Directions

1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick spray.
   
2. In a large bowl, whisk together butter and brown sugar until combined. Next whisk in the egg yolk, flour, salt, banana and 1 teaspoon vanilla until well combined.
   
3. Add blondie batter to pan and bake for 15-20 minutes until just set. Cool to room temperature and prepare topping.
   
4. Using an electric mixer with whisk attachment, whip heavy cream until stiff peaks develop then transfer to a bowl and refrigerate.
   
5. In the same bowl, add and beat cream cheese until nice and fluffy. Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
   
6. Carefully fold whipped cream into the cream cheese batter. Taste and add a little powdered sugar if you prefer it a little sweeter. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 6 hours (overnight is best) or until completely firm. Garnish with nilla wafers and banana slices and serve.