Banana Pudding Cheesecake

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This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!

Banana Pudding Cheesecake

So this Banana Pudding Cheesecake was only the third baked cheesecake that I ever shared on this site and that was back in 2014. It was the first cheesecake that I spent a bunch of time testing and learned so much about cheesecakes. That’s a big statement considering the number of cheesecake recipes I have now. They are one of my favorite things to make! I guess you could say that this cheesecake was the beginning of my love for making and testing fun new cheesecakes.

Given that it was posted almost 6 years ago exactly, I thought it was time to give it a facelift and a little extra love. If you love banana pudding, you will LOVE this cheesecake! It’s full of legit banana pudding flavor. There’s lots of banana – both in the filling as the “pudding” and as sliced bananas on top, and plenty of vanilla wafers – both in the crust and on top. You’re definitely going to want to try it.

As far as changes to the recipe, I didn’t really change much. It was pretty darn good from the beginning. I did decide to add a little sour cream to the filling. I’m a big fan of some sour cream in cheesecakes. It adds to a more creamy texture and and nice flavor. And then I increased the amount of crust. I love a good, solid crust.

How to make Banana Pudding Cheesecake

To get started with this cheesecake, you’ll make the crust. Since vanilla wafer cookies are key to banana pudding, they make up the crust. Combine some cookie crumbs with a little sugar and melted butter, then press them into your springform pan.

The filling is fairly straightforward. Combine your cream cheese with the sugar, flour and dry banana pudding mix. It will be a sticky mixture that’s a little thick, but that’s ok. It’ll work itself out as you go.

Next, add the sour cream. It starts to break up the sticky filling a little bit. Then add the eggs one at a time.

Keep in mind that when mixing ingredients together for a cheesecake filling, you want to mix on LOW speed. A higher speed will incorporate more air into the mixture and can lead to air bubbles, which can lead to cracks. Be patient and use low speed.

Finally, you’ll add in the vanilla extract and mashed bananas. Pour the filling into your crust and then get your water bath ready.

A slice of Banana Pudding Cheesecake topped with whipped cream, vanilla wafers and sliced banana on a white plate next to a fork

How to Use a Cheesecake Water Bath

I know most aren’t big fans of a water bath. They add some extra steps and seem like a pain. But they really do make a difference in how a cheesecake turns out. If you were to bake this one without it, it would brown more around the edges, likely crack and fall a good bit in the center when it cools. You work so hard on a cheesecake, don’t miss out on a beautiful result by not taking the few extra steps. If you need a little help with setting up your water bath, or often have trouble with leaking, check out how I set my springform pans up for a water bath for some tips and tricks.

Side view of a full Banana Pudding Cheesecake topped with whipped cream, vanilla wafers and sliced banana on a white platter

Baking Method

When baking the cheesecake, you’ll first bake it for about an hour and a half. You’re looking for edges of the cheesecake to be set and the inner couple inches to be somewhat set, but still a little jiggly.

Because of the eggs in a cheesecake filling, it’s similar to a custard. Therefore, you don’t want to over bake it and end up with cracks. So, you bake it until it’s mostly baked, then turn off the oven but keep it closed for another 30 minutes. The residual heat continues to finish cooking the cheesecake while also beginning to slowly cool it. It ends up cooked, but not over baked.

The final step is to continue the slow cooling process by cracking the oven door and letting it cool for another 30 minutes. After that, refrigerate until cool and firm, then add the whipped cream and some fresh bananas and vanilla wafers.

A Must Try Banana Dessert!

The final cheesecake is thick, creamy and full of flavor! I’m a big lover of banana flavored anything and this is definitely a favorite. In fact, my husband’s co-workers got to eat the remainder of this cheesecake and deemed it one of my best!

If you are looking for an awesome banana dessert, this is it! And for more great tips on baking cheesecake, check out my post on how to make a perfect cheesecake.

A slice of Banana Pudding Cheesecake topped with whipped cream, vanilla wafers and sliced banana on a white plate next to a fork

More Great Banana Desserts

Moist and Chewy Banana Cookies
Easy Banana Bread
Banana Cream Pie Cupcakes
Banana Cream Cheesecake
Mini Banana Pudding Cheesecakes
Overnight Baked Banana French Toast Casserole
Bananas Foster Cheesecake
Banana Pudding Ice Cream Cake
Banana Split Layer Cake
Caramel Banana Layer Cake

[adthrive-in-post-video-player video-id=”U0jMey4W” upload-date=”2020-03-03T16:41:48.000Z” name=”Banana Pudding Cheesecake” description=”This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!” player-type=”default” override-embed=”default”]

Read transcript

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A slice of Banana Pudding Cheesecake topped with whipped cream, vanilla wafers and sliced banana on a white plate next to a fork

Banana Pudding Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 2 hours 15 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!



