Southern Banana Pudding with Condensed Milk
Layered sweet, thick, and creamy. this Southern Banana Pudding is a nostalgic, show-stopping dessert with rich layers of pudding, bananas, and cookies that stand tall in any trifle bowl.
Equipment
- Trifle Bowl
- Mixing Bowls
- Hand Mixer
Ingredients
Banana Layer
- 5 bananas thick sliced (about ΒΌ-inch)
- 1 tbsp lemon juice plus water for soaking
Cream Layer
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 3.4 oz instant vanilla pudding mix
- 1.5 cups evaporated milk
- 16 oz Cool Whip divided: half for mixture, half for topping
Cookie Layer
- 1 box vanilla wafers or Chessman cookies for layering and topping
Instructions
- In a small bowl, soak sliced bananas in lemon juice and water to prevent browning. Drain well.
- Beat softened cream cheese in a large bowl until smooth. Add sweetened condensed milk and blend until thick and creamy.
- In a separate bowl, whisk pudding mix with evaporated milk (1.5 cups) until thickened.
- Fold pudding mixture into the cream cheese mixture. Gently fold in half (8 oz) of the Cool Whip until fully combined.
- Line the edges of a glass trifle bowl with cookies. Place a layer of cookies on the bottom.
- Add thick banana slices along the bowl sides, pressing lightly to the glass. Add slices in the center as well.
- Spoon on a thick layer of the pudding mixture. Repeat the cookie, banana, and pudding layers at least 3 times for height.
- Finish with a topping of Cool Whip and a final cookie layer, arranged decoratively on top.
- Chill in the refrigerator for at least 6 hours or overnight before serving for best results.
Notes
- For best visual appeal, use a trifle bowl and press banana slices to the glass before pouring pudding.
- Chill overnight to help the layers set beautifully.
- Can substitute homemade whipped cream for Cool Whip (2 cups heavy cream, 1 tbsp powdered sugar, 1 tsp vanilla).