Best Banana Pudding EVER
I promise that everytime I make this, I am given so much praise. It is simply delicious and I've been told on more than one occasion that this is the best banana pudding recipe ever.
I promise that everytime I make this, I am given so much praise. It is simply delicious and I've been told on more than one occasion that this is the best banana pudding recipe ever.
- Carbohydrate 25.720288064769 g
- Cholesterol 40.4458475733956 mg
- Fat 11.731234456815 g
- Fiber 0 g
- Protein 4.95052766736634 g
- Saturated Fat 6.87604300034514 g
- Serving Size 1 1 Serving (68g)
- Sodium 130.692161796248 mg
- Sugar 25.720288064769 g
- Trans Fat 1.31438426516351 g
- Calories 224 calories
Step-by-step
- Mix pudding as directed on box.
- Add cream cheese, condensed milk and 1/2 to 3/4 of the entire tub of Cool Whip. (I like to add more than less to give the pudding a smoother texture.)
- Mix well until completely blended.
- Layer a large and deep casserole or baking dish with cookies, bananas and pudding.
- Repeat layer.
- Sprinkle some crumbled cookies on top.
- Allow to cool for a few hours before serving.
- Everytime I make this, I am told it's the best banana pudding...ever!
Allowing the assembled dessert to chill for a minimum of four hours transforms the texture, giving the wafers enough time to soften completely into a cake-like layer while the starches in the instant pudding set fully. Because this assembly relies on layers of sliced fruit and whipped dairy rather than baking chemistry, multiplying or dividing the quantities requires simple proportional math without altering setting agents. When halving the yield for smaller households, use a standard eight-by-eight-inch glass baking dish to maintain the correct depth-to-surface ratio for each scoop.
Adapting Proportions for Any Crowd Size
Scaling up demands attention to physical vessel capacity rather than just ingredient ratios. Doubling the recipe will easily fill a deeply sided nine-by-thirteen-inch pan, provided you slice four additional bananas and secure a second box of cookies. Whisking the cream cheese until completely lump-free before incorporating the condensed milk prevents pockets of density from forming in the finished cream base. Keep a bowl of diluted lemon juice nearby if slicing large quantities of fruit ahead of time, tossing the pieces lightly to prevent enzymatic browning.
- Use a wide spatula to transfer dense cream cheese mixtures without deflating whipped toppings.
- Substitute standard ceramic dishes with disposable foil pans when transporting double batches to outdoor events.
- Store leftovers covered tightly in the refrigerator for up to forty-eight hours before the fruit begins to degrade the surrounding custard.
