Prep time: 20 mins | Chill time: 4 hours | Servings: 8-10
Ingredients
1 box (11 oz) Nilla Wafers (or shortbread cookies)
4-5 ripe bananas, sliced into coins
1 box (3.4 oz) instant vanilla pudding mix
1 box (3.4 oz) instant banana cream pudding mix
3 cups cold whole milk
1 can (14 oz) sweetened condensed milk
8 oz cream cheese, softened to room temperature
1 container (12 oz) Cool Whip (thawed) or 2 cups homemade whipped cream
1 tsp vanilla extract
Instructions
1. Make the Cream Cheese Pudding Base: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually beat in the sweetened condensed milk until completely incorporated and smooth.
2. Whisk the Pudding: In a separate bowl, whisk together the instant vanilla pudding mix, instant banana cream pudding mix, and cold whole milk for 2 minutes until it begins to thicken. Fold the pudding mixture into the cream cheese mixture.
3. Fold in Whipped Cream: Gently fold half of the whipped cream (about 6 oz) into the pudding mixture until light and uniform. Set the remaining whipped cream aside for topping.
4. Assemble Layers:
Line the bottom of an 8×8-inch foil pan or 9×13-inch dish with an even layer of Nilla Wafers.
Add a layer of sliced bananas over the wafers.
Pour half of the pudding mixture over the bananas.
Add a layer of whipped cream, then repeat with another layer of sliced bananas.
Pour the remaining pudding mixture over the top.
5. Chill & Garnish: Spread the remaining whipped cream over the top and sprinkle with crushed Nilla Wafers.
6. Set: Cover and refrigerate for at least 4 hours (overnight is best) so the cookies soften to a cake-like texture before serving.