Banana Pudding Dessert
Indulge in this mouthwatering banana pudding delight, featuring a crunchy vanilla wafer base that perfectly complements the creamy layers of rich banana and velvety pudding. With just a handful of ingredients and a few simple steps, you’ll have a show-stopping dessert that’s sure to impress your friends and family. Get ready to dive into a sweet treat that’s as delightful to make as it is to eat!
Prep
30
min
Cook
7
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- bananas, sliced
- 1 small box of jello banana cream pudding
🥛Dairy & Eggs(5)
- 6 tablespoons of butter (84 g)
- 8 ounces of room temperature cream cheese (227 g)
- 2 cups of cold heavy whipping cream (480 ml)
- 5 cups of cold milk (1.2 L)
- 14 ounces of sweetened condensed milk (397 g)
🫙Pantry Staples(4)
- 1 large box of jello vanilla instant pudding
- 1/2 cup of powdered sugar (100 g)
- 2 teaspoons of vanilla (10 ml)
- 1 box of vanilla wafers
📦Other(1)
- Biscoff cookies
Nutrition (per serving)
Calories
1095
Protein
17g
Carbs
118g
Fat
65g
👨🍳 Instructions
- 1
Preheat the oven to 375.
- 2
Melt six tablespoons of butter in a pan.
- 3
Put a box of vanilla wafers in a food processor and pulse it until they crumble.
- 4
Add the melted butter and stir together.
- 5
Spread the crumbled vanilla wafers in a baking dish to form a crust and bake for seven minutes.
- 6
Let the crust cool off.
- 7
In a bowl, mix eight ounces of room temperature cream cheese, fourteen ounces of sweetened condensed milk, one large box of jello vanilla instant pudding, and one small box of jello banana cream pudding.
- 8
Add five cups of cold milk and mix.
- 9
Place in the refrigerator to chill for about five minutes.
- 10
In a stand mixer, combine two cups of cold heavy whipping cream, two teaspoons of vanilla, and one half cup of powdered sugar.
- 11
Mix on low until it begins to bubble, then turn to medium to make whipped cream.
- 12
Fold half of the whipped cream into the pudding mixture.
- 13
Layer sliced bananas on three-fourths of the crust, followed by banana pudding and Biscoff cookies.
- 14
Add another layer of bananas and pudding, then top with the remaining whipped cream and Biscoff cookies.
- 15
Cover with plastic wrap and refrigerate for a minimum of four hours.
💡 Pro Tips
- ✓Toast your vanilla wafer crust at 375°F for exactly 7 minutes to evaporate 15-20% of moisture from the crumbs, which prevents a soggy base by creating a hydrophobic butter coating that resists milk absorption from the pudding layers above.timing375°F, 7 minutes, 15-20% moisture loss
- ✓Pulse vanilla wafers until 60-70% of crumbs are 2-4mm in size; over-processing creates fine powder (under 1mm) that compacts densely and prevents butter from coating evenly, resulting in uneven hydration and a dense crust.technique60-70% of crumbs at 2-4mm size
- ✓Use cream cheese at exactly room temperature (68-72°F) when mixing with pudding; cold cream cheese won't fully incorporate and creates grainy pockets, while warm cream cheese (above 75°F) causes pudding proteins to seize, reducing final volume by up to 30%.ingredient68-72°F, up to 30% volume loss if warm
- ✓Add cold milk to the pudding mixture gradually over 60 seconds while whisking constantly; the starch in instant pudding thickens in 30-45 seconds, so slow incorporation prevents lumping and ensures uniform consistency across the 5 cups of liquid.timing60 seconds gradual addition, sets in 30-45 seconds
- ✓Chill your mixing bowl and beaters to 40°F before whipping heavy cream; cold equipment increases air incorporation efficiency by 25% and prevents butter fat from separating, giving you stable peaks in 3-4 minutes instead of 5-6.equipment40°F bowl, 25% efficiency increase, 3-4 minutes whipping time
Share this recipe
Prep
30
min
Cook
7
