Banana Pudding

Banana Pudding

When it comes to desserts my husband likes to keep it simple.  We’re talking about a man whose favorite dessert is a dump cake. Specifically, cherry pie filling topped with dry yellow cake mix and pats of butter. This banana pudding is still super quick and easy but requires more than just three ingredients!

Banana Pudding

INgredients

  • 1 (12 oz) container vanilla Cool Whip, thawed, or equal amount sweetened whipped cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5 oz) box instant French vanilla pudding mix
  • 6 to 8 small bananas or 4 large bananas, sliced
  • 1 box (11 oz)  Nilla wafers

Preparation

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

I like multiple layers of wafers and bananas, so if you are anything like me line the bottom of a 13x9x2-inch dish with 1/3 bag of wafers and layer half the bananas on top. Pour half of the pudding mixture over the bananas. Repeat with the another 1/3 of the wafers, rest of bananas, and the remaining half of the pudding mixtures. The last step is to cover with the remaining 1/3 of the wafers. I wanted to be artistic so I crushed them (next time I will use the food processor for a more uniform texture). Or you can layer the wafers whole. It really doesn’t matter because it tastes delicious regardless.

Alternately, you can line the bottom of a 13x9x2-inch dish with 2/3 bag of wafers and layer bananas on top. Pour the pudding mixture over the wafers and bananas and cover with the remaining wafers.

Once you decide on how you want your pudding to look refrigerate until ready to serve.

YUM!! Picky husband approved.

Adapted from Paula Deen’s Not Yo Mama’s Banana Pudding.

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