  • 2 ¼ cups (302g) vanilla wafer crumbs
  • 5 tbsp (65g) sugar
  • 10 tbsp (140g) salted butter


  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3.4 oz instant banana cream pudding mix, dry
  • 1/4 cup (58g) sour cream
  • 3 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup mashed ripe bananas (23 bananas)


  • 1 ¼ cups (300ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1 tsp vanilla extract
  • 23 medium sized bananas
  • 11 vanilla wafer cookies, whole



  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.


  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined and smooth. Mixture will be sticky. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Add the mashed banana and vanilla extract and mix on low speed until well combined. Mixture will be a little lumpy
  6. Pour the cheesecake batter into the crust.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for 1 hour 30-45 minutes. The center should be set, but still jiggly.
  9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
  11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.


  1. When cooled and ready to serve, remove the cheesecake from the springform pan and place on a serving plate.
  2. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  3. Place a layer of sliced bananas on top of the cheesecake, then pipe a layer of whipped cream swirls on top.
  4. Finish off the cheesecake with a few more banana slices and vanilla wafers. The fresh banana slices are best when added just before serving.
  5. Cheesecake is best when stored well covered in the fridge for 3-4 days.


  • Serving Size: 1 Slice
  • Calories: 733
  • Sugar: 30.3 g
  • Sodium: 609.1 mg
  • Fat: 57.6 g
  • Carbohydrates: 46.1 g
  • Protein: 11.5 g
  • Cholesterol: 200.6 mg



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    1. Lindsay

      I don’t have the original version, but it wasn’t much different and I can tell you this version is better. 🙂 I added the sour cream and more crust. Feel free to leave out the sour cream and reduce the crust, if you’d like though.

  1. Marcie

    This might be a stupid question, but the parchment paper is it only on the bottom going to be making this for my son‘s birthday

  2. Lauren J

    I have made a few of your cheesecakes now, including this one, and they always turn out delicious! I’m making your Snickerdoodle Dulce De Leche cheesecake for Thanksgiving and I’m sure it will be a hit!

  3. Angelica

    Hi, I’ll be traveling via plane for thanksgiving and would like to make this ahead of time. Can I freeze this cheesecake for easier transporting? I can do the whipped cream on site but would prefer to do the cheesecake 3-4 days before and freeze.

  4. B

    Followed the recipe but it didn’t yield enough crust material to run up the sides of the pan, just the bottom. Wish I would’ve made more crust but hopefully it still is delicious when I eat it tomorrow

  5. Nancy

    I want to make this to take for Thanksgiving. However, I will need to make on Tuesday. Because of the bananas in the cheesecake will it discolor in two days? (I won’t put them on top til ready to serve.)

  6. Nicole

    Hi! I started making this, forgetting how long the bake time is. It’s a bit late, so I’ve stuck the crust and unbaked batter in the fridge. I plan to bake it tomorrow. Will this affect how it turns out? Should I let both batter and crust get to room temp first?
    It’s my first ever cheesecake btw! I’m pretty excited no matter how it turns out.

    1. Lindsay

      I’ve actually gotten this question before and tested it recently. It’s not ideal, but you can do it. I would let it sit on the counter for a few hours before baking. In my testing, the cheesecake didn’t rise quite as much and ended up a little more dense, but otherwise was fine.

  7. Juiiced Up N Caked Out

    Hello. I’ve made this recipe twice so far and I love it. How can I make this for a 6-inch size though?

  8. Princess

    Good Morning

    I have baked several of your desserts and love the journey in creating your recipes. I am going to try this cheesecake; looks delicious so my question is can I substitute the vanilla wafers for shortbread cookies. I normally use chessman cookies in my banana pudding. I would love to create this cheesecake for thanksgiving this year, I am looking forward to your input on my substitution.

  9. Anna

    The most important part of making this cheesecake? Let it sit overnight in the refrigerator. I made it on a Sunday afternoon, and in my eagerness, I ate a piece on Sunday evening. It was awful. The banana flavor was way too heavy, and nothing was enjoyable about it. However, I gave it another try the next morning-it was superb! And by Tuesday, it was out of this world. (It never made it to Wednesday.) Very good banana pudding flavor. Thank you for sharing!

