Monday, February 21, 2022

Cream Cheese Banana Pudding (No Cook)

How to make Cream Cheese Banana Pudding, made with instant french vanilla pudding, cream cheese, sweetened condensed milk, whipped cream and mini vanilla wafer cookies. 
Banana pudding is a southern classic that can be found at just about any picnic, potluck or family gathering. For the longest time when it came to banana pudding the only one I would eat was the original version with a scratch made vanilla pudding. You know the one..... that's printed on every box of Nilla Wafers. 

But...... if you love rich, fluffy banana pudding, then you're going to love this simplified, no cook potluck version. This banana pudding recipe has become my husbands new favorite and he  requests it quite often. I mean you can't blame him with all those layers of vanilla pudding, cream cheese, sweetened condensed milk, whipped cream and vanilla wafer cookies. 

This Cream Cheese Banana Pudding recipe has become quite popular over the years on several food blogs, but the original recipe comes from Miss Paula Deen. I previously published this recipe back in 2008 using the Pepperidge Farm Chessmen Cookies, but my family prefers vanilla wafers, especially the mini ones.  

This banana pudding recipe is perfect for family get-togethers, holidays, picnics, potlucks and summer gatherings. Anytime I make this dessert, I always bring home an empty bowl. I think my favorite part about this whole recipe is that it's a no cook version, so it comes together rather quickly.  

These are the ingredients you'll need: Vanilla Wafers (I love the mini's), softened cream cheese, whipped topping, instant vanilla or french vanilla pudding, milk, sweetened condensed milk. Additional whipped cream for garnish (I like redi whip). 

  • In a bowl, combine the milk and pudding mix using a whisk or electric mixer. In a separate bowl (not pictured), combine the softened cream cheese and sweetened condensed milk. Mix together until smooth. 

Fold the whipped topping into the cream cheese mixture. 

Add the cream cheese mixture to the pudding mixture and stir until well blended. 

Yum look at all that creaminess. 

Add half of the cookies and half of the banana to the bottom of a glass or trifle bowl. Pour half of the pudding mixture over the cookies and bananas . Add a second layer of bananas and cookies (save some cookies for the top) and pour the remainder of the mixture over the cookies and bananas. 

Garnish with additional whipped cream, cookies and bananas. Refrigerate until ready to serve.

Yield: 8-10
Author: Tina Butler | Mommy's Kitchen
Cream Cheese Banana Pudding

Cream Cheese Banana Pudding

How to make Cream Cheese Banana Pudding that's made with cream cheese, instant vanilla pudding, sweetened condensed milk, whipped cream and mini vanilla wafer cookies.
Prep time: 15 MinTotal time: 15 Min

Ingredients

  • 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 - cups milk
  • 1 (3.4 oz) box instant French vanilla or vanilla pudding mix
  • 3 - 4 bananas, sliced
  • 1 - 11 ounce box Nilla Wafers or Mini Vanilla Wafers
  • additional whipped cream for garnish (I used Redi Whip)

Instructions

  1. In a medium size bowl, combine the milk and pudding mix and blend well using a whisk or electric mixer. Set pudding aside to thicken.
  2. In a second separate bowl, combine the softened cream cheese and condensed milk together and mix until smooth.
  3. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  4. Add half of the cookies and half of the banana to the bottom of a glass or trifle bowl.
  5. Pour half of the pudding mixture over the cookies and banana.
  6. Add a second layer of bananas and cookies (save some cookies for the top) and pour the remainder of the mixture over the cookies and bananas.
  7. Garnish with additional whipped cream (I used Redi Whip), cookies and bananas. 
  8. Refrigerate until ready to serve.
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Adapted from: Paula Deen 

 


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