Description
Creamy vanilla pudding layered with sweet bananas and crunchy vanilla wafers, topped with whipped cream. A comforting and easy dessert!
Ingredients
Scale
- 6–8 ripe bananas, sliced
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3 cups cold milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 box (12 ounces) vanilla wafers
- Optional: A sprinkle of ground nutmeg or cinnamon for garnish
Instructions
- In a large bowl, combine the sweetened condensed milk and softened cream cheese. Beat with an electric mixer until completely smooth (2-3 minutes on medium speed). Scrape down the sides of the bowl as needed.
- Gradually add the cold milk to the cream cheese mixture, beating on low speed until well combined.
- Sprinkle the instant vanilla pudding mix over the milk mixture. Beat on low speed for about 2 minutes, or until the pudding mix is fully incorporated and the mixture starts to thicken slightly.
- Gently fold in the thawed whipped topping until just combined. Be careful not to deflate the whipped topping.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably longer (up to 4 hours).
- Choose your serving dish (trifle bowl, 9×13 inch baking dish, or individual cups).
- Arrange a layer of vanilla wafers on the bottom of your dish.
- Arrange a layer of sliced bananas over the vanilla wafers.
- Spread a layer of the prepared pudding mixture over the bananas.
- Repeat the layers of vanilla wafers, bananas, and pudding mixture until you’ve used up all the ingredients.
- Spread the remaining whipped topping evenly over the top of the pudding.
- Sprinkle the top of the pudding with a little bit of ground nutmeg or cinnamon.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, remove the pudding from the refrigerator and let it sit at room temperature for about 10-15 minutes. Serve chilled.
Notes
- Use ripe but not overly ripe bananas.
- Make sure cream cheese is fully softened to avoid lumps.
- Don’t overbeat the pudding mixture.
- Chill for at least 4 hours, or preferably overnight, for best flavor and texture.
- Optional variations: Add a layer of caramel, use different pudding flavors, add nuts, make it boozy, use homemade whipped cream, add chocolate, or lemon zest.
- Store leftover banana pudding in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes