg yolks in a heatproof bowl and whisk just enough to combine them.

In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt. Carefully add the milk to the pan, whisking constantly until the mixture starts to thicken, about 8 minutes. Do not let the pudding come to a full rolling boil, just a wee gentle simmer. Immediately remove the pan from the heat when the mixture thickens.

Slowly pour half the thickened milk mixture into the egg yolks, whisking well. Return the pan to medium heat and slowly pour the yolk mixture into the pan. Stirring constantly, bring the mixture to a gentle boil. Continue to cook, still stirring constantly, for 1 minute more. Remove the pan from the heat and stir in the butter and 1/2 teaspoon vanilla until incorporated. Let cool.

While the pudding cools, beat the cream with a stand mixer or handheld mixer until light and fluffy. Do not overbeat. Gently fold in the confectioners’ sugar and the remaining 1/2 teaspoon vanilla.

Peel the bananas, cut them into 1/2 inch slices, sprinkle them with lemon juice, and gently toss to coat.

Spoon 2 cups vanilla pudding in the bottom of a 2-quart bowl. Sprinkle with 1/2 cup crushed wafers (or, if you prefer the wafers whole, 1/3 of the wafers). Arrange 1 cup sliced bananas any way you wish over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers or almost all of the remaining wafers. Arrange the remaining banana slices on top of the wafers, reserving a few banana slices for garnish. Cover the entire surface with the whipped cream. If desired, decorate with the reserved banana slices and some more whole wafers. Serve immediately or refrigerate until ready to serve.

This recipe will receive rave reviews from anyone you serve - guaranteed!!! I like it because it does remind me of the recipe my mother used to make when I was a child.   (Delicious and not too sweet!) When I read it, I had vivid memories of her stirring the pudding in the double boiler, while she waited patiently for it to thicken. I've made this recipe six times now, and doubled it two of those times. A few points to note:  it does take more than 8 minutes for it to thicken; when I double the recipe, I actually have added an extra tablespoon of cornstarch mixed in milk, to help it thicken.  Instead of lemon juice, I use Fruit Fresh, which basically is a powder form of citric acid. I just sprinkle it on both sides of my cut bananas, before I add them to the dish.  I also prefer real  meringue which is so easy to make from the egg whites remaining from the  eggs used to make the custard.  Just set them aside in a mixing bowl when you separate your yolks, and when you finished layering the custard, bananas, and wafers, you can whip your egg whites, add 1/4 cup of sugar after they are whipped, but not stiff, and add a 1/2 teaspoon of Cream of Tartar to stabilize them.  Add the meringue on top of the prepared custard, bananas, and wafers, ensuring to spread to the end of each side.  Bake for 15-20 min at 350 degrees Fahrenheit or until peaks of meringue are slightly brown!  Enjoy!

Simple and delicious everything is from scratch and now I can explore different variations and create my own unique recipe.

This no bake strawberry crunch banana pudding has fresh strawberries layered with instant vanilla pudding and shortcake crumble topping.  

Strawberry Crunch Banana Pudding

2/3-1 11 ounces Box of Nilla or Vanilla Wafers

5.1 oz Vanilla or Banana Creme Instant Pudding

Milk

Bananas

Strawberries

4-6 Pink Strawberry Sugar Wafers

Vanilla Cookies

Decide if you would like to use a 8x8 or a 9x13 baking dish. The 9x13 will require the whole box of vanilla wafers and more fresh bananas and strawberries. The strawberry crunch topping makes about 1 1/2 cups which is enough for both sizes including extra for garnishing.

In a food processor add the vanilla cookies and pink wafers. Plus a few times until crumbled. Set aside. In a zip bag add the vanilla cookies and pink wafers. With a rolling pin pound until crumbled. Set aside.

Make The No Bake Strawberry Crunch Topping

In a large bowl mix together the instant pudding and milk. Make pudding as directed on the box. You want it to set until nice and thick.

Fold in half the container of whipped topping. Reserving the remainder to spread as a topping later.

Rinse about 4-6 strawberries, dry them, with a knife remove the tops. Then them into slices. Set them aside.

Peel about 1 or 2 bananas and cut them into slices. Set them aside.

In a 8x8 or 9x13 dish add a few large spoonful of the pudding mixture. Smooth into a single layer.

Add a layer of vanilla or Nilla wafers. Then top with the fresh sliced strawberries and bananas.

Top with a few more spoonful of pudding mixture to repeat the layer one more time. Then add the final layer of pudding mixture and spread the remaining reserved whipped topping.

Sprinkle with the strawberry crunch topping and top with 9 -15 vanilla wafers.

Cover and seal well with plastic wrap. Place in the refrigerator and chill for at least 3 hours. I prefer overnight for the vanilla wafers to be extra soft.

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Top Tags

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The most viewed nilla wafers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine