A classic dessert recipe, this Banana Cream Pudding is rich and creamy, with loads of flavor throughout. Layered with cookie wafers, bananas and banana pudding, this dessert is easy to make as well. It's a win-win!
The classic summertime dessert recipe Banana Cream Pudding is a staple at many picnics, potlucks or BBQ's. After all, the flavors of banana and Nilla wafers can't be beat. Also, it is an easy, easy recipe to make ahead of time for those busy, but want to bring something, days.
Puddings and creamy dishes are always a favorite like this Caramel Brownie Lasagna. The combination of the different ingredients add such depth to a recipe. The bananas, pudding and cream cheese compliment each other so well!
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Ingredients
- Nilla Wafers - I used store brand
- Cool Whip - I recommend using the Cool Whip brand
- Cream Cheese - ONLY use Philadelphia Cream Cheese brand
- Instant Banana Cream Pudding - use the 3.4 oz
- Bananas - I used 6 large bananas
- Sweetened Condensed Milk - any brand will work
Should the bananas be ripe?
As you can see from the picture above, the bananas I used were starting to ripen. It is personal preference. If you use bananas that are a little under ripe (the peels are slightly green) the bananas will not turn brown as fast.
I used what I had and of course a more ripe banana has a little more flavor. Slice the bananas up into thin bite sized pieces.
Mixing up the pudding
Instead of regular milk you would typically add to a pudding mix, the cream cheese and sweetened condensed milk will be mixed together. Then the dry pudding mix will be added to the mixture.
First, blend softened cream cheese in a mixing bowl using a stand mixer or hand mixer. Then, drizzle in the sweetened condensed milk and mix well.
Add in the dry pudding mix and let stand. Take note the mixture will be thicker. The whipped cream will be folded into the pudding mixture. It will add fluff and texture to the pudding mixture.
Layering the Banana Cream Pudding
The banana pudding dessert will be layered a lot like a lasagna. First the wafers, then bananas, then pudding, then repeat.
Options
- Cinnamon would be a great addition to this dessert. Add in 1-2 teaspoon cinnamon with the pudding mixture.
- Top the sliced piece with additional whipped cream.
- Sprinkle the top with crushed pieces of wafers for decorations.
Setting up/refrigeration
The pudding will need to set up for up at least 4 hours, overnight is preferred. It will help the wafers to soften and the flavors to blend. Wrap the pudding and place it in the fridge to set up.
After serving, the banana pudding will need to be kept cool. Be sure to return to the fridge after serving. This recipe will last 3 days in the refrigerator. Take note, though, that the bananas may turn brown.
📖 Recipe
Banana Cream Pudding
Print PinEquipment
- 1 stand mixer or hand mixer
Ingredients
- 11 oz Nilla Wafers or store brand
- 8 oz cream cheese Philadelphia preferred, softened
- 3.5 oz instant banana cream pudding
- 16 oz Cool Whip divided
- 6 bananas large, sliced
- 14 oz sweetened condensed milk
Instructions
- Blend softened cream cheese in a stand mixer or with a hand mixer.
- While mixing, slowly pour in sweetened condensed milk and blend until completely incorporated.
- Add in dry pudding mix and stir with a spoon.
- Set aside.
- Layer wafers in a single layer in the bottom of an ungreased 9x13 baking dish.
- Add a layer of bananas (⅓ of the bananas you cut).
- Add 8 oz (half of the 16 oz) Cool Whip to the pudding mix and fold it in.
- Carefully spread ½ on top of wafers and bananas.
- Repeat layers.
- Wrap with foil and chill in refrigerator for at least 4 hours (8 hours is best).
- Serve.
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