One of the first desserts I had when I came down south was banana pudding. I had never had it before and fell almost as hard for it as I did for this town.
Banana pudding is not in fact banana pudding but rather layers of cookies, bananas, custard and whipped cream. You can make it ahead of time and don’t have to turn on the oven so it’s basically a dream dessert for summer entertaining. (It also miiiiight be amazing for breakfast.)
Banana pudding’s origins are mixed. Many attribute it to the south. Many don’t. Here are my thoughts: People have been making it for a long ass time and it’s delicious. Let’s eat some.
1 8-oz block of Philadelphia Cream Cheese
1 14-oz can of sweetened condensed milk
1 5.1-oz box of instant vanilla pudding (6 serving size)
2 cups of milk
1 pint, or 2 cups, of whipping cream
1/4 cup of powdered sugar
1 11-oz box of Vanilla Wafers
3 ripe bananas
- In a large bowl with an electric mixer, beat together the cream cheese and sweetened condensed milk until fully combined.
- To the same bowl, add the vanilla pudding and milk. Beat until combined.
- In a separate bowl, whip cream until soft peaks form. Add powdered sugar and continue to beat until stiff peaks form.
- Mix a heaping one cup of whipped cream into the pudding mixture.
- In a 9×13 pan, line the bottom and sides with vanilla wafers.
- Slice bananas thinly and layer on top of the wafers.
- Layer the pudding mixture on top of the bananas.
- Layer the whipped cream on top of the pudding mixture.
- Decorate with vanilla wafers.
- Refrigerate for at least five hours but it’s better to make the day before.