Banana Pudding
The quintessential Southern dessert: layers of vanilla wafers, fresh banana slices, and creamy vanilla pudding topped with billowy whipped cream. Plan ahead: chill at least 4 hours for the wafers to soften perfectly.
Ingredients
- 4 ripe bananas, sliced
- 11 oz vanilla wafers (such as Nilla)
- 2 boxes instant vanilla pudding mix
- 3 cups whole milk, cold
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
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1
In a large bowl, beat 8 oz softened cream cheese until smooth. Add 14 oz sweetened condensed milk and 1 tsp vanilla extract, and beat until combined.
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2
In a separate bowl, whisk 2 boxes instant vanilla pudding mix with 3 cups cold whole milk for 2 minutes until thickened. Fold the pudding into the cream cheese mixture until smooth.
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3
In a chilled bowl, whip 2 cups cold heavy whipping cream with 1/4 cup powdered sugar to stiff peaks. Fold two-thirds of the whipped cream into the pudding mixture, reserving the rest for topping.
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4
In a 9x13-inch dish (or trifle bowl), layer: a single layer of 11 oz vanilla wafers (such as Nilla), then 4 sliced ripe bananas, then half the pudding mixture. Repeat layers, ending with pudding.
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5
Spread or pipe the reserved whipped cream over the top. Garnish with a few crushed wafers and banana slices.
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6
Cover and refrigerate at least 4 hours, or overnight, before serving.