This Banana Pudding is a no-cook pudding recipe made with sweetened condensed milk, cream cheese and pudding, fresh bananas and Nilla wafers!
KeywordBanana Pudding, Banana Pudding Recipe, Best Banana Pudding
8 ounce block cream cheese, softened to room temperature
14 ounce can sweetened condensed milk
5 ounce package Instant vanilla pudding mix (larger box)
3 cups milk (2 % or higher)
2 teaspoon vanilla extract
8 ounce tub whipped topping (COOL WHIP), thawed (divided use)
11 ounce box Nilla wafers (divided use)
5-7 bananas, peeled and sliced (divided use)
In a large bowl, beat 8 ounce block cream cheese, softened to room temperature with an electric mixer on medium speed until smooth and fluffy.
Add in 14 ounce can sweetened condensed milk, 5 ounce package Instant vanilla pudding mix, 3 cups milk and 2 teaspoon vanilla extract.
Mix until combined well.
Finally, stir in half of the 8 ounce tub whipped topping (COOL WHIP), thawed.
To layer: place one-third of the 11 ounce box Nilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13-inch baking dish.
Add a single layer of the 5-7 bananas, peeled and sliced.
Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
Continue with two more layers.
Top with remaining whipped topping.
Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.