Creamy Sweet Banana Pudding
This Creamy Sweet Banana Pudding is everything you love in a classic Southern dessert—rich, smooth, and bursting with banana flavor. It’s incredibly easy to whip up with no baking required and is perfect for potlucks, family gatherings, or whenever you crave something indulgent. The secret to its dreamy texture lies in the mix of cream cheese, sweetened condensed milk, and instant vanilla pudding—giving it a mousse-like consistency that pairs perfectly with ripe bananas and buttery shortbread cookies.
Note: This dessert is best enjoyed within 48 hours to maintain the bananas’ freshness and texture.
Ingredients
- 1 block (8 oz) cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 package (5 oz) instant vanilla pudding mix
- 2½ cups cold milk
- 2 tsp pure vanilla extract
- 8 oz heavy cream, whipped (or 8 oz Cool Whip)
- 4 ripe bananas, sliced
- 10 oz shortbread cookies (or any cookies of your choice)
Instructions
- Prepare the pudding base:
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the softened cream cheese and sweetened condensed milk until completely smooth—about 2–3 minutes on medium speed. Scrape down the sides of the bowl as needed to avoid lumps. - Add dry ingredients and flavor:
Add the vanilla pudding mix, cold milk, and vanilla extract to the cream cheese mixture. Start mixing on low speed for 30 seconds, then gradually increase to high speed. Beat for 4–5 minutes until the mixture is thick, creamy, and smooth. - Fold in whipped cream:
Gently fold half of the whipped cream (about 4 oz) into the pudding mixture using a spatula. This helps lighten the texture while keeping it silky smooth. - Layer the dessert:
In a 9×13-inch dish or deep trifle bowl, create the first layer with shortbread cookies, fitting them snugly across the bottom. Top with a layer of banana slices, then spoon the pudding mixture evenly over the bananas. - Top it off:
Spread the remaining whipped cream over the pudding layer. Decorate with crushed shortbread cookies or whole cookies around the edge of the dish for a beautiful finish. - Chill and serve:
Cover the dish with plastic wrap and refrigerate for at least 3–4 hours before serving. This allows the flavors to meld and the pudding to fully set.
Tips for Success
- Use ripe but firm bananas to avoid mushy texture.
- Make sure the cream cheese is room temperature to ensure a smooth mixture.
- Instant pudding is essential—don’t use cook-and-serve.
- For a fun twist, try using vanilla wafers, graham crackers, or butter cookies.