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Not Yo Mama’s Banana Pudding

This no‐bake banana pudding is a creamy, dreamy layered dessert that transforms simple ingredients into a tangy-sweet sensation. The cream cheese and sweetened condensed milk form a luscious base while layers of vanilla wafers and perfectly ripe banana slices provide irresistible texture. Perfect for make‐ahead gatherings, this dessert only improves after a few hours in the fridge.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 box vanilla wafer cookies 11-12 oz (about 300g); use cookies like Nilla Wafers
  • 6-8 ripe bananas sliced into rounds
  • 1 package cream cheese 8 oz (225g), softened
  • 1 can sweetened condensed milk 14 oz (400g)
  • 1 box instant vanilla pudding mix 5 oz (140g)
  • 2 cups cold milk 480 ml
  • 1 container frozen whipped topping 12 oz (340g), thawed (or about 4 cups homemade whipped cream)
  • 1 teaspoon non-alcoholic vanilla extract

Equipment

  • Medium bowl
  • Large mixing bowl
  • Electric mixer
  • Whisk
  • Trifle dish or glass bowl

Method
 

  1. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and well-blended. Allow the mixture to thicken for about 2 minutes and then set it aside.
  2. In a separate large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add the sweetened condensed milk and mix until well combined.
  3. Fold the prepared pudding mixture into the cream cheese mixture until the texture is smooth. Then gently fold in about two-thirds of the thawed whipped topping, reserving the remaining third for the final layer.
  4. In a large trifle dish or glass bowl, create the layers: start with a layer of vanilla wafer cookies, add a layer of sliced bananas, then spread about one third of the pudding mixture over the top. Repeat the layers twice more, finishing with the pudding mixture.
  5. Spread the reserved whipped topping evenly over the top. For an extra touch, sprinkle a few crushed vanilla wafers over the whipped topping.
  6. Refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld and the cookies to soften to perfection before serving.

Notes

This no‐bake banana pudding is versatile and forgiving. The combination of cream cheese with sweetened condensed milk creates a tangy, rich base that perfectly complements the banana and vanilla wafer layers. It’s ideal as a make‐ahead dessert—simply prepare, refrigerate overnight, and enjoy the improved flavors the next day. You can experiment with substitutions like Greek yogurt cream cheese for a lighter version or even swap in chocolate pudding mix for a fun twist.