Cream Cheese Banana Pudding
This Banana Pudding recipe is made with cream cheese for a richer texture and flavor. No baking, or cooking mix the ingredients chill and layer Nilla Wafers, banana pudding and whipped cream topping.
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.
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.
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Garnish as you wish and serve!
Cream Cheese Banana Pudding Recipe
This Banana Pudding recipe is made with cream cheese for a richer texture and flavor. No baking, or cooking mix the ingredients chill and layer Nilla Wafers, banana pudding and whipped cream topping.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Mixing bowls
Large Trifle Dish or a 9×13 baking dish
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
Serving: 1serving, Calories: 505kcal, Carbohydrates: 77g, Protein: 9g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 355mg, Potassium: 468mg, Fiber: 2g, Sugar: 54g, Vitamin A: 565IU, Vitamin C: 4mg, Calcium: 251mg, Iron: 0.2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Made this this weekend to take to a cookout, and boy did everyone eat it up! Saving this for next time!
Yay! So happy to hear that it turned out well for you!