Classic Southern Creamy Banana Pudding

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Classic Southern Creamy Banana Pudding

Prep time: 20 mins | Chill time: 4 hours | Servings: 8-10

Ingredients

  • 1 box (11 oz) Nilla Wafers

  • 4-5 ripe bananas, sliced into rounds

  • 1 box (3.4 oz) instant French vanilla pudding mix (or instant banana pudding)

  • 1 ½ cups cold whole milk

  • 1 can (14 oz) sweetened condensed milk

  • 1 block (8 oz) cream cheese, softened to room temperature

  • 1 tub (12 oz) Cool Whip (or 2 cups heavy whipping cream, whipped to stiff peaks)

Instructions

  1. Make the Pudding Base: In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it begins to thicken. Set aside.

  2. Blend Creamy Mixture: In a separate bowl, beat the softened cream cheese and sweetened condensed milk together with a hand mixer until completely smooth and lump-free.

  3. Combine & Fold: Fold the thickened pudding into the cream cheese mixture until unified. Gently fold in half of the whipped topping (about 6 oz) until light and creamy.

  4. Assemble Layers:

    • Line the bottom of a 9×13 dish (or deep pie dish/trifle bowl) with a single layer of Nilla Wafers.

    • Top the wafers with a layer of sliced bananas.

    • Pour half of the pudding mixture evenly over the bananas.

    • Repeat the layers: Nilla Wafers, sliced bananas, and the remaining pudding mixture.

  5. Top & Garnish: Spread the remaining whipped topping over the top layer. Finish with extra banana slices and crushed Nilla Wafers on top just before serving.

  6. Chill: Cover and refrigerate for at least 4 hours (overnight is best) so the wafers soften into a cake-like texture.