Banana Pudding
Easy banana pudding is a no-bake classic with layers of fresh bananas, smooth vanilla pudding, and fluffy whipped cream.
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- 1 (8 ounce) package cream cheese (softened)
- 1 (14 ounce) can sweetened condensed milk
- 1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 5 bananas (ripened)
- 1 (11 ounce) package vanilla wafers
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In a large bowl, combine the cream cheese with the condensed milk. Use a hand mixer to beat until fluffy.
Add in pudding mix, milk, and vanilla. Continue beating until well combined.
In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the powdered sugar and continue beating; stop as soon as you see stiff peaks forming.
Reserve 2½ cups of whipped cream for topping. Carefully fold the rest of the whipped cream into the pudding mixture.
Line the bottom of a glass trifle bowl with vanilla wafers. Top with sliced bananas, followed by a layer of the pudding mixture, ensuring that the bananas are completely covered. Repeat layers until all ingredients are used.
Top with the reserved whipped cream. Cover and refrigerate 4 hours or overnight.
Garnish with additional banana slices or crumbled vanilla wafers just before serving, if desired.
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