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.
Next, combine the pudding mix with milk. I could not find a 5 oz box of instant French Vanilla pudding so I used 1 1/2 of the smaller boxes that I could find. I combined that with the milk and mixed with a whisk.
Let your cream cheese soften at room temperature for about 30 minutes and then combine the cream cheese with the sweetened condensed milk using an electric mixer. Mix until they are combined thoroughly.
Fold in a thawed container of Cool Whip. I use the Fat Free Cool Whip. It doesn’t help on calories, but I find the texture and taste to be better.
Fold the pudding mixture in to the Cool Whip and cream cheese mixture until they are combined well. Then spoon the mixture over top of the bananas. Spread so it is even. Top with a layer of Nilla wafers. I like to let mine set up in the refrigerator for about an hour prior to serving
Growing up, I didn’t have the opportunity to have banana pudding often, but now that I found this recipe, it is one of my favorite desserts to make for the family. Since we are a small family, I usually have enough to share with the neighbors as well and it always gets a 2 thumbs up!
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.