This particular banana pudding recipe is unbelievable delicious and has quickly become my new favorite! It’s layers upon layers of sweet Nilla wafers, banana pudding, and whipped cream—summertime dessert at its finest. Plus, it take just minutes to put together and uses some semi-homemade techniques that mean you’ll enjoy more time eating this tasty treat instead of making it. (And who doesn’t like that?)

It’s a great make ahead dessert for parties and potlucks because it needs to chill in the fridge before serving. Make it the night before you need to serve it, and it’ll be perfect the next day. Everyone will love it!

 

Ingredients:

1 8 ounce package Philadelphia Cream Cheese, room temperature

1 box Nilla wafers cookies

1 box (3.4 ounce) Jello Banana Cream Pudding Mix

1 box (3.4 ounce) Jello French Vanilla Pudding Mix

2 cups whipped cream topping (like Cool Whip or make your own)

1 can sweetened condensed milk

1 1/2 cups whole milk

1 1/2 cups heavy cream

3 bananas, sliced

1 teaspoon vanilla

 

Directions:

Add cream cheese to a mixer and beat on medium speed until light and fluffy, about 2 minutes.

Add milks, cream, and puddings, beat over low speed for about 2 minutes, add vanilla, mix well.

Fold in 1 cup of whipped cream toppings into pudding.

To assemble pudding, scoop about 1 cup of pudding into bottom of a casserole dish, top with Nilla wafers, top with bananas, top with more Nilla wafers.

Pour pudding over Nilla wafers and end with remaining Nilla wafers on top.

Cover and refrigerate for about 4 hours or overnight.

Serve with more whipped cream topping and enjoy!

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: For a chocolate twist try a box of chocolate instant pudding mix instead of French vanilla.

Photo and recipe courtesy of Creole Contessa.