banana pudding
Light, fluffy, and creamy banana pudding layered with vanilla wafers, fresh bananas and topped with whipped cream. A classic no-bake dessert that’s easy to assemble and loved by everyone!
Ingredients
Main Ingredients
- 14 ounce sweetened condensed milk
- 12 ounce frozen whipped topping thawed
- 2 cups Milk
- 5 ounce instant French vanilla pudding mix
- 8 ounce cream cheese softened
- 6 units bananas sliced
- 12 ounce Pepperidge Farm Chessman cookies
Instructions
Preparation Steps
- Layer the bottom of a 9 x 13 inch baking dish with one bag of Chessman cookies, using any broken cookies to fill gaps.
- Arrange the sliced bananas evenly over the cookies layer.
- In a large bowl, whisk together the milk and instant vanilla pudding mix for about 5 minutes until thickened.
- In another bowl, beat softened cream cheese and sweetened condensed milk until smooth and creamy.
- Fold the thawed whipped topping into the cream cheese mixture gently until combined.
- Blend the cream cheese mixture into the pudding mixture, stirring well or using a mixer until smooth.
- Pour the combined pudding mixture over the bananas and cookie base evenly.
- Top with the remaining bag of Chessman cookies to cover the pudding layer.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Notes
This banana pudding can be made a day ahead and chilled overnight for the best flavor and texture. For a twist, try adding strawberries or swapping cookies for graham crackers.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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