Banana Pudding
Indulge in the ultimate comfort dessert with this luscious banana pudding, featuring velvety layers of creamy vanilla custard, sweet ripe bananas, and crunchy vanilla wafers. The secret to its delightful texture lies in the whipped cream, which adds a cloud-like fluffiness that will have you coming back for seconds! Perfect for gatherings or a cozy night in, this treat is sure to please your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2-5 bananas (however many you want, IDK?!)
🥛Dairy & Eggs(5)
- 1 cup heavy cream (240 ml)
- 1 8oz @Philly Cream Cheese cream cheese (227 g)
- 1 cup milk (240 ml)
- 1/3 cup sour cream (optional, for more tang) (79.2 ml)optional
- 1/2 to 1 can sweetened condensed milk (adjust for your sweetness level)
🫙Pantry Staples(2)
- 1 3oz package French vanilla no bake pudding mix (may also use cheesecake or banana cream) (85.1 g)cheesecake or banana cream
- vanilla bean paste (optional, measure with heart)optional
📦Other(3)
- 1 8oz tub cool whip (if not using homemade whipped cream) (227 g)optionalhomemade whipped cream
- 2-3 heaping tablespoons of marshmallow fluff (sweeten to taste) (30-45 ml)
- 1 box nilla wafers (or your cookie of choice)your cookie of choice
Nutrition (per serving)
Calories
1588
Protein
20g
Carbs
168g
Fat
96g
👨🍳 Instructions
- 1
Make whipped cream by whipping heavy cream until stiff peaks. Then add marshmallow fluff and vanilla paste to taste, then place in fridge.
- 2
In a separate bowl, add cream cheese then beat until smooth.
- 3
Add milk, heavy cream, pudding mix, and optional sour cream. Mix until smooth and fluffy, but somewhat stiff. Pudding mix will thicken. Be sure to scrape down sides of the bowl!
- 4
Add in cold whipped cream being sure not to overmix.
- 5
Layer 9x9 or 8x8 pan with cookies and banana slices. Cover with pudding mix. Repeat. Top with crushed cookies.
- 6
Let chill in the fridge overnight or at least 4 hours.
- 7
Enjoy!
💡 Pro Tips
- ✓Whip heavy cream to stiff peaks (2-3 minutes at high speed) before folding into pudding to maintain volume; overmixing the final pudding mixture by more than 15-20 gentle strokes deflates the whipped cream and reduces final volume by up to 30%.technique15-20 gentle strokes maximum
- ✓Beat cream cheese for 60-90 seconds until completely smooth before adding liquids, because cold cream cheese contains air pockets that create lumps when liquid is added; lumps won't fully hydrate even with extended mixing.timing60-90 seconds
- ✓Use pudding mix within 3-5 minutes of adding milk and cream because no-bake pudding begins setting as starches hydrate; waiting longer than 5 minutes before folding in whipped cream results in a dense, broken texture instead of fluffy mousse.timing3-5 minutes
- ✓Slice bananas 30-45 minutes before assembly and toss with 1 tablespoon lemon juice per 3 bananas to prevent enzymatic browning; the citric acid at pH 2.5 blocks polyphenol oxidase, keeping bananas pale yellow instead of gray-brown after overnight chilling.ingredient1 tablespoon per 3 bananas | 30-45 minutes before assembly
- ✓Chill the assembled pudding for exactly 6-8 hours minimum (not just 4 hours) because cookie layers need time to fully hydrate and soften; cookies absorb moisture gradually, and pudding structure sets to the proper custard firmness (around 15-20°F cooler than room temperature).timing6-8 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Banana Pudding
Indulge in the ultimate comfort dessert with this luscious banana pudding, featuring velvety layers of creamy vanilla custard, sweet ripe bananas, and crunchy vanilla wafers. The secret to its delightful texture lies in the whipped cream, which adds a cloud-like fluffiness that will have you coming back for seconds! Perfect for gatherings or a cozy night in, this treat is sure to please your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2-5 bananas (however many you want, IDK?!)
🥛Dairy & Eggs(5)
- 1 cup heavy cream (240 ml)
- 1 8oz @Philly Cream Cheese cream cheese (227 g)
- 1 cup milk (240 ml)
- 1/3 cup sour cream (optional, for more tang) (79.2 ml)optional
- 1/2 to 1 can sweetened condensed milk (adjust for your sweetness level)
🫙Pantry Staples(2)
- 1 3oz package French vanilla no bake pudding mix (may also use cheesecake or banana cream) (85.1 g)cheesecake or banana cream
- vanilla bean paste (optional, measure with heart)optional
📦Other(3)
- 1 8oz tub cool whip (if not using homemade whipped cream) (227 g)optionalhomemade whipped cream
- 2-3 heaping tablespoons of marshmallow fluff (sweeten to taste) (30-45 ml)
- 1 box nilla wafers (or your cookie of choice)your cookie of choice
Nutrition (per serving)
Calories
1588
Protein
20g
Carbs
168g
Fat
96g
👨🍳 Instructions
- 1
Make whipped cream by whipping heavy cream until stiff peaks. Then add marshmallow fluff and vanilla paste to taste, then place in fridge.
- 2
In a separate bowl, add cream cheese then beat until smooth.
- 3
Add milk, heavy cream, pudding mix, and optional sour cream. Mix until smooth and fluffy, but somewhat stiff. Pudding mix will thicken. Be sure to scrape down sides of the bowl!
- 4
Add in cold whipped cream being sure not to overmix.
- 5
Layer 9x9 or 8x8 pan with cookies and banana slices. Cover with pudding mix. Repeat. Top with crushed cookies.
- 6
Let chill in the fridge overnight or at least 4 hours.
- 7
Enjoy!
💡 Pro Tips
- ✓Whip heavy cream to stiff peaks (2-3 minutes at high speed) before folding into pudding to maintain volume; overmixing the final pudding mixture by more than 15-20 gentle strokes deflates the whipped cream and reduces final volume by up to 30%.technique15-20 gentle strokes maximum
- ✓Beat cream cheese for 60-90 seconds until completely smooth before adding liquids, because cold cream cheese contains air pockets that create lumps when liquid is added; lumps won't fully hydrate even with extended mixing.timing60-90 seconds
- ✓Use pudding mix within 3-5 minutes of adding milk and cream because no-bake pudding begins setting as starches hydrate; waiting longer than 5 minutes before folding in whipped cream results in a dense, broken texture instead of fluffy mousse.timing3-5 minutes
- ✓Slice bananas 30-45 minutes before assembly and toss with 1 tablespoon lemon juice per 3 bananas to prevent enzymatic browning; the citric acid at pH 2.5 blocks polyphenol oxidase, keeping bananas pale yellow instead of gray-brown after overnight chilling.ingredient1 tablespoon per 3 bananas | 30-45 minutes before assembly
- ✓Chill the assembled pudding for exactly 6-8 hours minimum (not just 4 hours) because cookie layers need time to fully hydrate and soften; cookies absorb moisture gradually, and pudding structure sets to the proper custard firmness (around 15-20°F cooler than room temperature).timing6-8 hours minimum