Classic Banana Pudding is a delightful, creamy dessert that showcases the sweet, rich flavors of ripe bananas and vanilla. Perfect for gatherings, it layers cookies and bananas with a luscious pudding, making it a year-round favorite for any occasion. You might find it hard to resist diving into the comforting treat after a meal or simply as a satisfying snack.
For those with dairy allergies, consider using lactose-free cream cheese and heavy cream. If you can’t find sweetened condensed milk, you can substitute it with a homemade version using milk and sugar. Make sure to use pumpkin puree instead of pumpkin pie filling, as the latter contains added spices and sugars that will alter the flavor profile of your banana pudding.
Pudding & Mousse
Classic Banana Pudding Recipe
Ingredients
- 4 ounces cream cheese, softened
- 3/4 to 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/3 cups milk
- 1 (5.1-ounce) box instant vanilla pudding
- 3 cups heavy cream
- 5 to 6 bananas, thinly sliced
- 1 (11-ounce) box vanilla wafer cookies
Instructions
- In a large mixing bowl, beat 4 ounces of cream cheese with a hand mixer until smooth. Gradually add 3/4 can of sweetened condensed milk, adjusting to taste, along with 2 teaspoons of vanilla extract and 1/4 teaspoon of kosher salt. Mix until fully combined.
- Pour in 1 1/3 cups of milk and the contents of the 5.1-ounce box of instant vanilla pudding. Continue mixing on medium-low speed until there are no lumps in the pudding. Cover the bowl and refrigerate for a minimum of 20 minutes, or up to overnight to allow the flavors to meld.
- In a separate large bowl, whip 3 cups of heavy cream until stiff peaks form, which should take about 3 to 4 minutes. Reserve about 1 1/4 cups of the whipped cream in another bowl and place it in the refrigerator. Gently fold the remaining whipped cream into the prepared pudding mixture until no streaks remain.
- To assemble, take 1/3 of the pudding mixture and spread it in the bottom of a serving dish. Layer half of the 1 (11-ounce) box of vanilla wafer cookies and half of the sliced bananas over the pudding. Repeat with another 1/3 of the pudding, the remaining cookies, and bananas, saving a few for garnish on top. Finish with the last portion of pudding and top with the reserved whipped cream. For an extra touch, add a few slices of banana and cookie crumbs on top if desired.
- Cover the dish and refrigerate until ready to serve, ideally enjoying it within 8 to 10 hours for the best texture.
Tips
- You can prepare the pudding a day in advance, allowing the flavors to develop and the cookies to soften perfectly.
- Store any leftovers in the refrigerator, covered, where they will keep well for up to three days, though the cookies may lose some crispness over time.
- The dessert freezes well; just be sure to thaw it in the refrigerator overnight before serving.
For another delightful dessert experience, try Croissant Bread Pudding. It combines rich croissants with a custard base, creating a unique twist on traditional bread pudding that is sure to impress.