Easy Banana Pudding
Today I am sharing with you a family favorite–Banana Pudding. Yes, this recipe is a favorite in my house. As a matter of fact, I made this twice last week.
There are times when you can’t seem to get enough of something. Well, this was one of those times. I made banana pudding on Saturday, and by Wednesday, my family was asking for more!
Fresh bananas, creamy pudding, and vanilla wafers come together to make a no-bake dessert guaranteed to please a crowd. This comes together fast–20 minutes. The hardest part is letting it chill before eating. Sure, you could eat it as soon as it is prepared, but it is so much better when it is cold. This recipe really does make the best banana pudding I have ever tasted.
Make this for a church social, family reunion, weekend treat, barbeque, potluck, or just because you want banana pudding. You will be so glad you did!
This recipe will make a FULL 13 x 9-inch casserole dish– and a smaller round casserole dish as well. Unless you just want to put the leftover pudding mixture in a bowl to eat as a midnight snack. Hmmm–I really wouldn’t know anything about that. 🙂
I did have enough pudding mixture left over to make a smaller round casserole dish full of banana pudding for my son to have at his house. This will allow you one to keep and one to give away. 🙂
How to make Banana Pudding
1 (12-16 oz) package vanilla wafers
5-6 bananas, sliced
2 cups of milk
1 (5.3 ounces box) vanilla instant pudding
1 (8oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1 (16oz) Cool Whip, thawed
Line the bottom of a 13″ x9″ inch casserole dish with vanilla wafers.
They don’t have to be perfect, just pour them in and arrange in a single layer.
Slice bananas and arrange on top of the vanilla wafers.
In a mixing bowl, combine the pudding mix and milk and beat on low until the pudding has thickened.
In another bowl, mix the cream cheese and condensed milk together. Mix until smooth. Pour into the pudding mixture and beat on low for several minutes.
Fold in the Cool Whip and stir until evenly combined.
Spoon Cool Whip mixture over the top of the bananas.
Place remaining cookies on top of the pudding.
Cover and refrigerate for at least 4 hours before serving. Store extra pudding mixture in the refrigerator to eat as a snack or make a smaller banana pudding with the leftover filling.
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