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Not Yo’ Mama’s Banana Pudding Recipe

Not Yo’ Mama’s Banana Pudding Recipe

This incredibly rich Not Yo' Mama's Banana Pudding takes the classic Southern dessert to a whole new level! Featuring a dense, cheesecake-like vanilla pudding layered with fresh bananas and softened wafers, it is the ultimate make-ahead crowd-pleaser.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 15

Ingredients
  

  • 1 oz box Vanilla Wafers
  • 4 to 6 bananas sliced
  • 2 cups milk
  • 1 5 oz box Instant French Vanilla pudding
  • 1 8 oz package cream cheese, at room temperature
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz container frozen whipped topping, thawed (or equal amount sweetened whipped cream)

Instructions
 

  • Prep the Base Layer: To the bottom of a 9x13-inch baking dish, cover evenly with half of the vanilla wafers.
  • Add the Fruit: Add the fresh bananas, sliced into ¼ to ½ inch thickness, directly to the top of the wafer layer.
  • Mix the Pudding: In a medium bowl, use a hand mixer to combine the milk and the instant French vanilla pudding mix until slightly thickened. Set aside.
  • Whip the Cream Cheese: In a large bowl, using the hand mixer, cream the room-temperature cream cheese and sweetened condensed milk together until completely smooth and lump-free.
  • Fold in the Topping: Once the cheese mixture is smooth, use a rubber spatula to gently fold in the thawed whipped topping.
  • Combine the Mixtures: Gently fold the prepared vanilla pudding into the cream cheese mixture until well incorporated and fluffy.
  • Assemble the Dish: Pour the creamy pudding mixture evenly over the cookies and bananas in the baking dish. Cover the top of the pudding with the remaining half of the vanilla wafers.
  • Chill and Serve: Cover the dish tightly and refrigerate until ready to serve, for at least 1 hour (though overnight is highly recommended for the best texture).

Notes

Want to make this a little more tropical? Add diced pineapple to the bottom with the bananas and top with shredded coconut and maraschino cherries. 
Turn this into an icebox cake by freezing for 4 hours up to overnight. 
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