Oh…you are going to love this Banana Pudding! It is sooo good! Being Southern, I was just about raised on ‘Nana Puddin’! I betcha it was most likely one of my very first foods. My precious Mama made it just about every week. I know~we were lucky! No matter the time of year, you could always find ‘Nana Puddin’ at every get together.
Seems everyone had a different way to make it and it was all GOOD!!! I don’t think you can mess up Banana Pudding, can you? 🙂 I hope Y’all enjoy this. Please excuse me now as I get a bowl and spoon and curl up on the couch to reminisce of days gone by and eat a Southern Family Classic.
The Best Banana Pudding
- 8 oz. 1/3 fat cream cheese, room temperature
- 2-3.4 oz. banana cream pudding mix
- 1/2-14 oz. can sweetened condensed milk, fat free
- 2 cups 2% milk
- 8 oz. lite cool whip, thawed
- 1-11 oz. box Nilla Wafers, save a handful, or more, to garnish top
- 5 bananas
- 1/2 teaspoon lemon juice
Cream room temperature cream cheese until smooth. Sprinkle lemon juice on bananas and mash until smooth. Whisk bananas into cream cheese. Add 1/2 can sweetened condensed milk. Whisk in both boxes of pudding mix. Add milk and whisk until smooth. Add 1 cup, or more cool whip (the more you add, the lighter the pudding) to pudding mix, reserving the rest to top pudding.
In a 2 quart glass serving bowl (you want everyone to see your Nana Puddin’A!) layer Nilla Wafers on bottom and up a layer on the side. Add 1/3 pudding mix, more Nilla Wafers, one sliced banana and repeat until you have a final layer of pudding. Top with cool whip, crumbled cookies, cookies, and/or bananas. Enjoy..Y’all!
This is after my oldest confessed to diggin’ in! 😉