My husband & I took a break from all the unpacking, demo-ing, painting, etc. last week to attend our Chapel Bells end-of-the-season party. It was pot luck style, so of course I signed up for dessert, which was great because I had been looking for an excuse to make the best banana pudding ever.
I got this recipe from my friend Josh. We were in the Pro Life Alliance together in college, & our meetings often involved dessert. The people in the pro-life movement are some of the sweetest I know (no pun intended).
This is one of those recipes that gets better with each step. Sampling along the way is definitely encouraged.
It was like 10PM when I got around to making this the night before the bell party. By 10:30PM I was finished, had sampled it, & gone to bed. It’s a really easy recipe.
Paraphrasing Josh’s instructions: Line a pan with Nilla Waffers. Then in a large bowl mix 2 cups of cold milk (Josh said whole, I used 2% & it still came out good) and 1 and 2/3 packet of instant French vanilla pudding (two full packets is too strong according to Josh) and let sit.
Using an electric mixer – this was my inaugural use of my KitchenAid mixer in the new house! – mix together an 8 oz package of softened cream cheese and a 14 oz can of sweetened condensed milk until smooth.
I think the secret ingredient in this recipe is the sweetened condensed milk. I love it. Cubans use it a lot. My mom & I used to pour it over corn flakes & eat it as a treat. Vietnamese people put it in their iced coffee. It’s magical stuff.
Sweetened condensed milk + cream cheese = YUM! This combo must be explored further..
Once all lumps are gone, fold in a thawed 12 oz container of cool whip. This also results in a delicious combo. I wasn’t kidding about the sampling along the way!
Those two little bowls are me & my husband’s sample batch 🙂
Pour the pudding mixture over the bananas in the pan immediately to reduce browning. If you are going to serve the same day: top with Nilla wafers & refrigerate for for 2-3 hours before serving. Since I was serving this the next day at the bell party, I didn’t add the top wafers until then. Don’t snack on too many of the wafers, or you might not have enough! This may or may not have happened to me…
- 4-7 bananas
- 2 cups cold milk
- 1 & 2/3 packet Instant French Vanilla pudding
- 1 8oz package cream cheese, softened
- 1 14oz can sweeteened condensed milk
- 1 12oz tub Cool Whip, thawed
- 1 box Nilla Wafers
- Line a 9×13 pan with Nilla Wafers.
- Mix pudding & milk together in a bowl.
- In a separate bowl, mix cream cheese & condensed milk with an electric mixer until smooth. Fold in Cool Whip.
- Take a large dollop of cream cheese mixture & whisk into the pudding. Fold the rest of the cream cheese mixture in gently.
- Slice bananas & lay over Nilla Wafers in pan.
- Pour pudding mixture over bananas in pan.
- Line top of pudding with Nilla Wafers. Refrigerate 2-3 hours before serving, or over night.