Southern Banana Pudding

Hello! It’s good to see you today. I have a great dessert idea for your Labor Day celebrations. A quintessential Southern dessert: Southern Banana Pudding. It’s been decades since I have had Banana Pudding, but the kind I remembered was definitely not as delicious as this version. And when I tried this cool, mellow, cloud-like banana pudding, the difference was immediately clear, and I realized that this Banana Pudding is not just for kids. Are you Ready? Let’s do it!

The biggest difference between this Banana Pudding and the one from my childhood memories is that we are using vanilla pudding, not banana pudding. Another big difference? The cream cheese. The light tang of cream cheese elevates this pudding to a level this 40-something appreciates quite a lot. No fake banana flavoring here. The only banana flavor is coming from fresh, ripe bananas.

No-Cook Pudding

This is a no-cook pudding recipe. It comes together quickly and looks beautiful in a trifle serving bowl. We will start with the pudding filling.

Start with beating the softened cream cheese in the bowl of a stand mixer (or in a large bowl with a hand mixer). Beat until the cream cheese is light and fluffy.

Then add the vanilla pudding mix, milk, sweetened condensed milk and vanilla bean paste (or vanilla extract). Mix until well combined.

The rest we will mix by hand. Add half of the Cool Whip to the mixture, and use a silicone spatula to fold in the Cool Whip.

Build the Southern Banana Pudding

Let the pudding sit for a second while we slice 2 bananas into 1/8 to 1/4-inch slices. We can slice the bananas as we go, so they won’t turn brown. Now we will layer the pudding with the Nilla Wafers and banana slices. Start with a layer of Nilla wafers. Use about 1/3 of the package of each layer.

The next layer will be banana slices. Add the two sliced bananas on top of the wafers. Next is pudding. Use a ladle to spoon on about 1/3 of the pudding mixture onto the Nilla Wafers.

Now we repeat the layering. We should end up with 3 layers each of: wafers, banana slices and pudding, topping with pudding.

Don’t worry about getting each layer perfectly flat. In fact, we want this dessert to have a variety of textures and that means letting the bananas, wafers and pudding co-mingle in imperfect ways.

So we end with a pudding layer. Now, cover with plastic wrap and refrigerate for one to two hours. This will give the wafers time to soften a little and for the dessert to meld together a bit.

Finishing Touches

Just before serving, remove from the fridge and take off the plastic wrap. Now top the Southern Banana Pudding with the remaining half of the Cool Whip.

Wait until serving to top with the last of the Cool Whip because the top will flatten out with the plastic wrap on it in the fridge. So topping just before serving with Cool Whip gives a nice, fluffy presentation.

And that’s it! To serve, just dig in with a big serving spoon. This does not make for an elegant presentation, but that’s ok! It’s cool, light, vanilla flavor is punctuated by fresh banana slices and the slightly crunchy, cakey Nilla Wafers. Such a gorgeous mix of textures and light flavors. So perfect for summer – a great send off to the season!

As we gear up for the unofficial end to summer, stay tuned tomorrow for one more great summer dessert that would be another wonderful addition to your Labor Day festivities. Thanks for stopping by today, definitely make this Southern Banana Pudding! Take care and be well, xo Kelly

Key Equipment

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Southern Banana Pudding

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Dessert – American

By Adapted From The Country Cook – Serves: 12

Prep Time: 20 Minutes, plus 1 hour in the fridge – Cooking Time: NA – Total Time: 20 Minutes, plus 1 hour in the fridge

Cool, light, vanilla pudding with the tang of cream cheese, is punctuated by fresh banana slices and slightly crunchy, chewy Nilla Wafers.

Ingredients

• 8 oz. Cream Cheese, softened to room temperature
• 14 oz. Can Sweetened Condensed Milk
• 5 oz. Package Instant Vanilla Pudding Mix
• 3 cups Whole Milk
• 2 tsp. Vanilla Bean Paste or Vanilla Extract
• 8 oz. Tub Cool Whip, thawed, divided in half
• 11 oz. Box Nilla Wafers
• 5 Bananas

Instructions

1

Start with beating the softened cream cheese in the bowl of a stand mixer (or in a large bowl with a hand mixer). Beat until the cream cheese is light and fluffy.

2

Then add the vanilla pudding mix, milk, sweetened condensed milk and vanilla bean paste (or vanilla extract). Mix until well combined.

3

The rest we will mix by hand. Add half of the Cool Whip to the mixture, and use a silicone spatula to fold in the Cool Whip. (Reserve the remaining half of the Cool Whip tub for the presentation topping)

4

Let the pudding sit for a second while we slice 2 bananas into 1/8 to 1/4-inch slices. We can slice the bananas as we go, so they won't turn brown. Now we will layer the pudding with the Nilla Wafers and banana slices. Start with a layer of Nilla wafers. Use about 1/3 of the package of each layer.

5

The next layer will be banana slices. Add the two sliced bananas on top of the wafers. Next is pudding. Use a ladle to spoon on about 1/3 of the pudding mixture onto the Nilla Wafers.

6

Now we repeat the layering. We should end with 3 layers each of: wafers, banana slices and pudding, ending with pudding.

7

Now, cover with plastic wrap and refrigerate for one to two hours.

8

Just before serving, remove from the fridge and take off the plastic wrap. Top the Southern Banana Pudding with the remaining half tub of the Cool Whip. Smooth the Cool Whip over the top to cover the pudding layer.

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