Banana Pudding

Classic Southern-style banana pudding with layers of vanilla wafers, fresh bananas, and a creamy pudding filling—finished with soft whipped cream and a long chill for perfect set.

Amanda

Prep Time 20

Chill Time 3

Total Time 3 20

Serving Size servings

Equipment

Mixing bowls
Whisk
Electric mixer (optional)
Measuring cups and spoons
Spatula
9x13-inch baking dish or trifle bowl
Plastic wrap

Ingredients

1 box instant vanilla pudding mix 3.4 oz (96 g)
2 cups cold milk
14 oz sweetened condensed milk
8 oz cream cheese softened
1 tsp vanilla extract
1 cup heavy cream whipped to soft peaks (or 2 cups whipped topping)
45 vanilla wafers plus extra for topping
4 medium bananas ripe but firm, sliced
1 tbsp lemon juice to toss with bananas (optional)
1 pinch fine salt to balance sweetness

Instructions

In a bowl, whisk pudding mix with cold milk for 2 minutes until thickened. Chill while you make the filling.
In a separate bowl, beat softened cream cheese with sweetened condensed milk, vanilla, and a pinch of salt until smooth.
Fold the prepared pudding into the cream cheese mixture until combined. Gently fold in the whipped cream.
Layer wafers in a 9x13-inch dish, top with banana slices (tossed with lemon juice if using), then spread half the pudding. Repeat layers and finish with pudding.
Cover with plastic wrap (pressing onto the surface). Chill 3 hours or up to overnight to set. Garnish with extra wafers before serving.

Notes

For a lighter version, use Greek yogurt in place of some cream cheese. To keep bananas from browning, slice just before layering and toss with a little lemon juice. Make up to 24 hours ahead—the wafers soften into a cake-like texture.

Nutrition