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Southern Banana Pudding

Sophia
This recipe takes the classic no-bake dessert and keeps it simple with instant French vanilla pudding, cream cheese, and sweetened condensed milk. Rich, silky, and completely irresistible.
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Prep Time 20 minutes
Total Time 2 minutes
Servings 10
Calories 510 kcal

Ingredients
  

  • 2 boxes vanilla wafers
  • 6 to 8 ripe but firm bananas sliced
  • 2 cups milk
  • 1 (5 oz) box French vanilla instant pudding mix
  • 1 (8 oz) package cream cheese softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) container frozen whipped topping thawed, or an equal amount of sweetened whipped cream

Instructions
 

  • Arrange one even layer of vanilla wafers across the bottom of a 9x13-inch serving dish.
  • Place a generous layer of sliced bananas over the vanilla wafers. Try to cover most of the wafer surface so every bite has banana.
  • In a large bowl, combine the milk and French vanilla pudding mix. Beat with a handheld electric mixer until smooth and slightly thickened. This usually takes about 2 minutes.
  • In a separate bowl, beat the softened cream cheese with the sweetened condensed milk until creamy and completely smooth. Make sure the cream cheese is at room temperature so it does not leave lumps.
  • Gently fold the whipped topping into the cream cheese mixture until light and fluffy. Use a spatula and a light hand to keep the mixture airy.
  • Add the cream cheese mixture to the prepared pudding and stir gently until everything is well combined. The filling should be thick, smooth, and spreadable.
  • Pour the creamy pudding mixture evenly over the bananas and vanilla wafers. Use an offset spatula or the back of a spoon to spread it to the edges.
  • Arrange the remaining vanilla wafers over the top. You can create a neat pattern or simply scatter them for a rustic look.
  • Cover and refrigerate until thoroughly chilled and ready to serve.
  • Practical tip: For clean slices or neat spoonfuls, chill the dessert for at least 2 to 4 hours before serving. The wafers need time to soften and the filling needs time to set.

Notes

Useful ingredient tips: Choose ripe bananas with a few brown spots but no mushy areas. They offer the best sweetness and hold their shape. Full-fat cream cheese gives the filling a tangy, cheesecake-like flavor. Neufchatel works in a pinch. Instant pudding mix is important. Do not use cook-and-serve pudding, because it will not set the same way. If you prefer a less sweet filling, use homemade whipped cream instead of frozen whipped topping. Storage tips: Cover leftover Southern Banana Pudding tightly with plastic wrap or a lid and store it in the refrigerator. It will keep for 2 to 3 days. Freezing is not recommended.