AKA: NANA PUDDING
Author: Susanne at dishwithme.com
I am all about creaminess! If you are with me on that, you really MUST try this recipe for The Best Banana Pudding because it is absolutely a creamy, dreamy version of a classic.
While this recipe can definitely be enjoyed any time of the year, it just screams spring and summer to me. I make this for Easter every single year without fail. It is always a winner and disappears very quickly.
While growing up, I only knew banana pudding as pudding, bananas and cookies without all the creamy good stuff and, while I enjoyed that version, my recipe brings it to a whole new level.
This recipe is great to take to a potluck or serve at any kind of home get-together. Be prepared for compliments.
HELPFUL HINTS FOR THE BEST BANANA PUDDING
Some people love lots of bananas in their banana pudding and some people prefer a little less, that is why I call for 3 to 6. Go with whatever you prefer.
DO NOT use heavy whipping cream in place of the whole milk. I only say this because I accidentally once did this…when I had company coming. It wasn’t good. True story.
Be sure to remove 5 to 10 cookies from the package to crush and sprinkle on top.
When I crush my cookies to sprinkle on top, I like to vary the sizes, instead of simply crushing them all to a fine powder.
GROCERY LIST
- Cream cheese
- Sweetened condensed milk
- Banana cream instant pudding mix
- Milk
- Vanilla
- Nilla wafers
- Bananas
- Cool whip
LINKS TO RECIPES TO PAIR WITH THIS ONE
Since this is a dessert, anything goes, really. You might like the following:
FRESH EVERYTHING BUT THE KITCHEN SINK PASTA SALAD – this is so light and refreshing!
ROASTED ASPARAGUS is always a great option!
BEEFY BACON WRAPPED CHICKEN – everyone seems to LOVE these.
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LINKS TO PRODUCTS/EQUIPMENT USED IN THIS RECIPE
You don’t have to use a compote bowl for this recipe, but it does make it look pretty!
You will need an electric mixer for making the pudding.
Measuring cups are used to measure the milk.
Equipment
- Compote bowl
- Electric mixer
- Measuring cups
Ingredients
- 8 ounces Cream cheese room temperature
- 14 ounce Can of sweetened condensed milk Eagle brand
- 5.1 ounce Box of banana cream instant pudding mix
- 3 cups whole milk
- 2 1/2 teaspoons Pure vanilla extract
- 16 ounes Cool whip thawed
- 11 ounces Nilla wafers I like the mini's if I can find them, if you use mini's make sure to remove enough for sprinkling on top.
- 3-6 Ripe bananas make sure they are really ripe
Instructions
- Place 5 to 10, or about 20, if you are using mini wafers, in a small baggie and use a rolling pin or mallet to crush. I like to crush part of the cookies pretty fine and then leave a few larger pieces. Do it your way.
- In a large bowl, using an electric mixer, beat the room temperature cream cheese until smooth and fluffy.
- To the cream cheese, add the sweetened condensed milk, vanilla, milk and pudding mix. Starting on low speed, beat for about 30 seconds, then increase the speed to medium and beat for 2 minutes.
- To the cream cheese mixture, stir in half of the cool whip.
- Place about 1/3 of the box of cookies on the bottom and side of the dessert or trifle bowl and 1/3 of the sliced bananas on top of the cookies. Add 1/3 of the pudding mixture. Repeat for a total of 3 layer.
- Top with the remaining cool whip, then sprinkle with crushed cookies.
- Cover the bowl with plastic wrap, or a lid and refrigerate for at least 2 hours.
- Enjoy!
