Awhile back we had dinner with some friends and for dessert she made this banana pudding and I have been hooked ever since. Now this is not your traditional banana pudding that you cook and that has the big fluffy meringue. That’s for another day! This recipe is so quick and easy and it makes a ton! You will have a 9×13 casserole dish full of fluffy banana pudding. It’s perfect for any cook out or family event, or even to satisfy the pregnancy cravings I have been getting lately! I don’t think I have met anyone who doesn’t like this banana pudding recipe!
Ingredients:
1 (8 ounce) package cream cheese
1 (14 ounce) can of sweetened condensed milk
1 (3.4 ounce) box of instant french vanilla pudding mix
1 (3.4 ounce) box of instant banana cream pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) tub cool whip
6-8 bananas sliced
2 – 3 boxes Lorna Doone cookies
Directions:
In a large bowl or in the bowl of a stand mixer, beat the cream cheese until fluffy. Beat in condensed milk, both pudding mixes, cold milk and vanilla. Mix until smooth. Fold in cool whip.
Line the bottoms of a 9×13 baking dish with cookies. I like to have more of a crunch to mine so I put the cookies going up the side of the dish too.
Arrange banana slices evenly over cookies. If you like more bananas like me you can put two layers. Spread the pudding mixture over the bananas.
Then top with additional cookies. Cover your dish with plastic wrap and chill. The banana pudding is best the next day so I make it the night before I plan on eating it. But if you just can’t wait go ahead dive in!
I hope you enjoy this quick and easy recipe!
~Cheers
Great Food and Great Wine all at home! 