If you’re looking for the ultimate banana pudding recipe, this one’s it!
This Banana Pudding is everything you love about the Southern classic. It’s rich, creamy, and full of cookies and bananas. It combines easy convenience with a few extras to give it a richer, silkier texture that’s easy enough for everyday dessert but also perfect for parties and potlucks.
Banana Pudding Recipe with Cream Cheese
Banana pudding is one of those Southern desserts that instantly makes me feel right at home. I’ve tried countless versions over the years, and this version (with a little cream cheese twist) is hands down not only my favorite, but everyone I make it for. It’s just sweet enough, extra creamy, and always a crowd favorite.
Adding cream cheese is my not-so-secret secret. It takes a familiar classic and makes it feel special without any extra fuss. Whether you’re making it for your own family or bringing it to share with friends, trust me, this banana pudding is the one they’ll request again and again!
Banana Pudding Ingredients
- Milk
- Instant Pudding
- Cream Cheese
- Sweetened Condensed Milk
- Cool Whip
- Vanilla Wafers
- Bananas
Best Cookies for Banana Pudding
While traditional banana pudding uses vanilla wafer, you can easily swap them out to put your own twist on the classic. Here are a few options to try:
- Vanilla Wafers (Nilla Wafers): The classic choice and what this recipe actually calls for. They soften perfectly, adding that nostalgic vanilla flavor everyone loves.
- Shortbread Cookies: Rich, buttery, and slightly crumbly. These give your pudding a bit of an upgrade. They don’t soften as much as wafers.
- Chessmen Cookies: These buttery cookies hold their shape and give the pudding a more decorative look.
- Golden Oreos: If you’re craving something extra sweet, Golden Oreos add both creaminess and the vanilla taste.
- Graham Crackers: Not exactly a cookie, but they had a sweet honey flavor along with a little bit of cinnamon taste that goes really well with the bananas.
Does this recipe use fresh whipped cream or cool whip? What is the difference and which is better?
This recipe uses cool whip but you can use fresh whipped cream if you prefer. If you opt to use fresh whipped cream, be sure to sweeten it.
The difference between the two will be taste and consistency. As far as which is better, this is entirely up to personal preference.
How to Make Banana Pudding with Cream Cheese
Detailed instructions and measurements to make Homemade Banana Pudding are listed in the recipe card at the bottom of this page.
- Add the pudding mix to a mixing bowl with the milk. Using a hand mixer, mix until it begins to thicken and set aside.
- In a separate large mixing bowl add the sweetened condensed milk and cream cheese. Using the hand mixer, mix until they are fully combined.
- Add the pudding mix to the cream cheese and condensed milk mixture and mix completely.
- Gently fold in the cool whip to the pudding mixture. Be gentle so it keeps some of the air in it.
How to Layer Banana Pudding
- Line the bottom of a 9×13 casserole dish with vanilla wafers in an even layer.
- Top the vanilla wafers with sliced bananas.
- Pour the pudding mixture over the top of the bananas and spread evenly.
- Top with the remaining vanilla wafers. I like to crush them, but you can also leave them whole.
- Cover tightly and refrigerate for 4-6 hours (or overnight) before serving. You can serve it right away if you’d like but refrigerating for at least 2 hours will give it a much better flavor and texture.
How to Thicken Banana Pudding
If your banana pudding turn out thinner than you’d like, here a few simple ways to thicken it:
- Chill longer: Banana pudding thickens naturally in the refrigerator. Allow it to chill at least 4-6 hours, preferably overnight.
- Cornstarch slurry: If you’re cooking your pudding from scratch and opting not to use the instant kind, whisk together equal parts cornstarch and cold water. Gradually stir this slurry into the pudding over low heat until thickened. But remember, this is only an option if you swapped the instant pudding mix for pudding from scratch.
- Instant Pudding Mix: If you’re still using instant pudding mix as this recipe calls for, you can reduce the milk slightly (1/4 cup less) to get a thicker consistency.
- Whipped Cream: Gently fold whipped cream into the pudding. It adds thickness, creaminess, and extra flavor.
Can You Make Banana Pudding Ahead of Time?
Absolutely! Banana pudding actually tastes even better when it’s made ahead of time because the cookies soften, and the flavors all come together. To get the best results:
- Prepare the pudding 1 day in advance for the best flavor and texture.
- Cover tightly with plastic wrap or place in an airtight container to prevent the bananas from browning or the pudding from drying out.
How Long to Refrigerate Banana Pudding Before Serving
Banana pudding should chill at least 4-6 hours before serving. For the best results, refrigerate it overnight. This gives your pudding enough time for the flavors to meld together, the cookies to soften, and the pudding to reach it’s ideal consistency.
