This sweet and creamy banana pudding takes just 25 minutes to make. It features ripe bananas, instant vanilla pudding, and sweetened condensed milk!
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Serve this easy banana pudding at your next party! The recipe serves 12 and is guaranteed to be a hit.
Ingredients You’ll Need
- ripe bananas
- cream cheese
- instant vanilla
- milk
- vanilla extract
- sweetened condensed milk
- frozen whipped topping
- Nilla wafers
(Note: Full recipe is at the bottom of the post)
How to Make Banana Pudding With Condensed Milk
- Using an electric mixer on a medium speed, beat the cream cheese in a medium bowl until smooth and fluffy.
- Add the vanilla pudding mix, milk, vanilla extract, and sweetened condensed milk. Mix well.
- Using a spatula, stir in half of the whipped topping.
- On the bottom of a large bowl, place one-third of the wafers in a single layer.
- Add a layer of banana slices.
- Pour 1/3 of the pudding mixture on top to completely cover the bananas.
- Repeat with two more layers. Cover with the remaining whipped topping.
- Using plastic wrap, cover the dish tightly and refrigerate for 1-2 hours before serving. The pudding will thicken up, and the wafers will soften.
Tips and Tricks
- You can also banana extract instead of vanilla extract to ramp up the banana flavor.
- Use ripe but firm bananas for the best results.
Can You Use Evaporated Milk Instead Of Milk In Pudding?
Yes. Evaporated milk gives the pudding a creamier texture and also adds flavor.
How Do I Keep My Bananas From Turning Brown?
After slicing the bananas, spray or gently toss them with a little lemon juice, orange juice, or citric acid. This will help to keep the bananas from turning brown.
How Do You Keep Banana Pudding From Getting Soggy?
The key is to keep the pudding cold. After assembling the pudding in a trifle dish, place it in the fridge for one to two hours before serving.
How Do You Thicken Up Pudding?
This banana pudding turns out perfectly rich and creamy thanks to the cream cheese, instant pudding, and Cool Whip. For a thicker pudding, try reducing the amount of milk by half a cup or so.
Why Does My Banana Pudding Get Watery?
Watery pudding can be caused by too much liquid or not mixing the pudding thoroughly. Be sure to stir the pudding mixture well until combined, and instead of adding all of the milk at once, try adding it one cup at a time until it reaches the desired consistency.
Banana Pudding With Condensed Milk Recipe
Ingredients
- 5 large ripe bananas peeled and sliced
- 8 ounces cream cheese softened
- 5 ounces instant vanilla pudding mix
- 3 cups milk
- 2 teaspoons vanilla extract
- 14 ounces sweetened condensed milk
- 8 ounces frozen whipped topping thawed (Cool Whip)
- 11 ounces Nilla wafers
Instructions
- Using an electric mixer on a medium speed, beat the cream cheese in a medium bowl until smooth and fluffy.
- Add the vanilla pudding mix, milk, vanilla extract, and sweetened condensed milk. Mix well.
- Using a spatula, stir in half of the whipped topping.
- On the bottom of a large bowl, place one-third of the wafers in a single layer. You can also use several smaller bowls
- Add a layer of banana slices.
- Pour 1/3 of the pudding mixture on top to completely cover the bananas.
- Repeat with two more layers.
- Cover with the remaining whipped topping.
- Using plastic wrap, cover the dish tightly and refrigerate for 1-2 hours before serving. The pudding will thicken up, and the wafers will soften.
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