So if you tried to view this post yesterday, you may have been met with a message that it was password protected. Certainly there is nothing top secret about this recipe! 🙂 I just happened to try and post from my phone while on vacation to see some great friends get married, and mistakingly added a password. Whoops!! Anyways, I’ve officially learned my lesson! Now, on to some tasty banana pudding…
I LOVE banana pudding and this banana pudding is delicious. It uses cream cheese and sweetened condensed milk, which adds to its awesomeness. In fact, if you add cream cheese to just about anything it makes it better.
I also use banana pudding in my recipe. Surprisingly, that’s not the norm. Most recipes use vanilla pudding, which makes no sense to me since it’s called banana pudding. Anyways, I use banana because I LOVE banana flavored stuff. And so does the hubs. It may be my favorite flavor.
Ironically though, I’m not as much of a fan of actual bananas as I am of banana flavored stuff. I really enjoy a good banana when it’s not too ripe and hasn’t gotten mushy at all. I can’t handle a banana that has gotten too soft. The texture of it makes me a little nauseous.
Anyways, this recipe can easily be made as a trifle as pictured, or just put into a regular casserole type dish with one layer of wafers, bananas, pudding and whip cream. No matter what shape it’s in, this is yummy.
- Category: Dessert
- Method: No Bake
- Cuisine: American
- 1 8-oz package cream cheese, softened
- 1 14-oz can sweetened condensed milk
- 1 3.4-oz box instant banana pudding
- 2 cups milk
- about 4 bananas
- 1 8-oz container cool whip
- Nilla Wafers