This Cream Cheese Banana Pudding recipe is really easy! You don’t have to cook or bake it, and as far as prep, it’s just mixing everything in one bowl, chilling, and building the layers of vanilla wafers, banana pudding, fresh bananas, and whipped cream.
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My Cream Cheese Banana Pudding Recipe At A Glance
Primary Cooking Method: No Bake
Number of Ingredients: 8
Total Prep Time: 25 minutes
Level of Effort To Make: Easy Peasy
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This cream cheese banana pudding is one of my family’s favorite desserts. Growing up in the South banana pudding with Nilla Wafers is always a thing at big get togethers and we are PICKY about it. Cream cheese is the “secret sauce”, if you will, of making a really good banana pudding.
The cream cheese gives it a little extra oomph—thicker, richer, and not just a bowl of mushy bananas. I usually throw it in a trifle dish if I’m taking it somewhere in public, but a 9×13 works just fine too (because let’s be real, it’s getting devoured either way).
8 Ingredients to make Cream Cheese Banana Pudding Recipe
- 8 oz cream cheese, softened – Let it hang out at room temp for about 30 minutes so it blends smoothly. Cold cream cheese = lumps, and nobody wants that.
- 1 (14 oz) can sweetened condensed milk – Any brand will work.
- 1 (5 oz) box instant vanilla pudding mix – Just the dry mix, no need to prepare it. Vanilla is classic, but if you want to get wild, try banana or cheesecake flavor.
- 3 cups cold milk – Whole or 2% gives the best texture. If you’re using skim, just know your pudding might be a little thinner.
- 1 teaspoon vanilla extract – If you’ve got the good stuff (pure vanilla), use it. If not, the imitation will still get the job done.
- 3 (8 oz) containers whipped topping – Cool Whip is the easy way, but if you’re a homemade whipped cream person, go for it!
- 4 bananas, sliced – Okay, so I like green-ish bananas because they still have some tart flavor to them, aren’t super mushy and hold up better. I would not use extra ripe bananas or it’s going to be super sweet.
- 12 oz box vanilla wafers – I do prefer to use Nilla Wafers brand, but you can use any storebought vanilla wafers.
- Maraschino cherries (optional) – They’re just here to look cute, but if you love them, toss ‘em on top.
Make This Recipe Yours With Additions
I’ve experimented with my banana pudding recipe more times than I can count. If you’re looking to switch things up, here are some additions that actually taste good and won’t ruin the whole thing:
Crunch Factor
- Chessmen cookies – Swap 1/2 of the vanilla wafers (so use about 6 oz Chessmen + 6 oz vanilla wafers)
- Biscoff cookies – Use 6 oz crushed Biscoff cookies in place of half the wafers or sprinkle 1/2 cup crushed Biscoff between layers
- Nilla wafer crumbs on top – Crush 1/2 cup wafers and sprinkle over the final whipped topping layer
Extra Creaminess
- Sour cream or Greek yogurt – Mix 1/2 cup into the pudding mixture before folding in the whipped topping
- Mascarpone cheese – Swap for the cream cheese at a 1:1 ratio (8 oz mascarpone instead of cream cheese)
Flavor Boosters
- Peanut butter drizzle – Melt 1/4 cup peanut butter and drizzle between the layers
- Caramel sauce – Drizzle 1/4 cup caramel sauce over each banana layer
- Cinnamon – Stir 1/2 teaspoon cinnamon into the pudding mix
Something Fruity
- Strawberries – Slice 1 cup fresh strawberries and layer them with the bananas
- Pineapple chunks – Use 1/2 cup drained pineapple chunks between layers
Chocolate Lovers’ Section
- Mini chocolate chips – Sprinkle 1/3 cup mini chocolate chips between layers
- Chocolate pudding swirl – Replace 1/2 of the vanilla pudding (2.5 oz) with instant chocolate pudding and swirl them together before layering
How to make Banana Pudding with Cream Cheese
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Chill mixture for 30 minutes.
Garnish as you wish and serve!
My Best Tips for Making Banana Pudding
- Pick Bananas Based on Your Texture Preference: If you like tart, firmer bananas (like I do), go for slightly green ones. If you want them softer and sweeter, yellow with a few brown specks is the way to go. Avoid fully brown ones unless you’re making banana bread.
- Keep Bananas from Browning: Nobody likes a gray banana. Toss slices in lemon or pineapple juice (1 tablespoon per banana) or layer them between pudding and whipped topping to limit air exposure.
- Soften the Cream Cheese Properly: Cold cream cheese = lumpy pudding. Let it sit at room temp for 30 minutes or zap it in 10-second microwave bursts until soft.
