The Very Best Banana Pudding

by




Ingredients

Whipped Cream
2 ½ cups Heavy Whipping Cream
¾ cup Powdered Sugar
1 tsp Vanilla Extract
Pudding Mixture
8 oz Softened Cream Cheese
14 oz Sweetened Condensed Milk
5 oz Instant Banana Pudding Mix (dry powder)
1 cup Milk (2% or whole)
Layers
11 oz Nilla Wafers
About 8 Medium Bananas, sliced (not too ripe)
Instructions

Make the Whipped Cream: Using a stand mixer with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form (5-7 minutes). Set aside in a separate bowl.

Make the Pudding Mixture: In the cleaned stand mixer bowl, whip the softened cream cheese until fluffy (30 seconds). Add the sweetened condensed milk and beat until smooth, scraping the bottom and sides of the bowl as needed. Then, add the dry pudding mix and beat well. Slowly stream in the milk and mix until fully combined.

Fold in Whipped Cream: Gently fold 2/3 of the whipped cream into the pudding mixture until no streaks remain. Set aside.

Assemble the Pudding: Lightly grease a 9×13 inch baking dish. In the prepared pan, make even layers of Nilla wafers, sliced bananas, and half of the pudding mixture. Repeat with another layer of Nilla wafers, bananas, and the remaining pudding mixture. Top with the remaining whipped cream.

Chill and Serve: Cover and refrigerate for at least 8 hours or overnight. Before serving, crush any remaining Nilla wafers and sprinkle over the top.

Tips

This recipe needs at least 8 hours to chill, so plan accordingly.
Leftovers can be stored covered in the refrigerator for up to 2 days.
Do not freeze this recipe, as the pudding mixture doesn’t freeze well.
Substitute Cool Whip: For ease, use one 12-ounce tub of thawed Cool Whip instead of making homemade whipped cream (omit the heavy cream, powdered sugar, and vanilla extract).
Cookie Substitutes: If you don’t have Nilla Wafers, use shortbread cookies or Chessman cookies instead.

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