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Banana Pudding

Banana Pudding

Banana pudding is a creamy, comforting Southern dessert made with layers of vanilla pudding, sliced bananas, and Nilla wafers, all topped with fluffy whipped cream. It’s a no-bake classic that’s perfect for gatherings or anytime you’re craving something sweet and nostalgic.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 8 oz block cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • 1 5 oz box INSTANT vanilla pudding mix (not cook-and-serve)
  • 3 cups milk 2% or whole preferred
  • 2 teaspoons vanilla extract
  • 1 8 oz tub whipped topping (COOL WHIP), thawed, divided use
  • 1 11 oz box Nilla wafers, divided use
  • 5 –7 bananas peeled and sliced, divided use

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 9×13-inch baking dish (or trifle bowl)
  • Plastic wrap (for chilling)

Method
 

Whip the cream cheese & condensed milk:
  1. In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and beat until combined and creamy.
Mix the pudding:
  1. In a separate bowl, whisk the pudding mix and cold milk for about 2 minutes until slightly thickened.
Combine the two mixtures:
  1. Add the pudding into the cream cheese mixture. Stir in the vanilla extract. Mix until fully blended.
Fold in whipped topping:
  1. Gently fold in half of the whipped topping until light and fluffy. Don’t overmix.
Layer it up:
  1. In a 9×13-inch dish, add a layer of Nilla wafers, followed by sliced bananas, then a layer of pudding. Repeat the layers once more. Top with the remaining whipped topping.
Chill:
  1. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.
Serve cold:
  1. Top with crushed wafers or a few banana slices just before serving for a pretty finish.