Ingredients
Equipment Needed
- Hand mixer
- Glass Bowl
- Rubber spatula
- Measuring cups
- Liquid measuring cups
- Mixing bowls (medium & large)
Banana Pudding
- 2 packages (3.4 oz) banana (or vanilla) instant pudding
- 4 cups whole or 2% milk, cold
- 8 oz cream cheese, softened to room temperature
- 3/4 -1 cup powdered sugar (depending on sweetness preference!)
- 2 1/2 cups heavy whipping cream, cold
- 2 tsp vanilla extract
- 2 packages chessman cookies (vanilla wafers also work)
- 6 bananas, sliced
- salted caramel sauce
What to do
1. To begin, place milk and instant pudding in a large bowl and beat with a hand mixer on medium speed for 2 minutes (hand whisk also works, you just have to work a little harder). Cover the bowl with plastic wrap and set in the fridge (the pudding will thicken as it sits).
2. Place cream cheese and powdered sugar in a stand mixer with fitted attachment (hand mixer also works). On medium speed, beat the mixture until creamy and smooth (you may have to scrape down the bowl as you beat). Slowly pour in the heavy whipping cream and increase the speed to medium high. Beat until medium stiff peaks form. Then add the vanilla, mix until combined.
3. Assemble your pudding. Note: As seen in the video below, I used a vase like glass dish but any vessel will work (I have one linked here)! Start with a layer of chessman cookies. Then top with pudding, whipped cream, bananas, salted caramel and then crushed chessman. Repeat this process until you run out of pudding and whipped cream! Pro tip: if you are using a glass container, arranging bananas against the glass makes for a very pretty presentation (see note below for more details on layering and keeping bananas fresh!)
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- To keep bananas from browning, try brushing them with a little lemon juice and water. You can also mix 1 tbsp of water and honey (or sugar) and brush the bananas. This method helps keep the air from hitting the bananas, which means, slowing browning process
- I have found that the longer the banana pudding sits, the better it gets. I highly advise keeping the banana pudding in the fridge for at least 2 hours after assembly.
- Make sure to bring cream cheese to room temp before mixing into the powdered sugar. This ensures a smooth even and silky whipped cream.
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If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!