There’s something incredibly nostalgic about banana pudding—and this banana pudding with cream cheese might just be the creamiest, dreamiest version I’ve ever made.
Each spoonful is a comforting blend of silky vanilla pudding, tangy cream cheese, soft bananas, and a crunchy cookie layer that makes this dessert totally irresistible.
Whether you’re making it for Sunday dinner, potlucks, or holidays, this dessert always disappears fast.
Why You’ll Love This Recipe
What I love most is how this pudding tastes like it’s been passed down for generations—yet it’s made with easy pantry staples.
The addition of cream cheese gives it a luscious, cheesecake-like texture, while the Cool Whip keeps it light and airy.
Letting it chill overnight deepens the flavor and softens the wafers into a cake-like base that melts in your mouth.
What You’ll Need (Ingredient Highlights)
Instant pudding mix – Vanilla or French vanilla works best.
Cold milk – Whole, oat, or almond all work beautifully.
Sweetened condensed milk – Adds richness and sweetness.
Cream cheese – Use full-fat for the creamiest texture.
Cool Whip – Makes the pudding airy and easy to layer.
Vanilla wafers & Chessman cookies – For crunch and texture.
Ripe bananas – Fresh and sweet, the star of the show.
Caramel sauce (optional) – A decadent topping!
Pro Tips Before You Start
Use ripe bananas (with brown spots) for the sweetest flavor.
Chill the pudding mixture for at least 30 minutes before assembling for a firmer texture.
For a more indulgent twist, add a drizzle of caramel between layers.
Let the pudding sit overnight—this is key to the perfect consistency.
How to Make Banana Pudding with Cream Cheese
Step 1: Whisk the pudding
In a large mixing bowl, whisk together cold milk and the instant pudding mix until smooth.
Chill the mixture in the refrigerator for 30 minutes to thicken.
Step 2: Make the cream cheese mixture
In another bowl, beat the sweetened condensed milk, softened cream cheese, and vanilla extract with a hand mixer until smooth.
Gently fold in the Cool Whip with a spatula until fully combined.
Step 3: Combine the pudding
Fold the cream cheese mixture into the chilled pudding.
Mix gently until fully blended into one creamy mixture.
Step 4: Layer the pudding
In a 9×13-inch baking dish, spread one-third of the whole vanilla wafers on the bottom.
Sprinkle half of the crushed cookies over them.
Spoon one-third of the pudding mixture evenly on top.
Next, add half of the banana slices, followed by half of the remaining whole wafers.
Repeat with another layer of pudding, then the rest of the bananas and crushed cookies.
Finish with the final layer of pudding.
Step 5: Chill and decorate
Cover the pudding with plastic wrap and refrigerate overnight to set.
Before serving, decorate with Chessman cookies, extra wafers, or a drizzle of caramel sauce if you like!
What to Serve It With
This banana pudding is rich enough to stand alone but pairs beautifully with:
A cup of black coffee or espresso
A glass of cold milk
A scoop of vanilla ice cream for extra indulgence
Variations / Substitutions
Swap graham crackers for vanilla wafers for a different cookie layer.
Use coconut milk in place of dairy milk for a tropical twist.
Add chopped toasted pecans for crunch.
Layer in chocolate chips for a kid-friendly upgrade.
Storage & Leftovers
Store banana pudding covered in the fridge for up to 3 days.
The texture gets softer over time, so it’s best enjoyed within the first two days.
Avoid freezing—bananas and dairy don’t hold up well when frozen and thawed.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes! Just whip 1 cup of heavy cream with a bit of powdered sugar until soft peaks form.
Do I have to chill the pudding overnight?
For best results, yes. It gives the layers time to meld and the wafers to soften.
Can I use instant banana pudding mix instead of vanilla?
Absolutely! It’ll have a stronger banana flavor.
What’s the best cream cheese to use?
Use full-fat, brick-style cream cheese—not whipped or in a tub.
Can I make this ahead of time?
Yes! It’s actually better when made a day in advance.
Can I use shortbread or other cookies?
Sure, Chessman cookies or shortbread work great if you don’t have vanilla wafers.
Do I have to add caramel sauce?
Not at all—but it adds a rich, buttery finish that’s hard to resist!
Final Thoughts
This banana pudding with cream cheese is the ultimate comfort dessert—simple to make, nostalgic, and perfect for sharing.
Every bite is creamy, fruity, and just the right amount of sweet.
Trust me, this is one of those crowd-pleasing desserts that everyone will ask you for the recipe!
Banana Pudding with Cream Cheese
Ingredients
Method
- Whisk cold milk and pudding mix in a large bowl until smooth.
- Chill for 30 minutes.
- In another bowl, beat sweetened condensed milk, cream cheese, and vanilla extract until smooth.
- Fold in Cool Whip.
- Fold the cream cheese mixture into the chilled pudding.
- In a 9x13-inch dish, layer one-third of the whole wafers, half of the crushed cookies, and one-third of the pudding.
- Add half the banana slices, then half the remaining whole wafers.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-with-cream-cheese-2/
Notes
- For best results, use ripe bananas that are sweet but still firm.
- You can swap Cool Whip for homemade whipped cream for a richer flavor.
- This dessert is best eaten within 2–3 days for the freshest banana flavor.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.