Banana Pudding

EQUIPMENT

  • Hand mixer
  • 9×13 Casserole dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • Knife
  • Rubber spatula
  • Cutting board

INGREDIENTS  

  • 11 oz box Vanilla Wafers
  • 4 to 6 bananas, sliced
  • 2 cups milk
  • 1 (5 oz) box Instant French Vanilla pudding
  • 1 (8 oz) package cream cheese, at room temp
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) container frozen whipped topping thawed, or equal amount sweetened whipped cream

INSTRUCTIONS 

  1. To the bottom of the 9×13 dish, cover evenly with half of the vanilla wafers. Add the bananas, sliced into 1/4 to 1/2 inch thickness, to the top of the wafers. 
  2. In the medium bowl, use a hand mixer to combine the milk and pudding mix.
  3. In a large bowl, using the hand mixer combine the cream cheese and condensed milk together until smooth. Once smooth use a rubber spatula to fold in the whipped topping. 
  4. Fold the pudding into the cheese mixture until well incorporated. 
  5. Pour the mixture over the cookies and bananas, covering with the remaining cookies.
  6. Refrigerate until ready to serve, at least 1 hour.

NOTES

Helpful tips 

Want to make this a little more tropical? Add diced pineapple to the bottom with the bananas and top with shredded coconut and maraschino cherries. 

Turn this into an icebox cake by freezing for 4 hours up to overnight. 

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