Best No Bake Banana Pudding Recipe with Cream Cheese
No-Bake Banana Pudding Recipe with Cream Cheese is a perfect dessert incorporates the ease of instant pudding mix, store-bought frozen cool whip, the rich creaminess of cream cheese, real whipped cream, fresh bananas and topped with beautiful, buttery, and delicious Pepperidge Farm Cheesemen Cookies and an extra layer of sliced almonds tucked inside.
Ingredients
- 2 small French vanilla instant pudding boxes banana or regular vanilla can be substituted
- 1.5 cup milk
- 6-8 ripe bananas
- 8 oz cream cheese, softened
- 1/2 cup whipping cream
- 16 oz creamy cool whip
- 1 tsp almond extract optional
- 3 packs Pepperidge Farm Chessman Cookies or vanilla wafers
- 1 cup almonds, sliced optional
- nutmeg - sprinkled on top of banana layer optional
- lemon juice, drizzle prevents bananas from turning brown
Instructions
- STEP ONE: In a large bowl, mix together both boxes of the vanilla instant pudding mix and milk with a hand mixer.2 small French vanilla instant pudding boxes, 1.5 cup milk
- STEP TWO: Add the soft cream cheese, almond extract, and whipping cream to the pudding-milk mixture. Mix until thick and creamy and you can form stiff peaks with the mixture. This might take about 5 minutes.8 oz cream cheese, softened, 1 tsp almond extract, 1/2 cup whipping cream
- STEP THREE: Fold in thawed Cool Whip into pudding mixture.16 oz creamy cool whip
- STEP FOUR: Toast sliced almonds in a nonstick skillet until they begin to turn tan. Let cool. Crush 3 or 4 chessmen cookies in a plastic bag. Add the cooled, toasted almond slices to the bag and shake to mix.1 cup almonds, sliced
- STEP FIVE: Layers
- 1: Place a single layer of chessman cookies, flat side up, on the bottom of the 9"x13" rectangle pan.2: Slice and layer bananas on top of cookie layer. Sprinkle the layer of bananas with a squeeze of fresh lemon juice to prevent premature browning. 3: Spread 1/2 of the pudding mixture on top of the banana slices. Smooth out with a rubber spatula. Shake nutmeg in a thin sparce layer on top of the pudding layer.4: Sprinkle all of the toasted almond - cookie mixture on top of the pudding. Note: This step is optional, but it adds a delicious nutty cookie crunch in the middle of a delicious bite. You could add another layer of chessmen cookies instead of the almond-cookie layer.5: Add a final layer of sliced bananas, remaining pudding mixture, and then top with a final layer of cookies.6-8 ripe bananas, 3 packs Pepperidge Farm Chessman Cookies, lemon juice, drizzle
- Enjoy!!!
Notes
The amount of fluff the ingredients create is enough to fill one very large trifle dish or a deep 9' x 13" rectangle casserole dish. This recipe makes so much it's almost a doubled recipe. It's perfect for a large party or split into two dishes and gift one to a friend.
Q: How long does homemade banana pudding last?
A: When properly stored in the refrigerator, homemade banana pudding can last for about 2-3 days. However, the texture of the bananas and cookies might change slightly over time.Q: Can I make banana pudding ahead of time?
A: Yes, you can make banana pudding ahead of time. It's actually recommended to let it sit in the refrigerator for a few hours (or overnight) before serving, as it allows the flavors to meld together and the cookies to soften slightly.Q: How can I prevent the bananas from browning in banana pudding?
A: To prevent bananas from browning, toss them in a bit of lemon juice before layering them in the pudding. This helps slow down the oxidation process.Q: Can I freeze banana pudding?
A: No, freezing can change the texture and consistency of the pudding, bananas, and cookies. It's best enjoyed fresh or stored in the refrigerator for a few days.Nutrition
Calories: 200kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 7mgPotassium: 27mgSugar: 1gVitamin A: 94IUVitamin C: 0.03mgCalcium: 21mgIron: 0.005mg
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