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The Boat Shed Kitchen

Banana Pudding with Cream Cheese

This banana pudding with cream cheese is rich, creamy, and layered with sweet bananas and buttery cookies. It’s the ultimate no-bake dessert that’s perfect for potlucks, holidays, or any time you need a nostalgic Southern treat.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
  • 6 to 8 bananas sliced
  • 2 cups whole milk
  • 1 5 oz. box instant French Vanilla pudding
  • 1 8 oz. package cream cheese
  • 1 14 oz. can sweetened condensed milk
  • 1 12 oz. container frozen whipped topping, thawed, or an equal amount of sweetened whipped cream

Method
 

  1. Line a 13×9 inch dish with 1 bag of cookies and a layer of sliced bananas.
  2. In a bowl, beat together the milk and pudding mix until thickened.
  3. In another bowl, beat cream cheese and sweetened condensed milk until smooth.
  4. Fold the whipped topping into the cream cheese mixture.
  5. Stir the pudding into the cream cheese mixture until fully combined.
  6. Pour the creamy filling over the banana-cookie layer and smooth the top.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-with-cream-cheese/

Notes

  • Use ripe but firm bananas to prevent browning.
  • Chill overnight for the best texture and flavor.
  • To prevent cookies from getting too soggy, add top cookie layer just before serving.