Banana Pudding Lush 🍌🍰


1. Make the Crust

  1. Mix crushed wafers and melted butter. Press into a 9x13-inch dish. Chill 10 minutes.

2. Prepare the Pudding

  1. Whisk pudding mix and milk for 2 minutes until thick. Let set 5 minutes.

  2. In another bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping.

3. Layer & Chill

  1. Layer 1: Spread cream cheese mixture over crust.

  2. Layer 2: Add banana slices.

  3. Layer 3: Pour pudding evenly over bananas.

  4. Layer 4: Top with remaining whipped topping.

  5. Garnish with crushed wafers and banana slices.

  6. Chill 4+ hours (or overnight) for best texture.

Pro Tips

🍌 Prevent browning – Toss banana slices in lemon juice before layering.
⏳ Make ahead – Assemble 1 day in advance (add fresh bananas before serving).
🍪 Cookie swap – Use Nilla Wafers, shortbread, or graham crackers.

Serving Ideas

  • In mason jars – For cute individual servings

  • With caramel drizzle – For extra decadence

  • As a trifle – Layer in a glass bowl for a stunning display

FAQ

Q: Can I use homemade pudding?
A: Yes! Swap instant for 2 cups cooked vanilla pudding.

Q: How long does it keep?
A: 3 days in the fridge (bananas may darken slightly).

Q: Can I make it lighter?
A: Use sugar-free pudding and light whipped topping.

 

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