Creamy Southern Banana Pudding Recipe Is Double the Fun (15 Minutes, 8 Ingredients) by Donna John

Banana pudding is the dessert that is requested for me to bring to most family get-togethers. However, I rarely eat the banana pudding I make other than licking the bowl and spoons. Why? Don't know. But that all changed when I tweaked a banana pudding recipe so I could make two – one to take and one to leave at home to devour later.

This eat one, share one creamy southern banana pudding recipe is rich, creamy, sweet and the perfect dessert any time of the year, from July 4th to Christmas. The no-cook recipe has minimal ingredients, almost no prep and is ready for the fridge in about 15 minutes.

To make this banana dessert recipe you only need eight simple ingredients. Here is your short and sweet shopping list for this classic southern dessert: fresh bananas (check out the health benefits of bananas), cream cheese, instant vanilla pudding mix, milk, sweetened condensed milk, vanilla extract, vanilla wafers and non-dairy whipped topping.

Recipe Notes: Do not use overripe bananas for this recipe! Save those for your banana bread or banana muffins. And be sure the cream cheese is fully softened or it will leave white flecks in the banana mixture.

The ingredients are assembled in two 8x8-inch pans. I used a glass baking dish for the one staying at home and a disposable aluminum pan for the one traveling to the get-together. No dishes to worry about washing to bring home or ever seeing again (you know what I mean!).

Banana pudding is a delicious dessert served after dinner, or spoon some into a bowl for a sweet and energizing snack during the day. This southern recipe is sure to be requested after one sweet bite.

Not a sharer? You can make this banana pudding recipe in a larger baking dish. Bless your heart.

Cuisine: American / Southern
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 16

Ingredients

• 8 ounces cream cheese, softened to room temperature
• 5.1 ounces (1 large box) instant vanilla pudding
• 3 cups milk
• 14 ounces (1 can) sweetened condensed milk
• 1 teaspoon vanilla extract
• 4 large ripe bananas, sliced
• 11 ounces (1 box) vanilla wafers (save a few for garnish)
• 8 ounces (1 tub) Cool Whip

Here's how to make it: 

1. Put the cream cheese, pudding mix, sweetened condensed milk and vanilla into the bowl of a stand mixer or mixing bowl if you have a hand-held mixer. Beat until smooth. Add the milk and beat on low until fully incorporated and smooth.
   
2. Stir in half of the whipped topping.
   
3. Put a layer of vanilla wafers and bananas on the bottom of two 8x8-inch pans. (I used one glass baking dish and one disposable aluminum pan.)
   
4. Add a layer of the pudding.
   
5. Top with the remaining bananas and vanilla wafters. (Save about three of the vanilla wafers for garnish, if desired.)
   
6. Add the remaining pudding to the top.
   
7. Top with the remaining whipped topping. (You can spread to completely cover, put a dollop in the middle like I did or get fancy.)
   
8. Garnish with the saved vanilla wafers. (I like to crush them over the top.) Cover and refrigerate until ready to serve. Keep the banana pudding covered in the fridge for up to four days. (The bananas will eventually start turning brown, so enjoy as soon as you can!)
   

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