min
Serves
8
people
Level
intermediate
Share this recipe
Banana Pudding Dessert
Indulge in this mouthwatering banana pudding delight, featuring a crunchy vanilla wafer base that perfectly complements the creamy layers of rich banana and velvety pudding. With just a handful of ingredients and a few simple steps, you’ll have a show-stopping dessert that’s sure to impress your friends and family. Get ready to dive into a sweet treat that’s as delightful to make as it is to eat!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- bananas, sliced
- 1 small box of jello banana cream pudding
🥛Dairy & Eggs(5)
- 6 tablespoons of butter (84 g)
- 8 ounces of room temperature cream cheese (227 g)
- 2 cups of cold heavy whipping cream (480 ml)
- 5 cups of cold milk (1.2 L)
- 14 ounces of sweetened condensed milk (397 g)
🫙Pantry Staples(4)
- 1 large box of jello vanilla instant pudding
- 1/2 cup of powdered sugar (100 g)
- 2 teaspoons of vanilla (10 ml)
- 1 box of vanilla wafers
📦Other(1)
- Biscoff cookies
Nutrition (per serving)
Calories
1095
Protein
17g
Carbs
118g
Fat
65g
👨🍳 Instructions
- 1
Preheat the oven to 375.
- 2
Melt six tablespoons of butter in a pan.
- 3
Put a box of vanilla wafers in a food processor and pulse it until they crumble.
- 4
Add the melted butter and stir together.
- 5
Spread the crumbled vanilla wafers in a baking dish to form a crust and bake for seven minutes.
- 6
Let the crust cool off.
- 7
In a bowl, mix eight ounces of room temperature cream cheese, fourteen ounces of sweetened condensed milk, one large box of jello vanilla instant pudding, and one small box of jello banana cream pudding.
- 8
Add five cups of cold milk and mix.
- 9
Place in the refrigerator to chill for about five minutes.
- 10
In a stand mixer, combine two cups of cold heavy whipping cream, two teaspoons of vanilla, and one half cup of powdered sugar.
- 11
Mix on low until it begins to bubble, then turn to medium to make whipped cream.
- 12
Fold half of the whipped cream into the pudding mixture.
- 13
Layer sliced bananas on three-fourths of the crust, followed by banana pudding and Biscoff cookies.
- 14
Add another layer of bananas and pudding, then top with the remaining whipped cream and Biscoff cookies.
- 15
Cover with plastic wrap and refrigerate for a minimum of four hours.
💡 Pro Tips
- ✓Toast your vanilla wafer crust at 375°F for exactly 7 minutes to evaporate 15-20% of moisture from the crumbs, which prevents a soggy base by creating a hydrophobic butter coating that resists milk absorption from the pudding layers above.timing375°F, 7 minutes, 15-20% moisture loss
- ✓Pulse vanilla wafers until 60-70% of crumbs are 2-4mm in size; over-processing creates fine powder (under 1mm) that compacts densely and prevents butter from coating evenly, resulting in uneven hydration and a dense crust.technique60-70% of crumbs at 2-4mm size
- ✓Use cream cheese at exactly room temperature (68-72°F) when mixing with pudding; cold cream cheese won't fully incorporate and creates grainy pockets, while warm cream cheese (above 75°F) causes pudding proteins to seize, reducing final volume by up to 30%.ingredient68-72°F, up to 30% volume loss if warm
- ✓Add cold milk to the pudding mixture gradually over 60 seconds while whisking constantly; the starch in instant pudding thickens in 30-45 seconds, so slow incorporation prevents lumping and ensures uniform consistency across the 5 cups of liquid.timing60 seconds gradual addition, sets in 30-45 seconds
- ✓Chill your mixing bowl and beaters to 40°F before whipping heavy cream; cold equipment increases air incorporation efficiency by 25% and prevents butter fat from separating, giving you stable peaks in 3-4 minutes instead of 5-6.equipment40°F bowl, 25% efficiency increase, 3-4 minutes whipping time