Southern Banana Pudding with Condensed Milk and Cream Cheese

Y'all will love this sweet Southern Banana Pudding recipe! It's easy & creamy with sweetened condensed milk and cream cheese!

Course Dessert

Cuisine American - Southern

Prep Time 10

Chilling time 30

Servings

Calories 518kcal

16 ounces frozen whipped topping thawed overnight in the fridge - I used Cool Whip
14 ounces sweetened condensed milk I used Eagle Brand
8 ounces cream cheese softened - I used Philadelphia Brand
2 cups milk I used evaporated milk
5.1 ounces instant French vanilla pudding mix or plain vanilla
8 bananas sliced
2 tablespoons lemon juice
11 ounces 'Nilla Wafers

Add lemon juice to a bowl.
Peel and slice bananas into bowl then cover with water. Drain. This keeps the bananas from turning brown.
Beat the cream cheese until smooth.
Mix in the sweetened condensed milk.
Mix the pudding mix with the evaporated milk.
Fold the pudding into the cream cheese mixture.
Fold in 8 ounces of the whipped topping.
Place a layer of cookies in the bottom of a 3 quart bowl. You can also use a 13x9-inch pan.
Add a layer of pudding mixture then a layer of bananas.
Repeat layers. It took 3 layers to fill my bowl.
Top with more whipped topping.
Refrigerate for at least 30 minutes. Overnight is better.

Inspired by Paula Deen's iconic version of banana pudding.

Storage:

Cover the bowl with plastic wrap and store it in the fridge for up to three or four days. It doesn't freeze well.

Tips:

Bananas should be soft and ripe but not mushy.
Let your cream cheese soften to room temperature so you can easily beat it with an electric mixer.

Chill your banana pudding overnight for the best results. This allows layers to set, the vanilla wafers to soften slightly, and the combination of flavors to meld together well.