Banana Pudding

Get ready for the most heavenly, cloud-like banana pudding you’ve ever tasted! This isn’t just any dessert – it’s layers of creamy vanilla-banana goodness, perfectly softened cookies, and fresh bananas that come together in pure dessert magic.

What makes this version special? It’s the combination of both banana AND vanilla pudding mix, plus a secret weapon: cream cheese. This adds a subtle tanginess and extra richness that takes this classic dessert from good to absolutely unforgettable.

Ingredients

For the Whipped Cream Layer:

• 2 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

For the Pudding Mixture:

• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 3.4 oz instant banana cream pudding mix
• 3.4 oz instant vanilla pudding mix
• 2 1/2 cups whole milk

For Assembly:

• 6-7 medium bananas, sliced 1/4 inch thick
• 1 box Nilla Wafers

Steps

1. Make the whipped cream: In a cold bowl, beat 2 1/2 cups heavy cream on medium-high speed for 1-2 minutes until soft peaks form. Look for peaks that gently flop over when you lift the beater. Add 1/2 cup powdered sugar and 1/2 tsp vanilla, then continue beating until stiff peaks form – they should stand straight up without falling over.
2. Create the pudding base: Beat softened cream cheese until completely smooth – any lumps now will mean lumpy pudding later. Add condensed milk and beat until the mixture looks like silk, about 2-3 minutes.
3. Mix in both pudding mixes and 2 1/2 cups milk. Beat for 4-5 minutes, scraping the bowl frequently. The mixture should be thick but pourable. If it seems too thick, add milk 1 tablespoon at a time.
4. Gently fold in 2/3 of your whipped cream using a rubber spatula. Stop as soon as it’s incorporated – overmixing will deflate your whipped cream.
5. Layer assembly (bottom to top):
   • First layer: Nilla Wafers in a single layer, touching but not overlapping
   • Half the banana slices
   • Half the pudding mixture
   • Second layer of Nilla Wafers
   • Remaining banana slices
   • Remaining pudding mixture
   • Top with reserved whipped cream
6. Cover tightly with plastic wrap (touching the surface to prevent skin formation) and refrigerate for at least 4 hours or up to 24 hours. The cookies need time to soften into cake-like layers.