Servings: 12
Calories: 339kcal
Equipment
- Saucepan If using Jell-O Cook & Serve Pudding
- 2 qt. glass bowl (preferably with a lid)
- Or a 9x13 baking dish (preferably with a lid)
Ingredients
- 3 bananas ripe & sliced into banana rounds
- 4.6 oz. vanilla pudding instant pudding or Cook-&-Serve
- 3 cups milk for the pudding mix
- 8 oz. whipped cream 1 container
- 8 oz. cream cheese 1 container, whipped-version
- 11 oz. Nilla Wafers 1 box and ¼ cup of crumbled Nilla Wafers cookies
Instructions
- Prepare the pudding according to the instructions on the pudding box mix and set it aside in the refrigerator. (I made Jell-O Cook & Serve Pudding by heating the pudding mix with milk on the stovetop until it boiled, then I let it cool to thicken.)
- Mix the whipped topping and cream cheese in a medium-sized bowl and set aside.
- Line the bottom and sides of a baking pan or dish with Nilla Wafers cookies.
- Add a layer of banana slices over the Nilla Wafers.
- Using a small spatula, spread the vanilla pudding evenly over the bananas.
- Add a layer of the whipped topping and cream cheese mixture over the pudding layer.
- Repeat the above steps for a second layer of cookies, bananas, pudding, and whipped topping.
- Then, sprinkle the ¼ cup of crumbled cookies over the top layer of whipped cream.
- Allow the banana pudding to chill in the refrigerator for at least 2 hours. Banana pudding is easiest to slice after being refrigerated, then serve, and enjoy!
Video
Notes
Nutrition
Calories: 339kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 274mg | Fiber: 1g | Sugar: 26g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 0.1mg
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