Description
This Old Fashioned Banana Pudding recipe is the best I’ve ever had! Creamy, rich, and almost mousse-like, my homemade banana pudding tastes just the way Grandma used to make it. I know you’re going to love it!
Ingredients
Scale
- 1 (8 ounce) block cream cheese, room temperature
- 1 (14- ounce) can sweetened condensed milk
- 1 (5 – ounce) package instant vanilla pudding
- 2 1/4 cups cold milk
- 2 teaspoons vanilla
- 1 (8 ounce) container Cool Whip, or 8 ounces heavy cream, whipped
- 4 bananas, sliced
- 10 ounces shortbread cookies or Nilla Wafers
Instructions
- In the bowl of your stand mixer fitted with the whisk attachment mix the cream cheese and sweetened condensed milk together until smooth, scraping the sides of the bowl as necessary, about 2-3 minutes on medium speed.
- Add in the dry pudding mix, milk and vanilla.
- Begin mixing on low for 30 seconds, slowly turning up the speed until you’re on high speed. Mix this for 4-5 minutes until thickened and smooth, again scraping the sides of the bowl as necessary.
- Fold 4 ounces (half) of the Cool Whip (or whipped cream) into the pudding until combined.
- Line the bottom of a 9×13 dish with as many shortbread cookies as you can fit. Evenly place the banana slices on top of the cookies. Spread the pudding on top of the bananas. Spread the remaining Cool Whip (or whipped cream) on top of the pudding.
- Crumble any remaining cookies on top of the Cool Whip and/or place more cookies around the edge of the pan for decoration.
- Cover with Cling Wrap and chill at least 4-6 hours.
Notes
You could use a small package of instant vanilla pudding and a small package of banana pudding in place of just the vanilla for a more banana flavored pudding.
You can serve this in any dish you prefer, like a trifle dish, individual dishes etc.
Store airtight for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 43.8 g
- Sodium: 243.3 mg
- Fat: 9.1 g
- Carbohydrates: 53.1 g
- Protein: 6.7 g
- Cholesterol: 23.3 mg
