Big, Big Banana Pudding
A rich, creamy banana pudding layered with vanilla wafers and Cool Whip, perfect for gatherings and dessert lovers craving a nostalgic, delicious treat.
Ingredients
Instructions
- In a large bowl, combine 6 cups of milk with 2 boxes of instant vanilla pudding mix.
- Mix thoroughly and place in the fridge to firm up.
- In another large mixing bowl, beat the softened cream cheese with a mixer.
- Add Eagle Brand milk and mix until smooth, then stir in vanilla.
- Fold one container of Cool Whip into the pudding mixture.
- Follow with the cream cheese mixture and sliced bananas.
- Stir the bananas in well.
- Arrange vanilla wafers in a large bowl or two regular bowls and alternate with layers of pudding mixture.
- Top with the remaining container of Cool Whip.
Tips & Substitutions
For a creamier texture, ensure your cream cheese is at room temperature before mixing. You can substitute the Eagle Brand milk with sweetened condensed coconut milk for a dairy-free option. If you prefer a lighter version, consider using low-fat cream cheese and light Cool Whip. Ensure your bananas are firm to prevent them from becoming mushy too quickly.
Serving Suggestions
Serve the Big, Big Banana Pudding chilled for the best flavor and texture. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. This dessert is a perfect ending to a summer barbecue or family gathering, complementing savory dishes like 5 Pound Potato Salad or Mushroom-Stuffed Mushrooms.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the texture of the wafers, it's best to add them just before serving if you plan to keep leftovers. Avoid freezing the pudding, as it can alter the consistency and flavor upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Big, Big Banana Pudding contains roughly 866 calories, with 13g protein, 118g carbohydrates, and 28g fat. It is an excellent source of calcium (46% of the Daily Value), iron (45% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 806mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this banana pudding ahead of time?
Yes, you can prepare the pudding mixture and layer it with the bananas and wafers up to a day in advance. Just keep it covered in the refrigerator. However, to prevent the wafers from becoming soggy, add them just before serving.
How long will the banana pudding last in the fridge?
The Big, Big Banana Pudding will last in the refrigerator for about 3 days. After this time, the bananas may start to brown and the wafers can lose their crispiness, so it's best enjoyed fresh.
Can I use a different flavor of pudding?
Absolutely! While this recipe calls for vanilla pudding, you can easily switch it up by using chocolate or banana cream pudding for a different flavor profile. Just keep in mind that it will change the overall taste of the dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).