You’ll love this fluffy banana pudding recipe with condensed milk, cream cheese, instant pudding, and lots of vanilla wafers.
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Step By Step Video
This is a copycat recipe for a New York style banana pudding, made popular by Magnolia Bakery. There are a few changes, which really makes it extra delicious.
I love that it’s scoopable, soft, and oh so fluffy. It has lots of banana flavor with the instant banana pudding and fresh thinly sliced bananas.
What is Banana Pudding?
Banana Pudding is a classic Southern dessert that has layers of custard or pudding, fresh sliced bananas, vanilla wafers, and whipped or meringue topping.
The classic recipe is served warm, and others are chilled (like this one). It’s a must-have dessert to serve at cookouts, potlucks, barbecues, and during the holidays.
Ingredients
Cream Cheese - Full Fat Philadelphia is recommended, it needs to a very soft room temperature to prevent lumps.
Condensed Milk - adds such a creamy taste and helps to thicken.
Heavy Cream- Used to make the pudding and the whipped cream.
Instant Pudding- Banana flavored is recommended. You can substitute with vanilla pudding.
Vanilla Extract- Adds a good flavor, use homemade if you have it.
Cornstarch- Helps to thicken and stabilize the heavy cream. Similar to stabilized whipped cream or pudding.
Bananas- Fresh and thinly sliced. Nice and ripe with a few specks of brown are best.
Wafers- Any vanilla wafers, like Nillas. Chessman cookies are delicious as well.
Banana-less Pudding
Are you team layering the fresh bananas in the pudding or when you serve it? My recommendation is…. it depends.
Is the cookout tomorrow, and it’s going to be eaten with no leftovers? I’m making it with the bananas in the pudding. It’s how it’s traditionally served.
You want it to last and enjoy most of the week? I’m making it without the bananas and adding sliced bananas when I’m serving it. Some call it cookie pudding.
Check out this Banana Pudding with Fresh Bananas Recipe with Cool Whip.
Tips For The Best Banana Pudding
Allow the banana pudding to chill overnight, or if you're making it without the fresh bananas in the pudding, for a whole day. It allows the pudding to soften the wafers and thicken up to a fluffy texture.
To prevent brown bananas, toss them with a touch fresh lemon juice.
Make individual banana pudding cups for a party, event, or the holidays for easier serving.
You can use any type of cookies you would like, not just vanilla wafers. Popular options include Chessman, Golden Oreos, Lorna shortbread, and even Nutter Butters.
If you want more of a fluffy textured pudding, use one box of vanilla wafers. I used about 1 ½ boxes, because I love lots of cookies in the banana pudding.
Can reduce the condensed milk, if you would like a less sweet pudding.
For a less fluffy or softer pudding texture, reduce the cornstarch to 1 tablespoon.
Storage and Leftovers
Banana pudding with bananas can last for up to 3 days in the refrigerator. The fresh bananas start to turn brown and break down.
Banana pudding without fresh sliced bananas can last for up to 5 days in the refrigerator. I like to add the bananas when I serve the pudding.
How To Make Fluffy Banana Pudding Step By Step
Make Fluffy Mixture
1. In a bowl, mix together the instant pudding, heavy cream, and water. Mix for about 2 minutes, cover, and place into the refrigerator to chill for at least 20 minutes.
2. Grab a large mixing bowl or the bowl of a stand mixer. Add the heavy cream and cornstarch. Mix until stiff peaks form. Place into the refrigerator to keep chilled.
3. In another large mixing bowl or the bowl of a stand mixer. Add the condensed milk and softened cream cheese. Mix for about 8 minutes or until the mixture is very smooth and thick.
4. With a rubber spatula, fold in the pudding mixture into the cream cheese mixture. You'll want to do this in 3 parts, to prevent deflating the mixture.
5. Then fold in the whipped cream, little by little. You want a very fluffy mixture.
Layer The Pudding
6. In a deep 9x13 dish or large foil pan, add ⅓ of the fluffy mixture. Spread into an even layer. Top with ½ of the desired vanilla wafers and sliced bananas.
7. Add another ⅓ of the fluffy mixture. Top with the remaining vanilla wafers and sliced bananas. Top with the last ⅓ of the fluffy mixture, spread evenly. Cover and place into the refrigerator.
8. Chill for at least 6 hours. I prefer overnight for the vanilla wafers to be extra soft.
9. Serve with an ice cream scoop or a large spoon. If you made the banana pudding without the fresh bananas, layer them after each scoop. Enjoy.
Fluffy Banana Pudding
Equipment
- Deep 9x13 Baking Dish or Foil Pan
- Mixing Bowls
- Stand or Hand Mixer
- Whisk
- Rubber Spatula or Mixing Spoon
- Measuring Tools
Ingredients
- 2 3.1oz Instant Banana Puddings
- 1-1 ½ 11oz Vanilla Wafers, box
- 1 14oz Condensed Milk, can
- 1 8oz Cream Cheese, softened
- 1 32oz Heavy Cream
- 1-2 tablespoon Cornstarch
- 1 tablespoon Vanilla Extract
- 1 ½ cups Cold Water
- 4 large Bananas, fresh sliced (toss in lemon juice to prevent browning)
Instructions
Make Fluffy Mixture
- In a bowl, mix together the instant pudding, heavy cream, and water. Mix for about 2 minutes, cover, and place into the refrigerator to chill for at least 20 minutes.
- Grab a large mixing bowl or the bowl of a stand mixer. Add the heavy cream and cornstarch. Mix until stiff peaks form. Place into the refrigerator to keep chilled.
- In another large mixing bowl or the bowl of a stand mixer. Add the condensed milk and softened cream cheese. Mix for about 8 minutes or until the mixture is very smooth and thick.
- With a rubber spatula, fold in the pudding mixture into the cream cheese mixture. You'll want to do this in 3 parts, to prevent deflating the mixture.
- Then fold in the whipped cream, little by little. You want a very fluffy mixture.
Layer The Pudding
- In a deep 9x13 dish or large foil pan, add ⅓ of the fluffy mixture. Spread into an even layer. Top with ½ of the desired vanilla wafers and sliced bananas.
- Add another ⅓ of the fluffy mixture. Top with the remaining vanilla wafers and sliced bananas. Top with the last ⅓ of the fluffy mixture, spread evenly. Cover and place into the refrigerator.
- Chill for at least 6 hours. I prefer overnight for the vanilla wafers to be extra soft.
- Serve with an ice cream scoop or a large spoon. If you made the banana pudding without the fresh bananas, layer them after each scoop. Enjoy.
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