Description
This Easy Banana Pudding is a classic Southern dessert featuring creamy layers of sweetened cream cheese and vanilla pudding, ripe bananas, and crunchy vanilla wafers. The pudding is lightened with Cool Whip and chilled to meld the flavors and soften the cookies into a cake-like texture, making it a perfect make-ahead treat for gatherings and family dinners.
Ingredients
Scale
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (5-ounce) package instant vanilla pudding mix
- 3 cups cold milk
- 1 (8-ounce) container Cool Whip, divided
Assembly
- 1 box vanilla wafers (about 60 cookies) or butter cookies
- 4-5 ripe bananas, sliced
- Crushed vanilla wafers, for topping
- Additional banana slices, for garnish
Instructions
- Prepare cream cheese mixture: Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Add the sweetened condensed milk and continue to beat until well combined, creating a rich base for the pudding.
- Make pudding mixture: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Allow it to sit for a few minutes to thicken. Gradually fold the pudding mixture into the cream cheese mixture until fully combined, then fold in half of the Cool Whip for a light, airy texture.
- Layer cookies and bananas: Place a layer of vanilla wafers on the bottom of a trifle dish, clear bowl, or 9×13-inch pan. Add a layer of banana slices on top of the cookies, then spread a generous layer of the pudding mixture over the bananas.
- Build layers: Continue layering wafers, bananas, and pudding mixture until all ingredients are used, finishing with a final layer of pudding mixture on top.
- Top and chill: Spread the remaining Cool Whip evenly over the top layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the wafers to soften to a cake-like texture.
- Garnish and serve: Before serving, sprinkle crushed vanilla wafers and additional banana slices on top for decoration and extra crunch, if desired.
Notes
- Use ripe but firm bananas to prevent browning during chilling.
- For best texture, prepare the pudding at least 4 hours ahead or overnight.
- You can substitute whipped cream for Cool Whip if preferred.
- Make sure cream cheese is fully softened to avoid lumps in the mixture.
- Store leftover pudding tightly covered in the refrigerator for up to 3 days.
