Creamy Sweet Banana Pudding

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Creamy Sweet Banana Pudding

Prep Time: 15 minutes
Chill Time: 3–4 hours
Total Time: About 4 hours
Servings: 8

This Creamy Sweet Banana Pudding is everything a comforting dessert should be — rich, smooth, and full of luscious banana flavor. With layers of buttery shortbread cookies, ripe banana slices, and a velvety vanilla pudding mousse, it’s the perfect no-bake treat for any gathering.

Unlike traditional baked puddings, this version comes together in minutes using instant vanilla pudding and sweetened condensed milk for a creamy, dreamy texture. It’s ideal for potlucks, parties, or family dinners — just be sure to enjoy it within 48 hours for the freshest banana flavor.

Why You’ll Love This Recipe

  • Quick and easy – No cooking required thanks to instant pudding mix.
  • Ultra-creamy texture – The mix of cream cheese and whipped cream creates a mousse-like filling.
  • Versatile and crowd-pleasing – You can use shortbread, vanilla wafers, or butter cookies.
  • Perfect make-ahead dessert – Best served chilled, allowing the flavors to blend beautifully.

Ingredients

  • 1 (8-ounce) block cream cheese, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) package instant vanilla pudding mix
  • 2 ½ cups cold milk
  • 2 teaspoons pure vanilla extract
  • 8 ounces heavy cream, whipped (or substitute Cool Whip if preferred)
  • 4 ripe bananas, sliced
  • 10 ounces shortbread cookies (or vanilla wafers)

Instructions

  1. Prepare the Creamy Base:
    In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sweetened condensed milk together until smooth and creamy. Scrape the sides of the bowl as needed, mixing for about 2–3 minutes on medium speed.
  2. Make the Pudding Mixture:
    Add the instant pudding mix, cold milk, and vanilla extract to the cream cheese mixture. Begin mixing on low for 30 seconds, then gradually increase to high speed. Beat for 4–5 minutes until thickened and smooth, scraping the bowl occasionally.
  3. Incorporate the Whipped Cream:
    Gently fold half of the whipped cream (about 4 ounces) into the pudding mixture until well combined. This will make the pudding light and airy.
  4. Assemble the Layers:
    Line the bottom of a glass dish or trifle bowl with shortbread cookies. Arrange an even layer of banana slices on top of the cookies. Pour and spread the pudding mixture evenly over the bananas.
  5. Add the Finishing Touches:
    Spread the remaining whipped cream over the pudding layer. Crumble a few cookies on top for garnish, or decorate the edges of the dish with whole cookies.
  6. Chill and Serve:
    Cover the dish tightly with plastic wrap and refrigerate for at least 3–4 hours, or until fully set and chilled. Serve cold and enjoy!

Tips for Success

  • Use ripe but firm bananas – Overripe bananas can turn brown too quickly.
  • Chill thoroughly – The pudding sets best when given several hours to rest.
  • Don’t skip the cream cheese – It adds richness and helps stabilize the pudding.
  • Add flair – Try topping with shaved chocolate or caramel drizzle before serving.

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