  10. Sara D.

    I love this recipe and since I have found it about a month ago I have made it three times. I plan on making it again tonight and try to do it in cupcake form.

  11. Jennie

    I just took cheesecake from oven. Help. I followed exact tips ,on cheesecake pan prep , including slow,cooker bag and heavy duty foil. My cooker bag has water in bottom and bottom of springform pan is wet. What did I do incorrectly? I carefully added water to pan, getting none in cheesecake. I had water about 1/2 up side of cheesecake. thank you. I’m hoping it isn’t soggy.

    1. Lindsay

      The cheesecake should still be fine. It’s hard for me to say from a distance why it happened, perhaps there was a hole in the bag somewhere. I would just try to be real careful next time to make sure the top edge of the bag is up at the top of the side of the cheesecake pan and try again.

      1. Jennie

        Cheesecake was absolutely delicious. I served with whipped cream with a light drizzle of caramel. My daughter took a few pieces home with her…sending me a text today that exclaimed,
        “ this banana pudding cheesecake is evil_____meaning just how tempting it is. Although I did have water accumulate in bottom of cooking bag, the cheesecake did not get soggy! I am thinking that adding too much water to the roasting pan was culprit. Perhaps not quite 1/2 way up to the springform pan next time. Can’t wait to make this divine dessert for guests. Thank you.

  12. Nicole

    Great recipe. The very first time I made it, It turned out to be a culinary perfection! For the crust I used both graham crackers and vanilla wafers. Making it again today! Whole family loves it. I even think it tastes better than banana pudding itself… Thank you for the delicious & scrumptious recipe

  13. Colleen

    Is it possible to make this ahead of time and freeze it or will it effect the fresh banana ingredients. Thanks for your help.

    1. Lindsay

      I’d suggest making the cheesecake part and freezing that, then adding the toppings after thawing it out and before you serve it.

  14. Arielle

    I love this recipe but the last couple time I’ve made the cheesecake was a bit soft. Is there a way to cut this recipe down to a 6 inch or 4 inch? I know 3.4 oz =6.5 tbsp but as far as cutting an egg down to 1 or 2 I’m just confused on how to reduce this recipe.

    1. Arielle

      Or would you recommend me using the size guide recipe for 8oz cream cheese and then just add in banana and pudding powder? Or does that have too much sour cream in it still?

  15. Jessica

    My husband declared this to be “Fabulous”, and it was his favorite of 4 similar recipes I tried. The filling is great. The nilla wafer crust is so delicious; I prefer it to a vanilla sandwich cookie crust or graham cracker crust, and it’s so nice and thick. Highly recommended recipe!

  16. John potts iii

    This is john potts again, just curious could I use a larger springform pan to put the 9inch springform pan into for the water bath?
    Please let me know, I going to do this recipe when you respond

    Thank you

  17. John potts iii

    Where can I find a pan for the water bath for this recipe and what is the pan called ( the pan that you put the 9 inch springform into)? Or could I use a sheet pan for the water bath?

  18. Danah M Arnold

    I will bd making this for Thanksgiving. My grandson asked me to make it for him. I know you can put Lemon juice on fruit to keep it from turning brown, but I don’t want the sour lemon taste on my bananas. So I’m going to use Spirit it also keeps fruits from turning. The lemon in it works great. So I’m going to give this a try! I’ll keep you posted on how it done.

      1. John potts iii

        When using a9x13 pan, do you need a water bath?
        Or do you bake it on a lower temperature and let it sit in the oven with the door open and turn off?

    1. Lindsay

      The bananas in the cheesecake won’t brown once baked. The ones on top will. I would suggest adding those shortly before serving.

  19. Bridgette Lasswell

    This was my first time making cheesecake and I am a very beginner baker and it came out perfect! It was a huge success and everyone loved it!! I’m so proud of myself. Thank you for making this so easy to follow!

  20. Christine

    With just my hubby and myself at home, I usually make smaller versions of desserts, using instant pot sized pans.
    This recipe came out perfect! I halved everything that I could measure. The eggs equal 1 whole egg and 2 tbsp removed from a second large egg (beaten). The pudding I just took about 1/2 the bag (didn’t measure). The bananas-1 mashed up for in the batter and 1-1/2 for the top. Cook times- 8 minutes for the crust, 50-60 minutes for the cheesecake. I followed the recipe as written (other than halving it) and it came out perfect.

