Cream Cheese Banana Pudding
A rich, velvety, no-bake banana pudding that uses cream cheese for a cheesecake-like texture. Perfect for potlucks and hot summer days.
Ingredients
- 4 cups Cold Milk Whole milk gives the best richness
- 2 3.5 oz packages Instant Banana Pudding Mix Vanilla pudding works as a great substitute
- 8 oz Cream Cheese 1 package, softened to room temperature
- 1/3 cup Granulated Sugar Adjust slightly based on banana ripeness
- 1.5 cups Whipped Topping (Cool Whip) Thaw completely before using
- 12 oz Vanilla Wafers Keep some extra for a crushed garnish
- 4 medium Fresh Bananas Firm, yellow bananas with few spots
Instructions
- In a large mixing bowl, whisk together the cold milk and both packages of instant pudding mix for about two minutes until thickened. Set aside.
- In a separate smaller bowl, use a hand mixer to beat the softened cream cheese and sugar together until smooth and fluffy like frosting.
- Slowly fold the cream cheese mixture into the pudding mixture using a hand mixer to ensure a silky, emulsified texture.
- Gently fold in the fully thawed whipped topping using a spatula and a slow figure-eight motion to keep the air bubbles intact.
- In a 13x9-inch glass dish, create Layer 1 with a solid row of vanilla wafers, followed by Layer 2 of sliced bananas.
- Pour half of the pudding mixture over the bananas and spread smooth. Repeat the layers: cookies, bananas, and remaining pudding.
- Garnish with crushed wafers and refrigerate for at least 2 hours before serving.
Notes
To prevent bananas from browning, ensure every slice is fully covered by the pudding mixture to seal out the air. For a cake-like texture, let it sit overnight. Use ONLY instant pudding mix.