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Banana pudding made with cream cheese layered in a dish showing the fresh bananas, vanilla wafers and banana pudding.
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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.
5 from 1 vote
Author Jackie
Servings 12 servings
Course Dessert
Calories 505
Prep Time 15 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

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Equipment

Mixing bowls
Large Trifle Dish or a 9x13 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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.

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