Seriously. The easiest and most delicious banana pudding I’ve ever had!
I found this recipe on AllRecipes.com and committed to making it so I could use up some almost-too-ripe bananas.
No Bake? Check.
Easy to follow instructions? Check.
Ready in a few hours? Check.
In fact, I’ve had to resort to using a stock image from the site as it didn’t even occur to me to take a picture before we all attacked. Just thinking about the sweet, soft pudding combined with the tangy sliced banana and semi-crunchy cookie…
Okay, I can’t even talk about it anymore, or I’ll be tiptoeing down to the kitchen and substituting my oatmeal with berries for banana pudding… MUST. RESIST. TEMPTATION.
1 (8 ounce) package cream cheese (at room temperature)
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 container Cool Whip, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers, ladyfingers or (preferably) Milanos
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the Cool Whip.
Line the bottom and sides of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill at least 2 hours.
Note: Please don’t be tempted to substitute banana pudding mix for vanilla. The beauty of this recipe is the authentic taste from the sliced bananas. Incorporating a synthetic flavour from the mix will throw the entire dessert off. Enjoy!