I absolutely love this recipe for amazing banana pudding. It comes together quickly and the taste is wonderful and rich This is one of those dishes that is best eaten the same day as you prepare it and will do well for an additional day before the bananas get to where they are too mushy to enjoy. I adapted this recipe from Paula Deen’s Not Yo’ Mama’s Banana Pudding, which you can find here! Instead of using Pepperidge Farm cookies, I used the classic Nilla Wafers to make the crust and topping.
First thing we are going to do is take a 13 x 9 pan and layer the Nilla wafers along the bottom. Then slice your bananas on top of the cookies. I used 4 large bananas and I don’t use overly ripe ones because I find they get mushy quicker than if you use some that are just ripened.
Amazing Banana Pudding
1 box of Nilla Wafers
6 Bananas, sliced
2 cups Milk
1 5oz box of instant French Vanilla pudding. (I used 1 1/2 of the smaller size boxes)
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1 12 oz container of Cool Whip, thawed
1. Line the bottom of a 13 x 9 casserole dish with Nilla Wafers.
2. Slice your bananas and layer on top of the Nilla Wafers.
3. Combine the pudding mix with the milk and whisk thoroughly.
4. With a mixer, mix the cream cheese and sweetened condensed milk until well blended.
5. Fold in the Cool Whip until combined.
6. Fold the pudding mixture in to the Cool Whip and Cream Cheese mixture.
7. Spoon over top of the bananas and even out.
8. Top with another layer of Nilla Wafers. Refrigerate for an hour prior to serving.