If you’re short on time, a minimum of 2 hours will still give you delicious banana pudding, but it may have a firmer cookie texture.
Cream Cheese Banana Pudding Variations
- Vanilla Wafers – you can replace the vanilla wafers with chess cookies. We prefer the vanilla wafers, but some prefer the chess cookies.
- Cool Whip – you can use homemade whipped cream if you want. Be sure to sweeten your whipped cream and that it has formed stiff peaks.
- Sweetened Condensed Milk – you technically can use evaporated milk as a substitute for sweetened condensed milk for consistency and texture, but it will not have the same flavor. You will lack the sweetness and caramelized flavor if you do this. You will not get the same result.
- Instant Pudding – if you prefer to use homemade, you can. I prefer the consistency that instant pudding adds. If you do decide to make the pudding homemade, you’ll need to be sure the consistency holds up.
Tips for Making Banana Pudding with Condensed Milk
- When whipping your milk and instant pudding mix together, you can stop before it gets really thick so that it’s easier to spread. Once it’s thickened slightly, you can place it in the fridge to thicken further.
- Be gentle when folding in the cool whip (or whipped cream). You don’t want it to deflate. Keep some of the air in it by folding gently as you combine it.
- If you want more bananas, go for it! Make it your own. I find that 3 large bananas is the perfect ratio.
- You can put whole vanilla wafers across the top. I like the look and taste of them crushed on top.
How to Store Banana Pudding with Condensed Milk
This easy banana pudding can be stored in the refrigerator as long as it stays covered. You can leave it in an airtight, covered container or cover it will cling style wrap.
Do not leave it at room temperature for more than 2 hours.
How long can Banana Pudding last in the fridge?
Homemade banana pudding will last up to 3 days in the fridge when stored properly.
How Long Can Banana Pudding Sit Out?
Banana pudding can safely sit out at room temperature for about 2 hours. After that, it’s best to refrigerate it to prevent any bacteria growth and keep it fresh. If you’re serving it at a party, consider placing the dish over ice or serving smaller portions at a time.
Eagle Brand Banana Pudding FAQs
No, it does not freeze well. You can freeze the pudding, but the texture and taste are affected when it is thawed. The ingredients are very delicate and freezing them changes them. I don’t recommend freezing it.
To keep cut bananas from turning brown, you can coat them in a light layer of lemon juice.
The best cookies to use in the banana pudding are vanilla wafers. You can also use chess cookies.
Yes, this recipe can be doubled or even tripled easily. You’ll find on the recipe card an area to change the number of servings and it will adjust all of the ingredients accordingly.
There are a few reasons your banana pudding could be runny. The first reason could be due to not letting it set completely in the refrigerator. This recipe does require some chilling time so be sure to do it for the full, complete amount of time.
Another reason for it being runny could be due to overripe bananas. Overripe bananas tend to release more liquid.
It could also be due to substitutions you made to the recipe. If you opted for low fat (or fat free) milk or used something like almond milk, it can affect the consistency of the pudding. The fat in dairy milk contributes to the consistency of the pudding.
Adding cream cheese to banana pudding gives it a richer, creamier texture and a slight tanginess that goes really well with the bananas. It also helps stabilize the pudding, giving it a thicker consistency.
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Cream Cheese Banana Pudding
Equipment
Ingredients
- 2 boxes french vanilla instant pudding mix 3.4ounce boxes
- 3 cups milk
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese
- 12 ounces cool whip
- 1 box vanilla wafers
- 3 whole bananas sliced
Instructions
- Add the pudding mix to a mixing bowl with the milk. Using a hand mixer, mix until it begins to thicken and set aside.
- In a separate large mixing bowl add the sweetened condensed milk and cream cheese. Using the hand mixer, mix until they are fully combined.
- Add the pudding mix to the cream cheese and condensed milk mixture and mix completely.
- Gently fold in the cool whip to the pudding mixture. Be gentle so it keeps some of the air in it.
- Line the bottom of a 9×13 casserole dish with vanilla wafers in an even layer.
- Top the vanilla wafers with sliced bananas.
- Pour the pudding mixture over the top of the bananas and spread evenly.
- Top with the remaining vanilla wafers. I like to crush them, but you can also leave them whole.
- Cover tightly and refrigerate for 4-6 hours (or overnight) before serving. You can serve it right away if you'd like but refrigerating for at least 2 hours will give it a much better flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe, and I make this all the time. When I found this I said forget the old fashion banana pudding. This is quicker and taste smooth. My customers can’t get enough and neither can family!!
This is so kind of you, Natalie. Thank you so much!!
Thank you for this recipe I’m from Mississippi and never made one but love it. I’m in Wisconsin now so I’m gonna go out and get everything today and make one.❤️
Hope you enjoy! It’s a family favorite for us