This is the BEST Banana Pudding you will ever have! It’s creamy, rich and almost like mousse. It’s a classic recipe that my Grandma used to make, and I know you’re going to love it!
I have held out on you…and I feel awful about it. This Banana Pudding recipe has been sitting in my Grandmother’s recipe index card holder for years. I don’t know why I haven’t ever shared it here with you. Well, maybe I do… You see, I don’t really love bananas. They’re just not my favorite. So banana pudding is never really front and center in the dessert vortex of my brain.
  • 1 (8 ounce) block cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding
  • 2 1/2 cups cold milk
  • 2 teaspoons vanilla
  • 1 (8 ounce) container Cool Whip, or 8 ounces heavy cream, whipped
  • 4 bananas, sliced
  • 10 ounces shortbread cookies
  1. In the bowl of your stand mixer fitted with the whisk attachment mix the cream cheese and sweetened condensed milk together until smooth, scraping the sides of the bowl as necessary, about 2-3 minutes on medium speed.
  2. Add in the dry pudding mix, milk and vanilla. Begin mixing on low for 30 seconds, slowly turning up the speed until you’re on high speed. Mix this for 4-5 minutes until thickened and smooth, again scraping the sides of the bowl as necessary.
  3. Fold 4 ounces (half) of the Cool Whip (or whipped cream) into the pudding until combined.
  4. Line the bottom of a 9×13 dish with as many shortbread cookies as you can fit. Evenly place the banana slices on top of the cookies. Spread the pudding on top of the bananas. Spread the remaining Cool Whip (or whipped cream) on top of the pudding.
  5. Crumble any remaining cookies on top of the Cool Whip and/or place more cookies around the edge of the pan for decoration.
  6. Cover with Cling Wrap and chill at least 3-4 hours.
You could use a small package of instant vanilla pudding and a small package of banana pudding in place of just the vanilla for a more banana flavored pudding.
You can serve this in any dish you prefer, like a trifle dish, individual dishes etc.
Store airtight for up to 3 days


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