  21. John Wilson

    I forgot to mention, I have these cloth strips made by Wilton that you soak in water and put around your cake pans so they cook evenly and dont dome on top. these work great for cakes so I tried them on the spring form pan in place of a water bath, and they worked perfectly. No cracks, creamy smooth cheese cake, and you dont risk leaking from the water bath.

  22. John Wilson

    I make cheese cakes of all kind all the time. probably once a week. I just made this recipe last week and everyone that had some raved and said its the best cheese cake Ive ever made. Thanks for a great recipe!
    P.S: does this recipe double well?

    1. Lindsay

      I’m so glad it’s been a hit! I have never tried to double it, but I wouldn’t think that would be a problem.

      1. Margaret

        If we’re making mini cheesecakes do we still need a water bath or just in the muffin tin would be fine ?

  23. Kelsey Carrico

    Omg, I dropped my first batch but attempting again! What a gorgeous cheese cake! Thanks for this recipe!

  24. Vanessa Silva

    I put the TBS of butter In The crust, but it seemed to be to much. It ran out of the pan. Is it supposed to be melted butter, correct? Recipe doesn’t state melted or not.

    1. Lindsay

      Yes, it should be melted butter. I don’t usually have issues with it leaking out of the pan, but it’s possible. It shouldn’t affect the overall cheesecake though.

  25. Brittney R Mitchell-Winborne

    How much more of the ingredients do i need to add to a 10 inch pan so that the cheesecake is not flat?

  26. Tee Duplessis

    I made this with a few variations on the crust and filling. I have had 2 people ask me to make this for them for another occasion.

  27. Andrea

    I don’t have Any banana pudding on hand. Would it be possible to use vanilla pudding and use a banana extract instead of vanilla extract?

  28. Lori

    We made this for my brother birthday in which he is a huge cheesecake fan, it was a big hit with him, he loved it, will make it again. Thank you for sharing this recipe.

  29. Angel

    This came out really good! I loved the consistency. Just a few things I would change next time: Crush the wafers for the crust all the way down, I still had some bigger pieces & maybe as some brown sugar to the crust. Use all Vanilla instant pudding, maybe swap in 1 tablespoon of the banana cream pudding. Just a personal taste thing, I don’t care for the after taste of the banana cream instant pudding. I would mush the banana down more, I had some small lumps but some pieces were still too big. Lastly, I had to bake for an additional 30 mins to get it to look like the video. 

  30. darlene

    thank you I will try with the cooked pudding and will comment on it after it is baked Thanks again for replying Darlene

  31. Andrea Charles

    All season fruit banana gets a major makeover!! Lindsay, your recipe is superb, and the detailed description has made my job easier. My kids would love anything with bananas. I am going to try the recipe today itself. Thank you once again for the wonderful recipe Lindsay!!

  32. darlene bourne

    hi want to try your reciepe But we cannot find instant pudding in banana flavor can WE use the one you have to cook And use it as the recipe call for thankyou

  33. Chandana Hathi

    It looks amazing .. I have yet to make it. Just fyi .. the video calls for crushed Graham Crackers for the crust whereas the recipe calls for crushed Vanilla wafers.. I guess both can be interchanged – correct?

    1. Chandana Hathi

      Also could you please update the ingredient list to “Instant” Banana pudding mix? There are so many varieties available, it can get confusing easily,

    2. Lindsay

      You could use them interchangeably, but I really prefer the vanilla wafers for this particular cheesecake. It was an error in the video and it has been corrected. Thanks!

  34. Suzanne Maturin

    I just came across this recipe a few months ago and had to make it. What an amazing recipe. My whole family could not get enough of it! Thank you!!!

  35. Kimberly Badejo

    This looks delicious! A couple of questions from a novice… when you say chill, does that mean room temp, or go ahead and place in the fridge? Also, is the a way to convert using a pie pan? Thanks in advance!

    1. Lindsay

      Yes, refrigerate. I’ve updated the instructions there to make things more clear. And as for a pie pan, I haven’t ever baked a cheesecake in a pie pan. If you try it, you’ll want it to be a fairly deep pan, since the cheesecake is relatively thick.

  36. Savannah

    So, I made this today and my husband and I are OBSESSED. Omg this thing is truly a slice of heaven! I’m a banana freak and I love a good cheesecake, so this is basically my new favorite thing. Once it was a bit cool, I spread on a thin layer of caramel topping. I put some fresh whipped cream, bananas, Nilla wafers, and a caramel topping drizzle on top. It’s pretty and tastes even better.

