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Creamy Sweet Banana Pudding

There’s just something about banana pudding that brings back those warm, cozy memories of family gatherings and lazy Sunday afternoons. This Creamy Sweet Banana Pudding is a nostalgic Southern classic that’s easy to make, featuring layers of luscious pudding, fresh bananas, and crispy shortbread cookies.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 block cream cheese 8 ounces, room temperature
  • 1 can sweetened condensed milk 14 ounces
  • 1 package instant vanilla pudding mix 5 ounces
  • 2.5 cups cold milk
  • 2 tsp vanilla extract
  • 8 oz heavy cream whipped
  • 4 bananas sliced
  • 10 oz shortbread cookies

Equipment

  • Stand Mixer with Whisk Attachment
  • Mixing bowl
  • Serving Dish

Method
 

  1. Step 1: Beat the softened cream cheese and sweetened condensed milk on medium speed until smooth and creamy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  2. Step 2: Add the instant vanilla pudding mix, cold milk, and vanilla extract. Mix on low to combine, then increase to high speed and beat for 4 to 5 minutes until thickened and silky. Scrape down the bowl sides as needed.
  3. Step 3: Gently fold in half (about 4 ounces) of the whipped heavy cream until blended and light.
  4. Step 4: In your serving dish, layer the bottom with shortbread cookies, then evenly distribute sliced bananas over the cookies.
  5. Step 5: Spoon the pudding mixture over the bananas, spreading to cover the entire layer.
  6. Step 6: Top with the remaining whipped cream, spreading it evenly like a cloud.
  7. Step 7: Optionally, crumble leftover cookies on top or place whole cookies around the edges for garnish.
  8. Step 8: Cover the dish with plastic wrap and refrigerate for at least 3 to 4 hours to chill and allow flavors to meld.

Notes

Make it dairy-free by using coconut cream whipped topping and plant-based milk with dairy-free pudding mix. Try substituting vanilla wafers or graham crackers for a different cookie texture. Add cinnamon or nutmeg for extra warmth. For a fruity twist, mix in strawberries or blueberries along with bananas. Store leftovers tightly covered in the fridge and enjoy within 3 days for best freshness.