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banana pudding recipe with cool whip
This is just a quick overview of the simple ingredients that you’ll need to prepare the easy homemade banana pudding. As always, specific measurements and complete instructions are included in the printable recipe box at the bottom of the post.
- Vanilla wafer cookies: I always use Nabisco Nilla Wafer brand, but any similar version will work. Try graham crackers as an alternative!
- Vanilla instant pudding mix: the small 4-serving box of Jell-O instant pudding is perfect, but you can use a larger box if you like thicker layers of pudding.
- Milk: to prepare the instant pudding.
- Bananas: you want them ripe and sweet, but not too ripe and mushy.
- Frozen whipped topping: such as Cool Whip, thawed in the refrigerator overnight. You can certainly use your own homemade sweetened whipped cream if you prefer!
HOW TO MAKE BANANA PUDDING?
I’m not kidding when I say that this no-bake recipe is quick and easy! There’s no need to use an electric mixer to beat whipping cream until stiff peaks form; no need to stress over made-from-scratch meringue; and no need to stir custard in a saucepan on the stovetop. Once your ingredients are ready, it’s just a matter of assembling the dessert and sticking it in the refrigerator!
- Whisk together the vanilla pudding mix and the milk in a large bowl, according to the instructions on the box. Set aside in the fridge.
- Arrange vanilla wafers in a single layer in the bottom of an 11 x 7-inch (medium) dish.
- Spread half of the prepared pudding mixture over the cookies.
- Top the pudding with a single layer of banana slices.
- Repeat the layers once more, starting with the cookies.
- Top the final layer of banana slices with the Cool Whip.
- Refrigerate for at least 4 hours (or overnight).
- Garnish with additional banana slices or Nilla wafers just before serving.
Creamy Banana Pudding Recipe
This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!
- 2 packages Pepperidge Farm Chessmen cookies
- 6 medium bananas, sliced
- 1 package (8 ounce) cream cheese, softened
- 1 can (14 ounce) sweetened condensed milk
- 1 box (5 ounce) Instant Banana cream pudding mix ***
- 2 cups milk ***
- 12 ounce Cool Whip, thawed
- Line the bottom of a 13×9 baking dish with one package of chessmen cookies. Top with sliced bananas.
- In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed.
- Fold in cool whip and spread over banana layer.
- Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.
- French Vanilla or Vanilla Pudding Mix can be substituted for the Banana Cream flavor
- I used 2% milk, but any variety would work.
- Nilla Wafers and Butter Cookie can be substituted for the Chessmen Shortbread Cookies.
- Recipe slightly adapted from Paula Deen’s Not Yo Mamas Banana Pudding Recipe
- Use an electric mixer to get smooth pudding results. Make sure the cream cheese is softened to room temperature!
- For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!
- Store banana pudding covered with plastic wrap in the refrigerator.
Southern Banana Pudding
- 3 cups cold milk
- 2 pkg. (4-serving size each) banana cream instant pudding mix
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 30 NILLA Wafers
- 3 medium bananas, sliced
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 3 min. Gently stir in 1-1/2 cups of the whipped topping.
- Place 15 of the wafers on bottom of 2-qt. serving bowl. Top with layers of half each of the bananas and pudding mixture. Repeat layers ending with pudding mixture. Cover with remaining whipped topping.
- Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.
banana pudding recipe with cool whip and eagle brand milk
- 1 can EAGLE BRAND® Sweetened Condensed Milk (14 ounces)
- 1 1/2 cups of Cold Water
- 1 package Instant Vanilla Pudding Mix
- 2 cups Whipped Topping or Cream
- 36 Vanilla Wafers
- 3 sliced Bananas (medium)
- Juice of half a Lemon
- Blend the sweetened condensed milk with water in a large bowl.
- Beat the vanilla pudding into the bowl until it’s fully incorporated.
- Place the bowl in the fridge until chilled. About five minutes.
- Gently brush the sliced bananas with lemon juice.
- Whip the cream or open the whipped topping and gently stir into the pudding mix.
- In the bottom of a 2 1/2-quart glass serving bowl, spread one cup of the pudding mix.
- Add a layer of vanilla wafers and banana slices.
- Cover with another cup of pudding.
- Repeat these layers, ensuring the top layer is pudding.
- Chill for at least two-three hours.
How Do You Ripen Bananas for Banana Pudding?
To ripen bananas for banana pudding, try storing them in a warm area of your kitchen. Alternatively, keep them in a bunch and store them in a brown paper bag. Close loosely with an apple inside and leave for one to two days, depending on how green they are.
I don’t recommend using the oven to ripen bananas for banana pudding because they will turn brown too fast.
Instead, try to find either ripe bananas in the store or bananas that are just slightly green. Trust me; it’s worth the wait.
If you know you want to make this over the weekend, try buying slightly green bananas on Wednesday or Thursday and store them in a paper bag. They should be ready by Saturday.
banana pudding recipe with cool whip and cream cheese
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk
- 5 ounce package Instant vanilla pudding mix, larger box
- 3 cups milk, 2 % or higher
- 2 teaspoon vanilla extract
- 8 ounce tub whipped topping (COOL WHIP), thawed
- 11 ounce box Nilla wafers
- 5-7 bananas, peeled and sliced
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, pudding mix, milk and vanilla extract.
- Mix until combined well.
- Finally, stir in half of the whipped topping.
- To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13 baking dish.
- Add a layer of bananas.
- Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
- Continue with two more layers.
- Top with remaining whipped topping.
- Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Can I use banana flavored instant pudding instead vanilla?
Of course you can! Some folks don’t enjoy the artificial banana flavoring in the banana cream instant pudding but this is entirely a personal preference. You could also use banana extract instead of vanilla.
Easy No Bake Banana Pudding
- 3-4 Bananas
- 1 Large box of instant vanilla or banana pudding
- 3 cups milk
- 1 8 oz tub of Cool Whip non dairy topping
- 1 box Vanilla Wafers
- Use a 13 x 9 casserole dish.
- Put one layer of cookies on the bottom of the casserole.
- Slice 1½ – 2 bananas up and layer on top of cookies.
- Follow instructions on pudding box to make the pudding.
- Fold the whole tub of Cool Whip into the pudding, mixing well.
- Pour half of the pudding mixture on top of first layer of cookies and bananas.
- Put second layer of cookies and bananas on top of pudding.
- Pour rest of pudding mixture on top of second layer.
- Crush 4-6 cookies up and sprinkle on top.
- Refrigerate until serving.
- 1 box Vanilla Instant Pudding Mix (5.1 oz.)
- 2 cups Milk
- 1 can Sweetened Condensed Milk (14 oz.)
- 1 tablespoon Vanilla Extract
- 1 1/2 containers Cool Whip (8 oz.)
- 1 1/2 box Nilla Wafters
- 6-8 Large Bananas
- Add the milk and the pudding mix into a large mixing bowl.
- Stir with a spoon or rubber spatula until thoroughly combined, the pudding will thicken as you stir it.
- Add the can of Sweetened Condensed Milk to the pudding and stir until combined.
- Add the Vanilla Extract and stir.
- Add the Cool Whip and gently fold together with the pudding mixture.
- The pudding mixture will be thick and fluffy and the Banana Pudding is now ready to be assembled.
- You will need a glass bowl for the Banana Pudding. The one we used here is 9″ in diameter and holds 120 oz. Place a layer of Nilla Wafers on the bottom of the bowl and then add a layer of banana pieces.
- Add a layer of the pudding mixture and then place a circle Nilla Wafers around the edge of the bowl.
- Add a second layer of Nilla Wafers and Banana pieces.
- Add a second layer of pudding mixture.
- Press in the second circle of Nilla Wafers around the edge of the bowl and add a third layer of Nilla Wafers and Banana pieces.
- Add a third and final layer of pudding mixture.
- Sprinkle some Nilla Wafer Crumbs over the top of the pudding mixture.
- Add a Nilla Wafer to the top for a decorative flourish and your Banana Pudding is ready! Store the Banana Pudding in the refrigerator until it is time to serve.