BANANA PUDDING
1 block cream cheese
1 can sweetened condensed milk
5 package vanilla pudding mix
3 cups milk
2 tsp vanilla extract
2 tsp rum extract
8 tub Cool Whip
11 oz box Nilla wafers
5-7 bananas
Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy.
Add the sweetened condensed milk, vanilla pudding mix, milk, and vanilla extractand rum extract Mix until well combined.
Fold in half of the whipped topping until fully incorporated.
To assemble, layer one-third of the Nilla wafers in the bottom of a trifle dish, large bowl
Add a layer after layer sliced bananas over the wafers
Pour one-third of the pudding mixture over the bananas, ensuring they are completely covered.
Repeat the layers of wafers, bananas, and pudding two more times.
Top the final layer with the remaining whipped topping.
Cover with plastic wrap and refrigerate for at least 1-2 hours before serving to allow the pudding to set and the wafers to soften.
Servingsc#BananaPudding #recipes
I've tried countless banana pudding recipes over the years, but I always come back to this one. The secret? That incredible cream cheese and sweetened condensed milk base! It's what makes this pudding so unbelievably rich and creamy, setting it apart from any other recipe I've tried. If you're looking for that truly decadent, melt-in-your-mouth texture, this is it. Making this no-bake dessert is surprisingly simple. My top tip for perfection is to ensure your cream cheese is completely softened before you start. This makes it much easier to beat until smooth and fluffy, which is crucial for achieving that silky, lump-free pudding. Once that’s done, the rest is a breeze – just mix in the condensed milk, pudding mix, milk, and extracts. The rum extract adds a subtle warmth that really elevates the banana flavor, but you can definitely omit it if you prefer. When it comes to layering, don't rush it! I always use a beautiful trifle dish because seeing those distinct layers of creamy white base, bright yellow bananas, and golden Nilla wafers is just so appealing. For the bananas, I recommend using ones that are ripe but still firm, with just a few brown spots. They offer the best balance of sweetness and texture, and they hold up well without getting too mushy. And speaking of Nilla wafers, they're essential! They soften up beautifully in the pudding, transforming into a cake-like texture that’s simply divine. This recipe is fantastic for making ahead, which is a huge plus for entertaining. I find that it tastes even better the next day, after all the flavors have had a chance to meld together and the wafers have fully softened. Just cover it tightly with plastic wrap and let it chill in the refrigerator for at least 4-6 hours, or even overnight. Whether you’re bringing it to a potluck or just enjoying it at home, this creamy banana pudding, with its classic layers and irresistible taste, is sure to be a crowd-pleaser every single time.
Banana pudding is such a comfort dessert 😩 creamy pudding, vanilla wafers, and bananas just always hit.