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The Boat Shed Kitchen

Banana Pudding with Cream Cheese

This Banana Pudding with Cream Cheese is the ultimate crowd-pleaser—silky vanilla pudding meets tangy cream cheese, layers of bananas, cookies, and fluffy whipped topping. No baking required, and it’s even better after chilling overnight for flavors to meld.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups cold milk whole, oat, or almond
  • 2 3.4-ounce boxes instant vanilla or French vanilla pudding mix
  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip
  • 2 11-ounce boxes vanilla wafers (half whole, half crushed)
  • 4 ripe bananas sliced
  • 1 8-ounce box Chessman cookies (optional)
  • Caramel sauce optional, for serving

Method
 

  1. Whisk cold milk and pudding mix in a large bowl until smooth.
  2. Chill for 30 minutes.
  3. In another bowl, beat sweetened condensed milk, cream cheese, and vanilla extract until smooth.
  4. Fold in Cool Whip.
  5. Fold the cream cheese mixture into the chilled pudding.
  6. In a 9x13-inch dish, layer one-third of the whole wafers, half of the crushed cookies, and one-third of the pudding.
  7. Add half the banana slices, then half the remaining whole wafers.
  8. 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.