Banana Pudding (Page 2 ) | August 8, 2025

Annonce:

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Instructions

To the bottom of the 9×13 dish, cover evenly with half of the vanilla wafers. Add the bananas, sliced into 1/4 to 1/2 inch thickness, to the top of the wafers.
In the medium bowl, use a hand mixer to combine the milk and pudding mix.
In a large bowl, using the hand mixer combine the cream cheese and condensed milk together until smooth. Once smooth use a rubber spatula to fold in the whipped topping.
Fold the pudding into the cheese mixture until well incorporated.
Pour the mixture over the cookies and bananas, covering with the remaining cookies.
Refrigerate until ready to serve, at least 1 hour.

Notes

Helpful tips

Want to make this a little more tropical? Add diced pineapple to the bottom with the bananas and top with shredded coconut and maraschino cherries.

Turn this into an icebox cake by freezing for 4 hours up to overnight.

Storage

Kept in an airtight container in the fridge, the banana pudding will last up to 4 days. The wafer cookies will continue to get softer and softer.

Next: Your range knobs are greasy and sticky. Effortlessly get it clean like new again.

Thanks for your SHARES!

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