Scale

2 boxes Vanilla Wafers (about 40–45 cookies)

6–8 ripe bananas, sliced

2 cups cold milk

1 (5 oz.) box French Vanilla instant pudding mix

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) container frozen whipped topping, thawed (or homemade whipped cream)

1. Line the bottom of a 13×9-inch dish with a layer of vanilla wafers. Top with a single layer of banana slices.

2. In a medium bowl, whisk together milk and pudding mix using a hand mixer for about 2 minutes until thickened. Set aside.

3. In a separate large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk and mix until fully incorporated.

4. Fold the whipped topping into the cream cheese mixture until light and fluffy. Add the pudding mixture and stir until combined.

5. Pour half of the cream mixture over the first cookie and banana layer. Spread evenly.

6. Add another layer of vanilla wafers and bananas. Top with the remaining cream mixture and spread smooth.

7. Decorate the top with more vanilla wafers. Chill for at least 4 hours or overnight before serving.

For best results, chill overnight so the cookies soften perfectly and the flavors meld.

Use ripe but firm bananas to keep the slices from browning.

Substitute with banana cream or regular vanilla pudding if needed.

For a richer version, use homemade whipped cream instead of whipped topping.

Keywords: banana pudding, no-bake dessert, best banana pudding ever