Description
This classic Southern-style dessert is especially popular at family gatherings, Sunday dinners, holidays, potlucks, cookouts, and celebrations. It’s easy enough for a weeknight treat but special enough to earn a place on a holiday dessert table.
Ingredients
For the Pudding
- 1 package instant vanilla pudding mix, 5.1 ounces
- 3 cups cold whole milk
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
For the Layers
- 5–6 ripe but firm bananas
- 1–2 packages vanilla wafer cookies, approximately 11 ounces each
- Additional whipped cream, optional
- Extra vanilla wafers for garnish
Instructions
Pour the cold milk into a large mixing bowl.
Add the instant vanilla pudding mix.
Whisk vigorously for approximately 2 minutes, or until the mixture begins to thicken.
Allow it to sit for several minutes while you prepare the remaining ingredients.
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk gradually and continue beating until completely incorporated.
Add the vanilla extract.
The mixture should be smooth without visible lumps of cream cheese.
Add the prepared vanilla pudding to the cream cheese mixture.
Beat gently until everything is smooth and well combined.
The resulting mixture should be thick, creamy, and silky.
Pour the heavy whipping cream into a clean bowl.
Add the powdered sugar.
Beat until stiff peaks form.
Be careful not to overbeat the cream, or it can become grainy.
Gently fold the whipped cream into the pudding mixture.
Use a spatula and fold rather than aggressively stirring.
This keeps the mixture light and fluffy.
Peel the bananas and slice them into approximately ¼-inch rounds.
Choose bananas that are ripe and sweet but still firm.
Avoid bananas that are extremely soft because they can become mushy in the pudding.
Place a layer of vanilla wafers across the bottom of a large 9×13-inch baking dish or trifle bowl.
Try to cover most of the surface.
A few small gaps are perfectly fine.
Arrange a layer of sliced bananas over the vanilla wafers.
Spread them evenly so every serving will contain banana.
Spoon approximately half of the creamy pudding mixture over the bananas.
Spread it gently with a spatula.
Make sure the pudding reaches the edges of the dish.
Repeat the layers:
Vanilla wafers → bananas → pudding
Continue until all of the ingredients have been used.
Finish with a generous layer of pudding.
Top the pudding with additional whipped cream.
Arrange several vanilla wafers around the top.
You can also crumble a few wafers over the surface for extra texture.
For a beautiful presentation, arrange whole wafers around the edges of the dish.
Cover the banana pudding tightly with plastic wrap.
Refrigerate for at least 4 hours.
For the best flavor and texture, chilling overnight is even better.
The vanilla wafers will soften slightly while still retaining enough texture to make the dessert interesting.
Notes
One of the biggest secrets to great banana pudding is patience.
It can be tempting to serve it immediately, but chilling allows the flavors and textures to develop.
The vanilla wafers absorb some of the creamy pudding and become soft without completely falling apart.
For the best appearance, however, don’t slice all of the bananas hours before assembling. Bananas naturally darken when exposed to air.
Layering them directly into the pudding helps reduce browning.
- Prep Time: 25 minutes
- Chill Time: 4 hours
Nutrition
- Calories: 385
- Sugar: 34g
- Fat: 18g
- Carbohydrates: 52g
- Protein: 6g