Banana Pudding
Banana pudding is a smooth, layered dessert with rich pudding, bananas and whipped cream over a buttery crust. The combination of creamy filling and fresh fruit makes it impossible to resist.
Servings: 9
Equipment
- Baking Dish 8 or 9-Inch Square
- Hand Mixer or Stand Mixer
Ingredients
For the Crust
- 1 ½ Cups vanilla wafers
- ¼ Cup granulated sugar
- 4 Tablespoons salted butter melted
For the Cream Cheese Layer
- 8 Ounces cream cheese at room temperature
- ¾ Cup sweetened condensed milk
- ½ Cup heavy cream
- 2 or 3 bananas large, sliced
For the Pudding Layer
- 1 Package instant vanilla pudding mix 3.4-Ounce
- 1 ½ Cups half and half
- 20 vanilla wafers
For the Topping
- 1 Cup heavy cream very cold
- ½ Cup sweetened condensed milk
- vanilla wafer cookies
- bananas sliced
Instructions
Make the Crust
- In a food processor, pulse the vanilla wafers until finely crushed.
- Add granulated sugar and melted butter, then pulse again until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of an 8 or 9-inch baking dish.
- Place in the refrigerator while preparing the filling.
Prepare the Cream Cheese Layer
- In a mixing bowl, beat the cream cheese, sweetened condensed milk, and heavy cream, beating until light and creamy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Arrange an even layer of sliced bananas over the cream cheese layer.
Prepare the Pudding Layer
- In a separate bowl, whisk together the pudding mix and half and half until thickened, about 2 minutes.
- Spoon the pudding evenly over the banana layer and smooth the top.
- Lay the vanilla wafers evenly over the pudding layer.
Make the Whipped Cream Topping
- In another bowl, whip the cold heavy cream with sweetened condensed milk until medium peaks form.
- Spread the whipped topping over the dessert and smooth the surface.
Chill the Dessert
- Chill for at least 4 hours, preferably overnight.
Add Toppings
- Decorate the top with extra vanilla wafer cookies and sliced bananas when ready to serve.
Notes
Chill between layers: Makes it easier to spread and gives neat, defined layers.
Use firm bananas: Overripe bananas turn mushy and brown quickly.
Whip cold cream: Cold cream, bowl and beaters help create stable whipped cream.
Don’t overmix pudding: Stop whisking once thickened for the best texture.
Smooth the layers evenly: Use a spatula for clean cuts when serving.
Make it ahead: Preparing it a day in advance lets the flavors develop.
Add toppings last: Keeps cookies crisp and bananas fresh. If you're not serving it immediately, toss the banana slices for the topping in a little lemon juice to slow down their browning.
Serve cold: The dessert holds its structure best when chilled.
Use firm bananas: Overripe bananas turn mushy and brown quickly.
Whip cold cream: Cold cream, bowl and beaters help create stable whipped cream.
Don’t overmix pudding: Stop whisking once thickened for the best texture.
Smooth the layers evenly: Use a spatula for clean cuts when serving.
Make it ahead: Preparing it a day in advance lets the flavors develop.
Add toppings last: Keeps cookies crisp and bananas fresh. If you're not serving it immediately, toss the banana slices for the topping in a little lemon juice to slow down their browning.
Serve cold: The dessert holds its structure best when chilled.
Nutrition
Calories: 723kcal | Carbohydrates: 81g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 404mg | Potassium: 547mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1375IU | Vitamin C: 7mg | Calcium: 220mg | Iron: 0.4mg
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