Go Back
–+ servings

Not Yo Mama's Banana Pudding

No ratings yet
A creamy, dreamy banana pudding with a cream cheese twist that makes it extra special. This show-stopping dessert features layers of vanilla wafers, fresh bananas, and a rich pudding mixture made with cream cheese and sweetened condensed milk.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (11-12 oz/300g) vanilla wafer cookies like Nilla Wafers
  • 6-8 bananas ripe, sliced into rounds
  • 1 package (8 oz/225g) cream cheese softened
  • 1 can (14 oz/400g) sweetened condensed milk
  • 1 box (5 oz/140g) instant vanilla pudding mix
  • 2 cups cold milk (480ml)
  • 1 container (12 oz/340g) frozen whipped topping thawed
  • 1 teaspoon vanilla extract non-alcoholic

Equipment

  • Large trifle dish or glass bowl
  • Electric mixer
  • Mixing bowls

Method
 

  1. Whisk together instant vanilla pudding mix with cold milk until smooth and begins to thicken (about 2 minutes). Set aside.
  2. In a separate bowl, beat softened cream cheese with an electric mixer until fluffy and smooth.
  3. Add sweetened condensed milk to the cream cheese and mix until well combined.
  4. Fold in the prepared pudding mixture until smooth.
  5. Gently fold in about two-thirds of the whipped topping, reserving the remaining third for the top layer.
  6. In a large trifle dish or glass bowl, place a layer of vanilla wafer cookies, followed by a layer of sliced bananas, then spread a third of the pudding mixture over the top.
  7. Repeat layers twice more, ending with the pudding mixture.
  8. Spread the reserved whipped topping over the very top.
  9. Optional: Crush a few vanilla wafers and sprinkle over the whipped cream for garnish.
  10. Refrigerate for at least 4 hours or overnight before serving.

Notes

Choose bananas that are yellow with small brown spots for the best flavor. The pudding actually tastes better the next day when the flavors have had time to meld. The store-bought whipped topping helps maintain structure better than homemade whipped cream, but you can substitute with about 4 cups of homemade whipped cream if preferred. For best results, ensure the cream cheese is properly softened to avoid lumps in the mixture.

Tried this recipe?

Let us know how it was!