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Banana Pudding with Cream Cheese

A classic Southern dessert upgraded with a velvety cream cheese twist, creamy, crunchy, and full of layered flavor for a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pudding
  • 2 boxes vanilla wafers for that signature crunch and texture
  • 6 to 8 pieces bananas, sliced ripe, but not overly brown
  • 2 cups milk for the pudding base
  • 1 5 oz. box French Vanilla pudding mix adds extra depth over regular vanilla
  • 1 8 oz. package cream cheese the key to the creamy twist
  • 1 14 oz. can sweetened condensed milk adds sweetness and richness
  • 1 12 oz. container frozen whipped topping, thawed for a light, airy finish (or substitute with sweetened homemade whipped cream if desired)

Method
 

Preparation
  1. Start by placing a layer of vanilla wafers on the bottom of your baking dish. Top them with a generous layer of freshly sliced bananas.
  2. In a medium bowl, combine the milk and French vanilla pudding mix. Blend with an electric mixer until it thickens (usually around 2 minutes). Set aside.
  3. In a separate bowl, beat the softened cream cheese together with the sweetened condensed milk until smooth and lump-free.
  4. Gently fold the whipped topping into the cream cheese mixture, then combine it with the pudding mixture until smooth.
  5. Pour the creamy mixture evenly over the bananas and cookies. Top with a final layer of vanilla wafers.
  6. Cover the dish and refrigerate for at least 2 to 4 hours — or overnight if you have the time.

Notes

Use ripe, but firm bananas. Layer evenly and chill enough to allow the flavors to meld and the texture to set beautifully. Variations include adding chocolate ganache, peanut butter, strawberries or using gluten-free wafers.