What a delicious summer treat! Banana Pudding is 100% satisfying and tasty. Not to mention it is super simple and quick to throw together. Thank goodness no oven is required. We reached 100 degrees today. I am dying. We don’t have central air, but we do have a swamp cooler. Bless that thing.
My Cowboy did have to replace the motor in it today, but fortunately it is back up and running, making this summer heat bearable. I had hopes of getting this recipe on the blog for you before July 4th, because it is a fantastic it’s triple digits, your house is full of people, and you do NOT want to turn the oven on kind of dessert. However, last week was spent camping and preparing my house for company. Therefore, Banana Pudding didn’t quite make it on the web in time.
While the 4th of July may be past us, hot summer days are not. I hope next time you need a fast, no-bake treat, you will give this Banana Pudding a try. You won’t regret it. There are many recipes out there for Banana Pudding, but this one is as good as it gets! This is Paula Deen’s version. Pretty much anytime Paula Deen has a version of anything, it is my favorite.
Now go get your summer on with this summer treat!
Recipe lightly adapted from Paula Deen.
- 1 box (11 oz) vanilla wafers
- 6 bananas, sliced
- 1 box (5 oz) vanilla pudding
- 2 cups milk
- 1 package (8 oz) cream cheese
- 1 can (14 oz) sweetened condensed milk
- 12 oz Cool Whip
- 1. Set aside 15 wafers. Layer the remaining wafers on the bottom of a 9x13 pan.
- 2. Slice the bananas and lay them on top of the wafers. Reserve a few slices for garnish.
- 3. Whisk together the vanilla pudding and milk until well combined. Set aside.
- 4. Beat the cream cheese until soft. Add the sweetened condensed milk and combine well. Fold in the Cool Whip. Fold in the pudding.
- 5. Spread this mixture on top of the wafers and bananas. Roughly crush the remaining wafers and evenly sprinkle on top of the dessert. Garnish with remaining banana slices.
- 6. Refrigerate 1 hour before serving. Keep refrigerated.