Banana Pudding

Name: Banana Pudding
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Southern American
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

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.

25 minEasyServes 8600 cal/serving

Southern AmericanDessertNo-CookVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
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.
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.
5

Spread or pipe the reserved whipped cream over the top. Garnish with a few crushed wafers and banana slices.
6

Cover and refrigerate at least 4 hours, or overnight, before serving.

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Questions

Why fold instead of stir in Banana Pudding?

Step 3 reads: "Fold two-thirds of the whipped cream into the pudding mixture, reserving the rest for topping." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Is there a substitute for sweetened condensed milk in Banana Pudding?

The entry for Banana Pudding calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I make Banana Pudding dairy-free?

Yes. The dairy in Banana Pudding is 3 cups whole milk, cold, 8 oz cream cheese, softened, 14 oz sweetened condensed milk, 2 cups heavy whipping cream, cold. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the sweetened condensed milk for a plant-based version of the same product; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Banana Pudding vegan?

No, though it is vegetarian. What keeps it from vegan is 3 cups whole milk, cold, 8 oz cream cheese, softened, 14 oz sweetened condensed milk and 2 cups heavy whipping cream, cold. For fully plant-based entries, see the vegan dessert collection.

Can I make Banana Pudding ahead?

Yes, it takes well to being made ahead. Keep Banana Pudding covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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