The BEST Banana Pudding
About This Bread Pudding
This Banana Pudding is INSANELY delicious and a smidge less traditional than your normal banana pudding. It’s thick, rich, creamy, and unapologetically heavy on the cream cheese because… cream cheese is my kryptonite. If a dessert uses it, I want extra. This version is thicker than traditional banana pudding, since the cream cheese + whipped cream mixture creates a luxurious, velvety texture.
If you prefer a more classic, looser “pudding-style” banana pudding, you can mix the instant pudding with whole milk before adding it in. But if you love the thicker consistency — skip that step. Either way, this recipe is easy, indulgent, nostalgic, and perfect for every occasion from holidays to Sunday dinner.
Why You’ll Love This
Extra cream cheese → extra thick, ultra-creamy pudding.
Uses instant pudding, so no stovetop cooking required.
Can be made thick or classic, depending on your preference.
Perfect layering dessert that looks beautiful in a trifle bowl.
Ideal make-ahead recipe — gets better as it chills.
Crowd-pleasing, nostalgic, and always the first dessert gone.
Ingredients You’ll Need
For the Pudding
Heavy cream (whipped to stiff peaks)
Sweetened condensed milk
Cream cheese
Sugar
Salt
Vanilla extract
Instant vanilla pudding mix (3.4 oz)
For the Layers
Ripe bananas
Vanilla wafers
Whole milk (optional — only if you want a thinner pudding)
How to Make It
Whip the heavy cream until stiff and set it aside. In another bowl, beat the cream cheese until smooth, then mix in sweetened condensed milk, sugar, salt, vanilla, and the instant pudding mix. If you prefer a thinner texture, whisk the pudding mix with whole milk before adding it. Fold in the whipped cream until the mixture is fluffy and fully combined. In a glass bowl or trifle dish, layer vanilla wafers, sliced bananas, and the cream cheese pudding mixture, repeating until you reach the top. Chill at least 2 hours — or overnight for the dreamiest texture — and top with extra bananas and crushed wafers before serving.
Tips for Success
Use INSTANT pudding — not cook & serve.
For thicker pudding → skip the milk.
For classic pudding texture → use the milk step.
Make sure bananas are ripe but not mushy.
Refrigerate at least 2 hours (overnight is incredible).
Add bananas right before serving to prevent browning.
Use a glass trifle bowl for the prettiest presentation.
Frequently Asked Questions
Do I have to use the milk?
No. Only use it if you prefer a thinner, classic banana pudding texture.
Can I make this ahead?
Yes — it’s actually better the next day. Just add fresh bananas on top right before serving.
Can I use whipped topping instead of heavy cream?
Yes, you can substitute Cool Whip for convenience. It will be sweeter.
How do I keep the bananas from browning?
Slice them right before layering, or lightly toss in lemon juice (very optional).
What kind of cream cheese works best?
Full-fat block cream cheese. No tub, no low-fat — it changes the consistency.
What to Serve With It
Fresh whipped cream
Extra vanilla wafers
Caramel drizzle
Fresh berries
More Recipes You’ll Love
Banana Pudding
Ingredients
- 2 cups of heavy cream
- 1 can of sweetened condensed milk (14 oz)
- 16 oz of cream cheese (2 packages), softened
- 1/2 cup of granulated sugar
- 1/4 tsp of salt
- 1 tsp of pure vanilla extract
- 1 small box (3.4 oz) of instant vanilla pudding mix
- 5-6 ripe bananas, sliced
- 1 box of vanilla wafers
- 1 cup whole milk, OPTIONAL (if you like a more "pudding" texture)
Instructions
- In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, granulated sugar, salt, pure vanilla extract, and instant vanilla pudding mix, and beat until well combined. OPTIONAL: If you like a thinner more "pudding"-like texture, mix 1 cup of milk with pudding. Then in another bowl, beat the cream cheese until smooth. Add in the pudding mixture, sweetened condensed milk, sugar, salt, vanilla extract and beat until well combined.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- In a large glass bowl, layer the vanilla wafers on the bottom, followed by a layer of sliced bananas.
- Spoon a layer of the cream cheese mixture over the bananas and repeat the layers, ending with a layer of cream cheese mixture on top.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Before serving, top with additional sliced bananas and crushed vanilla wafers for garnish.
