Banana Pudding
Classic Southern "Nanner Puddin" with real banana flavor and zero chunks — layered with Nilla wafers and whipped topping.
- Prep Time
- 15 min
- Cook Time
- 0 min
- Total Time
- 1 hr 15 min
- Servings
- 12 servings
In my family we call this "Nanner Puddin," and you'd better say it with a Southern twang or you're doing it wrong. My brother and I are both a little picky about banana chunks in our pudding, so I had to get creative to keep the real banana flavor without the texture we don't love.
After testing a few different approaches, I landed on this version — real banana flavor throughout, completely smooth, and layered over a bed of Nilla wafers. My kids, who adore bananas in any form, put it through the ultimate taste test and asked for seconds before the first bowl was even gone.
Ingredients
- 8 oz. cream cheese, softened
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/4 cup confectioners sugar
- 3 cups half and half
- 1 small box instant vanilla pudding mix
- 1 small box instant banana cream pudding mix
- 1 box Nilla wafers
- 8 oz. frozen whipped topping, thawed
- sliced bananas (optional)
Instructions
- 1In a mixing bowl or standing mixer, beat the cream cheese, vanilla, mashed bananas, and confectioners sugar at medium speed until well blended.
- 2If you prefer no banana chunks, puree the bananas in a blender until smooth before adding.
- 3Add the pudding mixes and half and half, and continue beating for 1 minute.
- 4Spread the Nilla wafers along the bottom of a 9x13 inch dish.
- 5Pour the pudding mixture on top of the cookies and spread into an even layer.
- 6Refrigerate for at least 1 hour before serving, and garnish with whipped topping.
Tips
- Want banana chunks? Chop a couple extra bananas and layer them between the pudding and whipped topping layers.
