This banana pudding recipe was fast, easy, and delicious! The cream cheese gives it a unique flavor, different from the ordinary!
I have been making this recipe for over two years for family and large parties and have NEVER had any leftovers. People get upset if I don’t bring this with me! I use 1-3.4oz. Pkg of French Vanilla Instant pudding mix, and 1/2 of a 3.4oz. Pkg of Banana Instant pudding mix, only 1/2 of the can of condensed milk to keep it from being overly sweet. I do also use more bananas, about six covers the bottom of a 9X13 pan. Everything else is the same. Yes, the cream cheese needs to be room temperature. EVERYONE who has tried this has loved it, asked for the recipe, and always wants me to bring it to their get-together. It is not like the original on-the-stove banana pudding, which is very rich, this is a much lighter version and for the thousands that I have fed, much more preferred.
A quick and easy banana pudding recipe – enjoy!
Prep: 30 m | Ready In 3 h 30 m | 12 servings | 398 calories.
To make this fantastic banana pudding Recipe You’ll need the following ingredients:
1 (8 ounces) package cream cheese
1 (14 ounces) can sweeten condensed milk
1 (5 ounces) package instant vanilla pudding mix
3 cups cold milk
One teaspoon vanilla extract
1 (8 ounces) container frozen whipped topping, thawed
Four bananas, sliced
1/2 (12 ounces) package vanilla wafers
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Per Serving: 398 calories; 16.6 g fat; 55.1 g carbohydrates; 7 g protein; 37 mg cholesterol; 333 mg sodium.