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Easy Banana Pudding with Cream Cheese

Total Time

Prep: 15 min. + chilling

Makes

12 servings

I blend cream cheese, sweetened condensed milk and whipped topping into instant pudding then layer it with vanilla wafers and sliced bananas. Served in a pretty glass bowl, this banana pudding with cream cheese makes for a fancy yet fuss-free dessert. —Edna Perry, Rice, Texas
Easy Banana Pudding with Cream Cheese Recipe photo by Taste of Home

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 52 vanilla wafers
  • 4 medium firm bananas, sliced

Directions

  1. In a large bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Cover and refrigerate at least 4 hours or overnight. If desired, garnish with additional whipped topping, bananas and wafers.
Banana Pudding with Cream Cheese Tips

How can you prevent the bananas from turning brown in your banana pudding with cream cheese?

For best results, start with firm, unblemished bananas. If they’re too ripe, they’re more likely to bruise and turn brown. (Save overripe fruit for banana bread instead!) Once sliced, you can coat the bananas in a teaspoon of citrus juice to prevent oxidizing.

Can you use homemade whipped cream instead of frozen whipped topping?

While homemade whipped cream is delicious, we don’t recommend it for this recipe. Fresh whipped cream tends to deflate, and it can cause your pudding to become too watery.

Can you make banana pudding with cream cheese ahead of time?

Yes! This delicious dessert needs to rest in the fridge at least 4 hours, but it can last up to 24. We don’t recommend making the pudding too far in advance, though, as the wafers will begin to get mushy. Still hungry? Try these other overnight desserts.

Katie Bandurski, Taste of Home Associate Editor

Nutrition Facts

3/4 cup: 376 calories, 16g fat (10g saturated fat), 35mg cholesterol, 225mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 5g protein.

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