Banana Pudding
This is the BEST Banana Pudding recipe and bonus: it's made in 20 minutes! Crunchy cookies (vanilla wafers or Chessmen cookies) are layered with fresh banana slices and creamy pudding.
Servings: 16 people
Calories: 329kcal
Ingredients
- 2 (3.4 oz) packages instant banana cream pudding mix made according to package directions (I used 2% milk)
- 1 (8 oz) package cream cheese softened to room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 (8 oz) container frozen cool whip thawed in the fridge according to package directions
- 1 (11 oz) package vanilla wafers you can also use 2-3 (7.25oz) packages of Chessmen Butter Cookies
- 4-6 bananas cut into 1/4 inch thick slices
- Whipped cream optional for topping
Instructions
- Make pudding according to package directions. Set aside for 5 minutes to thicken.
- Place cream cheese, sweetened condensed milk, and vanilla extract into a large bowl.
- Use a hand mixer to beat together until well combined.
- Beat in the thickened pudding.
- Use a rubber spatula to fold in the cool whip.
- Line a 9 x13 baking dish with one layer of vanilla wafers.
- Top each wafer with a banana slice.
- Spread half of the pudding mixture on top of the bananas.
- Repeat the layers (wafers, bananas, pudding).
- Cover and refrigerate for at least 6 hours or overnight.
- Crush the remaining vanilla wafers and sprinkle over the top.
- Serve with dollops of whipped cream, if desired and enjoy!
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Nutrition
Serving: 1person | Calories: 329kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 233mg | Potassium: 257mg | Fiber: 1g | Sugar: 35g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg
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