Creamy Sweet Banana Pudding

by

This recipe sounds like a dream—the combination of cream cheese and sweetened condensed milk gives it that “mousse-like” texture that sets it apart from traditional puddings.

Since you asked for full recipes, I have organized your notes into a clean, easy-to-follow format for your collection.

Creamy Sweet Banana Pudding

This recipe is exceptionally rich and creamy. Using instant pudding and room-temperature cream cheese ensures a smooth, thick consistency without any cooking required.

  • Prep time: 20 minutes

  • Chill time: 3–4 hours

  • Servings: 10–12

  • Shelf Life: Best eaten within 48 hours.

Ingredients

  • 1 (8-oz) block cream cheese, room temperature

  • 1 (14-oz) can sweetened condensed milk

  • 1 (5-oz) package instant vanilla pudding mix

  • 2 1/2 cups cold milk

  • 2 tsp vanilla extract

  • 8 oz heavy cream, whipped (or one 8-oz tub of Cool Whip)

  • 4 ripe bananas, sliced

  • 10 oz shortbread cookies (like Chessmen or Lorna Doone)

Instructions

  1. Cream the Base: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sweetened condensed milk until completely smooth. Scrape the sides of the bowl to ensure there are no lumps (about 2–3 minutes).

  2. Thicken the Pudding: Add the dry pudding mix, cold milk, and vanilla. Start on low speed for 30 seconds to avoid a mess, then increase to high. Beat for 4–5 minutes until the mixture is thick and smooth.

  3. Lighten the Texture: Gently fold half (4 oz) of your whipped cream into the pudding mixture until just combined. Set the other half aside for the topping.

  4. Layer the Dish: * Line the bottom of a 9×13 baking dish (or a trifle bowl) with a single layer of shortbread cookies.

    • Place the sliced bananas evenly over the cookie layer.

  5. Assemble: Spread the pudding mixture evenly over the bananas. Top the pudding with the remaining whipped cream, smoothing it to the edges.

  6. Garnish: Crumble any remaining cookies over the top or tuck whole cookies around the edges for decoration.

  7. Chill: Cover with plastic wrap and refrigerate for at least 3–4 hours before serving to allow the cookies to soften slightly and the flavors to meld.

Pro-Tips

  • Banana Ripeness: Use bananas that are yellow with just a few brown spots. If they are too green, they won’t be sweet enough; if they are too dark, they will become mushy too quickly.

  • Smoothness Hack: If your cream cheese is still a bit cold, microwave the unwrapped block for 15 seconds before mixing to prevent lumps.

Leave a Comment