What makes it so good? Well the hardest part of the recipe is also the best part of the recipe. And that’s spreading the “cheesecake” layer over the bananas. You can do it, though! Just dollop that cream cheese mixture all over the bananas, and then use a knife or spatula to spread the dollops together. Dollop love, really. So make sure to keep dollops in mind! Plan your dessert accordingly because if you serve this immediately, the cookies will still be crunchy! YUM. You can certainly cover it and put it in the fridge for 1-2 hours to allow the cookies to soften as well.
The BEST Banana Pudding:
What You Need:
2 packages (3.4 ounces each) instant vanilla pudding
4 cups cold milk
8 ounces cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
8-ounce tub whipped topping, thawed
11-ounce box vanilla wafer cookies
4 large bananas
What You Do:
1 – In a medium mixing bowl, whisk together the instant vanilla pudding and milk; and then cover and refrigerate until thickened.
2 – And then in a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth.
3 – Reserve ¾ cup of the whipped topping and set aside. Beat the remaining whipped topping into the cream cheese mixture until smooth and creamy.
4 – Line a 3-quart 9×13 inch glass dish with a single layer of the vanilla wafer cookies.
5 – Then, pour the prepared vanilla pudding over the cookies and gently spread out evenly with a spatula.
6 – Peel the bananas and slice into ½ inch thick rounds. Add the bananas to the dish over the vanilla layer.
7 – Dollop the “cheesecake” mixture over top of the bananas and use a spatula to very gently spread until the dollops meet and the cheesecake layer is evenly spread over all of the bananas.
8 – Then, top the cheesecake layer with an even layer of the vanilla wafer cookies.
9 – Scoop the reserved whipped topping into a small zip top bag and cut off the corner to create a piping bag. Decorate the top of the dessert with the whipped topping.
10 – Serve immediately or cover and refrigerate before serving to allow the cookies to soften.
Makes 12 servings
Prep time: 25 minutes