Description
A creamy and delicious banana pudding made with cream cheese, sweetened condensed milk, instant vanilla pudding, and layers of Nilla wafers and fresh bananas, topped with whipped topping for a perfect dessert.
Ingredients
Scale
Main Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk
- 5 ounce package INSTANT vanilla pudding mix
- 3 cups milk (2% or higher)
- 2 teaspoons vanilla extract
- 8 ounce tub whipped topping (COOL WHIP), thawed (divided use)
- 11 ounce box Nilla wafers (divided use)
- 5-7 bananas, peeled and sliced (divided use)
Instructions
- Beat Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy, ensuring there are no lumps.
- Add Pudding Ingredients: Add the sweetened condensed milk, instant vanilla pudding mix, milk, and vanilla extract to the bowl. Mix everything together until well combined and smooth.
- Incorporate Whipped Topping: Gently stir in half of the whipped topping to the pudding mixture, folding it until fully incorporated.
- Layer Ingredients: In a trifle dish, large bowl, or 9×13-inch baking dish, place one-third of the Nilla wafers in a single layer on the bottom.
- Add Banana Layer: Arrange a single layer of the sliced bananas evenly over the wafers.
- Pour Pudding: Pour one-third of the pudding mixture over the bananas to cover them completely.
- Repeat Layers: Repeat the layering process two more times with the remaining wafers, bananas, and pudding mixture.
- Top with Whipped Topping: Spread the remaining whipped topping evenly over the top layer of pudding for a creamy finish.
- Chill: Cover the dish with plastic wrap and refrigerate for at least one to two hours to allow the pudding to thicken and the wafers to soften.
- Serve: After chilling, serve the banana pudding cold for the best flavor and texture.
Notes
- Use INSTANT pudding mix only, not Cook and Serve, to ensure proper setting.
- Make sure to use sweetened condensed milk, not evaporated milk, for sweetness and texture.
- You can substitute banana cream pudding flavor for the vanilla pudding or use banana extract instead of vanilla extract.
- The cream cheese must be at room temperature to avoid lumps and ensure a smooth mixture.
- Banana quantity can vary based on size and preference; 5-7 bananas is recommended for a good banana-to-pudding ratio.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
