We’ve taken the beloved Southern classic to a whole new level and made the MOST delicious banana pudding using cream cheese whipped cream! This ultra-creamy banana pudding is layered with fresh bananas and vanilla wafer cookies to make THE perfect dessert.
Sure, we all love traditional banana pudding… but have you tried banana pudding that uses a block of cream cheese?! Cream cheese has a way of making any delicious dessert more special. It adds a richer flavor and makes things super creamy and delicious. Not only that, the subtle tanginess in cream cheese offers a depth of flavor you just can’t get with your average milk and cream.
Banana Pudding Recipe – What You’ll Need
- Whole milk: whole milk is what makes this banana pudding rich and creamy.
- Cream cheese: the secret ingredient for this whipped cream! Be sure to soften the cream cheese first before using.
- Heavy whipping cream: this is used to make the delicious whipped cream.
- Vanilla extract: vanilla and bananas are always a great flavor combination.
- Bananas: you’ll need at least 5 sliced bananas for this creamy pudding.
- Nilla Wafers: adding a layer of wafers creates a delicious contrast of flavor and texture.
- Electric mixer: you’ll need an electric mixer to give the whipped topping the best texture.
Substitutions & Variations
Pudding: You can skip making homemade pudding and use 3 boxes of Jello instant vanilla pudding mix.
Nilla Wafers: Swap out the Nilla Wafers for graham crackers, animal crackers, Chessman cookies, or Golden Oreos Thins.
Add Berries: Blueberries, strawberries, raspberries, or even blackberries would add sweetness and tartness to your pudding.
Drizzle Caramel: Add a layer of caramel drizzle to each layer of your banana pudding for added indulgence.
Add Peanut Butter: Peanut butter and banana taste amazing together. So why not layer that in your pudding?
FAQs
Can bananas be too ripe for banana pudding?
Yes. Ripe bananas usually have brown spots, which can be unappetizing to look at in a dessert. Therefore, be sure you have bananas that are free of brown spots and blemishes and are medium to soft in texture. You don’t want to use under-ripe bananas, either!
Should pudding cool before serving?
Yes. Pudding should always be cooled before serving. This will ensure that it has set properly and will help enhance the flavor of the pudding. However, make sure the pudding has time to cool down before you place it in the refrigerator. This will ensure everything chills evenly.
Why is my banana pudding watery?
Your banana pudding may come out watery if you aren’t mixing it correctly. One of the key things to keep in mind when making banana pudding is that too much mixing can create a watery consistency. If you mix your pudding for too long, the ingredients will break down and become too thin.
Storage
We recommend only assembling banana pudding that will be eaten the day of. If you have extra pudding and other ingredients, be sure to store them separately in airtight containers. The pudding mixture and bananas can be stored in the fridge for up to 3 days.
We don’t recommend freezing this banana pudding recipe, as the bananas will brown, the Nilla Wafers will become soggy, and the cream cheese whipped cream will have an unpleasant texture.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
Serving Suggestions
LOVED this easy banana pudding? We at The Cheese Knees have plenty more delicious cream cheese desserts for you to try, like this Cream Cheese Cherry Dump Cake, Cream Cheese Blackberry Cobbler, and Peanut Butter Cream Cheese Milkshake.
And if you’re a banana fiend, try our Banana Cake with Cream Cheese Frosting, Cream Cheese Banana Bread, or Cream Cheese Banana Bread Muffins!
Banana Pudding with Cream Cheese
Ingredients
Banana Pudding
- 3 cups whole milk divided
- 3 tablespoons cornstarch
- ¾ cup granulated sugar
- 3 large egg yolks
- 1 tablespoon unsalted butter softened
- 1 tablespoon vanilla extract
Cream Cheese Whipped Cream
- 8 oz. cream cheese softened
- 1.5 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 5 bananas sliced
- 11 oz. Nilla Wafers
Instructions
- First, make the banana pudding. Add ½ cup of whole milk and the cornstarch to a small bowl and mix. Set aside.
- Add the sugar and egg yolks to a large bowl and whisk until combined. Set aside.
- Next, add the remaining milk to a medium-sized saucepan and heat over low heat.
- When the milk has started to simmer, it’s time to temper the egg yolks. Vigorously whisk ½ cup of the warmed milk into the egg yolks and sugar. Transfer back into the saucepan while whisking. Then, whisk in the milk and cornstarch.
- Continue to simmer and whisk the mixture until thickened. About 5-10 minutes.
- Remove from the heat and stir in the butter and vanilla extract.
- Transfer the mixture into a large bowl and cover with plastic wrap. Press the plastic wrap onto the pudding so that it is touching. This will make it so a film does not form on top of the pudding.
- Refrigerate until cold, about 4 hours.
- Make the cream cheese whipped cream. Add the cream cheese and heavy cream to a bowl. Using an electric mixer, beat together until soft peaks form. And the vanilla and powdered sugar mix until well combined and stiff peaks start to form. Cover and refrigerate until ready to use.
- To build the pudding, prepare your serving dish. Place about 1 cup of Nilla wafers on the bottom of the dish. Then, 1 cup of banana slices. Next, spread about 2 cups of the pudding over the banana slices. Spread about half of the cream cheese whipped cream over the pudding. Continue building until you have used all of the ingredients. Finishing with the remaining Nilla wafers and banana slices.
- This can be served immediately or stored for later.
Tips & Notes
- If you want to skip making homemade pudding, you will need about 3 boxes of Jello vanilla pudding mix.
- This can be served in a large trifle stand or 4-8 smaller serving dishes.
- It is important to temper the egg yolks before adding them to the warmed milk in the saucepan. If they are not tempered, you may end up with scrambled eggs.