- Fold in the Whipped Topping Gently: Overmixing knocks the air out, making it dense instead of fluffy. Use a spatula and fold like you’re tucking in a baby.
- Serve It Cold, Always: Warm banana pudding is just wrong. Keep it in the fridge until the last second and don’t let it sit out too long.
How to store Banana Pudding Recipe No Bake
Refrigerating (Best for Freshness)
- Cover tightly with plastic wrap or store in an airtight container to prevent the bananas from browning and the pudding from absorbing fridge odors.
- Banana pudding is best enjoyed within 24 hours, but it will stay fresh for up to 3 days in the fridge.
- If possible, press the plastic wrap directly onto the pudding’s surface to prevent a skin from forming.
Preventing Bananas from Browning
- Lightly toss banana slices in lemon juice or pineapple juice before layering to slow oxidation.
- Layer strategically: Cover bananas with pudding or whipped cream to limit their exposure to air.
Freezing (Not Recommended, But Possible)
- Freezing can change the texture, making the pudding watery and the bananas mushy when thawed.
- If you must freeze, use an airtight container and freeze for up to 1 month.
- To serve, thaw in the fridge overnight and stir well before eating—though the texture may not be the same.
How to Refresh Leftover Banana Pudding
- If the pudding looks a little watery, gently stir to reincorporate the ingredients.
- Sprinkle freshly crushed cookies on top before serving to add back some texture.
Quick Recipe Help and Common Questions
My pudding turned out runny! What happened?
A few things could be to blame:
You didn’t use instant pudding mix – Make sure you’re using instant pudding, not cook-and-serve.
The milk wasn’t cold enough – Instant pudding thickens best with cold milk. It just needs time to set – Let the pudding chill for at least 4 hours before serving.
Can I make this without bananas?
Technically, yes! If you love the pudding but not the fruit, just leave out the bananas and enjoy a delicious vanilla pudding dessert. You can swap in strawberries, blueberries, or another fruit if you still want some freshness.
How do I keep bananas from turning brown?
Bananas love to oxidize (fancy word for turning brown), but here’s how to slow that down:
Lightly toss them in lemon juice before layering. Don’t go overboard—you want pudding, not a citrus explosion.
Cover completely with whipped topping to block air exposure.
Use just-ripe bananas (not overripe ones), so they hold their shape longer.
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Cream Cheese Banana Pudding Recipe
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Equipment
Ingredients
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 5 oz instant vanilla pudding
- 3 cup whole milk cold
- 1 teaspoon pure vanilla extract
- 24 oz Cool Whip 3 8 oz tubes
- 4 medium bananas sliced
- 12 oz vanilla wafers
- cherries optional as garnish
Instructions
- In a large bowl, add 8 oz softened cream cheese and beat with a hand mixer until smooth and lump-free.
- Add 14 oz sweetened condensed milk, 1 teaspoon vanilla extract, and 5 oz instant vanilla pudding mix to the cream cheese. Beat until well combined and no lumps remain. Gradually mix in 3 cups cold milk, continuing to beat until the mixture is smooth and thickened.
- Fold in 8 oz whipped topping until evenly incorporated. Chill the mixture for 30 minutes. In a trifle dish, layer vanilla wafers on the bottom and up the sides.
- Spread half of the pudding mixture evenly over the wafers, then layer 2 sliced bananas on top. Spread 8 oz whipped topping over the banana layer.
- Repeat the layers: wafers, the remaining pudding mixture, the remaining 2 sliced bananas, and 8 oz whipped topping.
- Cover and chill for at least 1 hour (overnight is best). Garnish with cherries, additional wafers, or banana slices if desired. Serve cold!
Notes
- Pick Bananas Based on Your Texture Preference: If you like tart, firmer bananas (like I do), go for slightly green ones. If you want them softer and sweeter, yellow with a few brown specks is the way to go. Avoid fully brown ones unless you’re making banana bread.
- Keep Bananas from Browning: Nobody likes a gray banana. Toss slices in lemon or pineapple juice (1 tablespoon per banana) or layer them between pudding and whipped topping to limit air exposure.
- Soften the Cream Cheese Properly: Cold cream cheese = lumpy pudding. Let it sit at room temp for 30 minutes or zap it in 10-second microwave bursts until soft.
- Fold in the Whipped Topping Gently: Overmixing knocks the air out, making it dense instead of fluffy. Use a spatula and fold like you’re tucking in a baby.
- Serve It Cold, Always: Warm banana pudding is just wrong. Keep it in the fridge until the last second and don’t let it sit out too long.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
