Description
A creamy, layered banana pudding dessert featuring smooth cream cheese, instant vanilla pudding, sliced bananas, and crunchy Nilla wafers, finished with whipped topping for a perfect blend of textures and flavors.
Ingredients
Scale
Pudding Mixture
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk
- 5 ounce package INSTANT vanilla pudding mix
- 3 cups milk (2% or higher)
- 2 teaspoons vanilla extract
- 4 ounces whipped topping (COOL WHIP), thawed
Assembly
- 11 ounce box Nilla wafers
- 5-7 bananas, peeled and sliced
- 4 ounces whipped topping (COOL WHIP), thawed (for topping)
Instructions
- Beat cream cheese: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until smooth and fluffy, ensuring no lumps remain.
- Add pudding ingredients: Add sweetened condensed milk, instant vanilla pudding mix, milk, and vanilla extract to the bowl. Mix well until all ingredients are fully combined and the mixture is smooth.
- Incorporate whipped topping: Gently fold in half of the whipped topping (about 4 ounces) into the pudding mixture until evenly blended.
- Layer Nilla wafers: Place one-third of the Nilla wafers to form an even layer at the bottom of a trifle dish, large bowl, or 9×13-inch baking dish.
- Layer bananas: Arrange a single layer of the sliced bananas evenly over the wafers.
- Pour pudding mixture: Pour one-third of the pudding mixture over the bananas, making sure to cover them completely.
- Repeat layering: Repeat the layering process two more times with wafers, bananas, and pudding mixture, ending with the pudding layer.
- Add whipped topping: Spread the remaining whipped topping evenly over the final pudding layer to create a smooth top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the pudding to thicken and the wafers to soften.
Notes
- Use INSTANT pudding mix only; do not use Cook and Serve pudding, as it will not set properly.
- Use sweetened condensed milk, not evaporated milk, to ensure sweetness and proper texture.
- You may substitute banana cream pudding flavor for the vanilla pudding, or use banana extract instead of vanilla extract for enhanced banana flavor.
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Adjust the number of bananas between 5 to 7 depending on their size and how much fresh banana you prefer in your pudding.
- Letting the dessert chill for at least 2 hours is important for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
