Nothing says dessert like a classic banana pudding. Over the years I have tried every combination of banana pudding imaginable from scratch and box and I have finally mastered the perfect banana pudding. The best part? IT'S FROM A BOX! It is easy, delicious, and no one will know how little time you really spend on preparing the dessert! I love banana pudding for many reasons. The flavor is divine and you can have it any time of the year. Its perfect for a summer cook out or thanksgiving! There is no wrong time for banana pudding!
Vanilla Cake (I used a Vanilla Pudding Bundt cake made from Food Lion)
2 cups of vanilla wafers
2 boxes of instant banana cream pudding (with milk to prepare)
2 small tubs cool whip
8 oz cream cheese, softened
1 cup powdered sugar
Crumble about 2 cups of cake into the bottom of your dish. You can use store bought cake or make your own. If you use fresh cake from scratch, make sure the cake is completely cooled before assembling. Slice up 1 1/2 bananas and layer over your crumbled cake. In a separate bowl, prepare your banana pudding according to the package, set aside. In a medium bowl beat your cream cheese until soft. Slowly add powdered sugar until well incorporated. Fold in 1 tub of cool whip. Layer this cream cheese mix over your banana layer. Layer a row of vanilla wafers over the cream cheese. I like to line the wall of my dish with the remaining banana slices. I lean them against the dish and slightly press into the cream cheese layer too keep them standing up. This makes for a visually appealing dessert. Once you have your bananas lined up, add in the banana cream pudding. Smooth out to fill in around the bananas. Take 2-3 vanilla wafers and set them aside. Take the remaining wafers and line the wall of the dish. Top with your second tub of cool whip. Crumble your reserved wafers and sprinkle on top. Refrigerate until ready! You can put your own twist on this dessert too!