  37. Agnes

    I made this for a family dinner tonight, and everyone enjoyed it. My foil wasn’t wide enough (even after applying a few layers), so a bit of water got in and the cheesecake got a bit of a soggy bottom, but it still went down well. Thanks for the great recipe ????

      1. Agnes

        I make this cheesecake regularly. I have one in the oven right now and am trying the slow cooker bag trick. I’m in Australia so the last time I went to the USA I bought LOTS of banana pudding and even though they’re past their best before date, the cheesecake still tastes great. I can’t afford to run out of instant banana pudding, as I can’t do without this cheesecake!!!

      1. CAMEKA

        I know this is a really old post , however I came across this recipe and decided to give it a try!! It is Good GOod GOOD!! 🥳☺

      1. Brooke Wray

        Hi I’m in the process of making this recipe now and was wondering if I just put the pudding powder the way it is in the mixture bowl or do I need to mix the pudding before hand and then add it to the cream cheese mixture? Does that make sense? Lol

  38. Ccat g

    What kind of whipped cream should I use I have to take it to a party and am not sure I don’t want it to get running all over the. Any suggestions are a ppreciated 🙂

  39. Vicky Farr

    I put a large pan of water on the bottom shelf of the oven to provide the moisture needed to bake a cheesecake.

  40. christine discenna

    I want to try the banana cheesecake for fathers day. It Looks delist
    Can you give me the cooling instructions..i think I missed something
    Thank you
    Christine discenna


      The cooling instructions begin with #7 for the filling. There are a few cooling steps before chilling it. Enjoy!

  41. Sharanda

    I made this, and it’s very yummy! Thanks so much for sharing. I found the recipe on Pinterest. I’m curious, though: what kind of whipped cream did you use? (I used the “can kind” and boy does that stuff melt fast!)


      I’m so glad you enjoyed it! I usually use either Cool Whip or a homemade version in which I’ll use 1 cup of heavy whipping cream and about 1/2 a cup of powdered sugar.

  42. Neukundengewinnung Berlin

    Hey! I’m at work surfing around your blog from my new iphone 3gs!
    Just wanted to say I love reading through your blog and look forward
    to all your posts! Keep up the superb work!

  43. Marian

    The recipe looks scrumptious! As a good southern girl, I grew up loving banana pudding & I also love cheesecake. Can’t wait to taste the combo. But I really love the cake stand with the slits for ribbons so you can change it to match. I’m sure I’ve seen the stand before, but your beautiful cream colored ribbon with the simple bow, looks so elegant, I just thought wow!


      If you like banana pudding and cheesecake, you’ll love this! The cake stand is from Home Goods. I bought it awhile ago, but I see similar ones pretty regularly.

  44. Angie H.

    OMG!!! This is AMAZING!!! This is the first time I have ever made a baked cheesecake (I even had to order the spring form pans) and it was SO easy and turned out REALLY, REALLY good. I’m going to have to hold back from eating too much of this! LOL Everyone was in love with this! Thanks for the great recipe.

  45. Claire

    Holy moly this was so good! The recipe turned out wonderful- my first time venturing into the cheesecake world and I was worried the center would didnt! and it was SO GOOD (I think I already said that but needs to be said again). Thanks for sharing this recipe! I am making it for mother’s day and I have full confidence it will be a crowd pleaser!


      Awesome!! Thanks for letting me know how much you liked it, Claire! I love to hear that! 🙂


      Hmm, like pudding make from scratch? I don’t think so. That’d take some work. Part of the reason this recipe works is that the pudding mix is used in it’s dry form, so you get the banana pudding flavor, but not all the liquid (for lack of a better way to describe it) from the pudding. You should definitely give this one a try though. With the real bananas in it, it doesn’t taste artificial.

  46. Lauren A.

    Oh my goodness, this looks absolutely DIVINE! Perfect flavors for the start of Spring, I will definitely be making it very soon. PS. I love the Bachelor reference, I can’t wait for Andi’s season to start!


      Thank you – I hope you like it! I’m so glad you like my Bachelor reference 🙂 I can’t wait to see Andi – love her!

  47. Nancy @ gottagetbaked

    I love banana pudding so I know that I’d love this cheesecake. I think it’s absolutely stunning! It’s got the perfect texture (so rich and dense and creamy) and you decorated it beautifully. I definitely need to try this!

  48. Rachel @ Bakerita

    This looks like a good old slice of heaven! The Nilla wafers really tie it all together 🙂 yum! Pinned!

  49. Erin @ The Spiffy Cookie

    Oh wow my former boss was obsessed with banana pudding pie. I bet he’d love this cheesecake too!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29