Easy Banana Pudding Recipe
There is nothing better than Southern Easy Banana Pudding. It is a classic dessert for good reason. Rich and creamy with vanilla pudding, bananas, cheesecake filling, and vanilla wafers, this is a delicious dessert that is incredibly easy to make. This banana pudding recipe has a gorgeous presentation and even better taste.
If you love the taste of southern food, you have to try Southern Fried Cabbage.
Easy Banana Pudding Recipe
One of my favorite pudding desserts is Southern Banana Pudding. It is a unique pudding dessert with the extra ingredients. The addition of the cheesecake layer and the fresh bananas with the cookies makes this a more sophisticated dessert than just a bowl of pudding.
Ingredients You Will Need:
- Instant vanilla pudding
- Milk
- Cream cheese
- Powdered sugar
- Vanilla extract
- Whipped topping
- Vanilla wafer cookies
- Bananas
How to Make Easy Banana Pudding
To make banana pudding you’ll simply layer vanilla wafer cookies, sliced bananas, a creamy pudding mixture and top with whipped cream.
Cookies – start with ‘Nilla Wafers as your fist layer.
Bananas – use fresh bananas. Ripe, but slightly firm.
Pudding – this recipe uses instant vanilla pudding. You can always replace this with homemade, but this makes it so much easier. We do not recommend replacing vanilla with banana pudding.
Cheesecake Filling – this adds the BEST flavor to this layered pudding dessert. It’s what puts this over the top!
Whipped Cream – we use store bought, but you can always make your own.
In a bowl, whisk together the milk and vanilla pudding. Cover the bowl and refrigerate until it is thickened.
In another larger bowl, beat together the cream cheese with powdered sugar and vanilla extract. Put aside 3/4 cup of the whipped topping for later. Beat the rest of the whipped topping into the cream cheese mixture. Beat until creamy.
Line a 9*13 inch dish with a vanilla cookies.
Pour the pudding mixture over the cookies and spread gently with a spatula.
Peel the bananas and cut them into 1/2 pieces. Add the bananas to the pudding layer.
Dollop the cheesecake mixture over the bananas and gently spread it out evenly.
Top with another layer of cookies.
Put the reserved whipped topping into a small zip top bag and cut the corner to create a piping bag.
Decorate the top of the with whipped topping.
Serve immediately or cover and refrigerate before serving to allow the cookies to soften.
Can You Freeze Banana Pudding?
We do not recommend freezing because freezing causes moisture to crystallize, the consistency of the pudding will become very different after it’s been defrosted.
Storing – we recommend putting the banana pudding in the fridge for a couple of hours before serving. This will allow the cookies to soften. This is best served the day after it’s made and will last a few days stored in the fridge.
How do I Ripen Bananas Fast?
Depending on how fast you need to ripen the bananas there are 2 methods that work great.
To ripen bananas in a day or two, you can add place the bananas in a paper bag that is loosely folded down at the top. You can also add a ripe banana or an apple. This creates additional ethylene gas that ripens the green bananas.
Is This Banana Pudding with Cream Cheese?
When you are making a Southern Banana Pudding it has a rich filling. With this version, instead of mixing the cream cheese into the pudding, it has its own cheesecake filling. This creates a beautiful layer in the pudding and gives a great flavor.
Other Banana Desserts You Will Love
Banana Bread Cookies with Cream Cheese Frosting
Peanut Butter Chocolate Banana Bites
Easy Banana Pudding Recipe
Ingredients
- 2 3.4 ounces instant vanilla pudding
- 4 cups cold milk
- 8 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 8- ounce whipped topping thawed
- 11- ounce vanilla wafer cookies
- 4 large bananas
Instructions
- In a medium mixing bowl, whisk together the instant vanilla pudding and milk. Cover and refrigerate until thickened.
- In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Reserve ¾ cup of the whipped topping and set aside. Beat the remaining whipped topping into the cream cheese mixture until smooth and creamy.
- Line a 3-quart 9x13 inch glass dish with a single layer of the vanilla wafer cookies. Pour the prepared vanilla pudding over the cookies and gently spread out evenly with a spatula.
- Peel the bananas and slice into ½ inch thick rounds. Add the bananas to the dish over the vanilla layer.
- Dollop the “cheesecake” mixture over top of the bananas and use a spatula to very gently spread until the dollops meet and the cheesecake layer is evenly spread over all of the bananas.
- Top the cheesecake layer with an even layer of the vanilla wafer cookies.
- Scoop the reserved whipped topping into a small zip top bag and cut off the corner to create a piping bag. Decorate the top of the dessert with the whipped topping.
- Serve immediately or cover and refrigerate before serving to allow the cookies to soften.
