This homemade banana pudding is so easy to make using a handful of ingredients. And no cooking or baking required. It is a perfect cold treat for a hot summer day, or anytime really. It is very popular in the South as well as nationwide here in the States.
Servings: 15 people
- 8 oz softened room temp cream cheese 226g
- 14 oz can of sweetened condensed milk 396g
- 1 to 2 tsp. of vanilla extract 5 to 10ml
- 5 oz box of instant vanilla pudding mix 144g
- 3 cups cold milk whole, 2%, 1%, etc. (750ml)
- 8 oz container of whipped topping 226g
- 2 to 3 large bananas or 4 small bananas it doesn't matter you can use as many as you want
- 1 box of vanilla wafers 11oz or 311g
Add the softened cream cheese to a large bowl and mix it until smooth. Then add the sweetened condensed milk and vanilla extract and mix until combined. Now add in the instant vanilla pudding mix as well as one cup of the milk.If it splashing up too much with the mixer, switch to a hand whisk or spatula to continue mixing. Add the rest of the milk and mix until everything is combined.Fold in half of the softened whipped topping, to finish off the banana pudding base.
Cut up 2 large bananas or 3 medium bananas into slices. You can always cut up more if you run out.
Take a large glass bowl, 13x9 inch dish, or several small bowls if you want to do individual servings. Layer a handful of vanilla wafers on the bottom, then layer sliced bananas on top of the wafers. Next pour in a generous amount of pudding base. Then repeat the layers of wafers and bananas and pudding base.
Once you are about 1 inch from the top of the glass, spread on the remaining whipped topping, then place vanilla wafers around the edges. You may also crumble some up and sprinkle them over the whipped topping.
Next, cover the pudding with plastic wrap and let it chill in the fridge until you want to serve it. It will need at least 30 minutes to 1 hour. Now remove the plastic and serve. Enjoy!
Keep covered and stored in the fridge. It will last 3 to 4 days.