Layered Banana Pudding
This layered banana pudding recipe is a classic Southern dessert that’s always a crowd-pleaser! It’s creamy, full of flavor, and it takes minutes to make!
Servings: 12
Calories: 90kcal
Ingredients
- 8 ounce block cream cheese softened to room temperature
- 14 ounce can of sweetened condensed milk
- 5 ounce package of instant vanilla pudding mix
- 2 cups milk
- 2 teaspoons vanilla extract
- 8 ounce tub of Cool Whip whipped topping thawed
- 12 ounce box of Nilla wafers
- 5-7 bananas peeled and sliced into coins
Instructions
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, pudding mix, milk and vanilla extract. Mix until combined well.
- Stir in half of the whipped topping.
- Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
- Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
- Repeat layers ending pudding on top.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove from refrigerator and add Nilla Wafers and banana slices before serving.
Video
Notes
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Store layered banana pudding in the refrigerator for a day or two; the longer it’s refrigerated, the more likely it is that the bananas will darken, but they can still be eaten.
Nutrition
Calories: 90kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 149mg | Potassium: 291mg | Fiber: 1g | Sugar: 9g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg