Ingredients
Scale
For the Pudding Layers
- 2½ cups heavy whipping cream: To create the light, fluffy whipped cream topping.
- ¾ cup confectioners’ sugar: Adds a touch of sweetness to the whipped cream.
- 1 tsp vanilla extract: Enhances the flavor of the whipped cream and pudding mixture.
- 8 oz cream cheese (softened): For a creamy, tangy base.
- 14 oz sweetened condensed milk: Adds richness and a touch of caramel-like sweetness.
- 5 oz instant banana pudding mix (just the dry powder): The foundation of that classic banana flavor.
- 1 cup 2% or whole milk: Blends seamlessly with the pudding mix for a silky texture.
For the Layers
- 11 oz Nilla Wafers: These iconic cookies provide the perfect crunch and complement the pudding’s creaminess.
- About 8 medium bananas (sliced): Choose bananas that are barely ripe for optimal texture and sweetness.
Optional Garnish
- Crushed Nilla wafers for a decorative and crunchy topping.
Instructions
1. Prepare the Whipped Cream
- In the bowl of a stand mixer, combine the heavy whipping cream, confectioners’ sugar, and vanilla extract. Using the whisk attachment, whip the mixture on medium-high speed until stiff peaks form (about 5–7 minutes).
- Once whipped, transfer the cream to a separate bowl and refrigerate until needed.
2. Create the Pudding Mixture
- In the same mixing bowl (wipe it out lightly), add the cream cheese. Beat it for about 30 seconds until it’s light and fluffy.
- Gradually add the sweetened condensed milk and whisk until smooth, making sure there are no lumps.
- Mix in the dry pudding mix, ensuring it’s evenly distributed.
- Slowly stream in the milk, continuing to whisk until the mixture is fully combined and creamy.
3. Fold in the Whipped Cream
- Gently fold two-thirds of the whipped cream into the pudding mixture. Be careful not to overmix—this step ensures the final dessert remains light and airy.
4. Assemble the Layers
- Lightly grease a 9×13-inch baking dish with cooking spray.
- Start with a layer of Nilla wafers, arranging them evenly across the bottom of the dish.
- Add a layer of sliced bananas, ensuring each wafer is topped with a banana coin.
- Spread half of the pudding mixture over the bananas, smoothing it into an even layer.
- Repeat the process: add another layer of Nilla wafers, followed by more banana slices, and finish with the remaining pudding mixture.
5. Top It Off
- Spread the remaining whipped cream over the final pudding layer, smoothing it into a pillowy, cloud-like topping.
- Cover the dish with plastic wrap and refrigerate for at least 8 hours (or overnight).
6. Serve and Garnish
- Just before serving, crush some extra Nilla wafers and sprinkle them over the whipped cream for added crunch and aesthetic appeal.
Notes
- Choose the Right BananasSelect bananas that are just barely ripe—firm and yellow with minimal browning. Overripe bananas may turn mushy and brown quickly, compromising the dessert’s visual appeal.
- Make It AheadThis dessert needs at least 8 hours in the fridge for the flavors to meld and the wafers to soften slightly. While it’s tempting to dig in right away, the wait is worth it!
- Substitute Ingredients
- Can’t find Nilla wafers? Use shortbread cookies or Chessman cookies for a buttery twist.
- Swap the whipped cream with Cool Whip for convenience.
- Storage
- This dessert is best enjoyed within two days due to the fresh bananas.
- Store leftovers in an airtight container in the fridge.
- Add a Twist
- Layer in some chocolate chips or peanut butter for a creative variation.
- Garnish with caramel drizzle for extra decadence.
- Prep Time: 8 hours 15 minutes
- Cook Time: No cooking required
- Category: Dessert, No-Bake Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian