Paula Deen's Banana Pudding
Paula Deen's banana pudding layers vanilla wafers, fresh banana slices, and a rich cream cheese custard, then tops the whole thing with whipped topping. No baking is required — the dessert sets in the refrigerator in a few hours. It serves a crowd well and holds up nicely overnight.
Equipment
- Mixing Bowls
- Whisk
- Saucepan
- 8x8-inch baking dish
Ingredients
- 1 box instant vanilla pudding mix 5-ounce size
- 2 cups cold milk
- 1 can sweetened condensed milk 14-ounce can
- 1 tbsp vanilla extract pure
- 8 ounces cream cheese at room temperature
- 12 ounces whipped topping thawed
- 5 medium bananas ripe, sliced
- 1 box vanilla wafers 14-ounce size
Instructions
- In a mixing bowl, whisk together the instant pudding mix and cold milk until smooth and thickened. This should take about 2 minutes. Let it sit for 5 minutes to set.
- In a separate bowl, combine sweetened condensed milk and vanilla extract. Whisk until fully incorporated.
- Add the room temperature cream cheese to the pudding mixture. Using a whisk or an electric mixer, beat until no lumps remain and the mixture is creamy.
- Gently fold in the thawed whipped topping until the mixture is light and fluffy.
- In an 8x8 inch baking dish, layer the bottom with a single layer of vanilla wafers. Arrange the sliced bananas over the wafers evenly.
- Spread half of the pudding mixture over the banana layer, then repeat the layers ending with the pudding mixture on top.
- Finish by topping the pudding with any remaining wafers, creating a decorative finish.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and to set the pudding firmly.
Notes
- For a more indulgent flavor, consider caramelizing the bananas before layering them into the pudding.
Nutrition
Calories: 506kcalCarbohydrates: 70gProtein: 10gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 283mgPotassium: 624mgFiber: 2gSugar: 60gVitamin A: 690IUVitamin C: 8mgCalcium: 278mgIron: 0.4mg
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