Hamdi Saidani Joanna Gaines Banana Pudding is made with cream cheese, sweetened condensed milk, whole milk, instant vanilla pudding, whipped cream or Cool Whip, vanilla wafers, and bananas. This easy no-bake homemade Banana Pudding can last in the fridge for up to 1 day.
Simply make it in a glass trifle bowl and serve as a dessert with additional whipped cream or a sprinkle of crushed candied pecans. This Banana Pudding recipe yields enough to fill six to eight 8-ounce clear glasses.
Note: This Banana Pudding recipe is from “Magnolia Table Cookbook Collection for Gatherings” by Joanna Gaines, found on page 943 under the name “Aunt Opal’s Banana Pudding.”
Banana Pudding Ingredients
- 1 block (8-ounce) cream cheese, at room temperature
- 1 can (14-ounce) sweetened condensed milk
- 1 cup whole milk
- 1 package (3.4-ounce) instant vanilla pudding
- 6 cups Homemade Whipped Cream or one 16-ounce tub of Cool Whip, thawed
- 1 box (11-ounce) vanilla wafers
- 3 bananas, sliced, or as needed
How To Make Banana Pudding
- Prepare Cream Cheese Mixture: In an electric stand mixer with a whisk attachment, beat the cream cheese until smooth. Add condensed milk, whole milk, and pudding mix. Beat on high for 2 minutes until well blended. Add half of the whipped cream and mix until combined.
- First Layer: In a 3-quart trifle bowl, arrange a single layer of vanilla wafers. Spoon one-third of the pudding mixture over it.
- Second Bananas: Place a layer of banana slices on top of the wafers.
- Third Layer: Spoon half of the remaining pudding over the bananas. Add another layer of wafers and bananas.
- Final Layer: Spoon the remaining pudding over the bananas. Cover with a layer of wafers.
- Top with Whipped Cream: Spoon the remaining whipped cream on top and smooth it out or create swirls.
- Chill: Cover with plastic wrap and chill for at least 2 hours, up to 1 day.
How To Layer Banana Pudding With Cool Whip
The correct and easy way to layer banana pudding is to start with a layer of vanilla wafers, followed by a layer of the pudding mixture, and then a layer of banana slices. Repeat these steps for the second layer and finish with a layer of whipped cream on top.
How Long Does Banana Pudding Last In Fridge
Banana Pudding can last in the fridge for about up to 1 day. Make sure to cover it with plastic wrap to keep it fresh.
Can You Freeze Banana Pudding
No, this Banana Pudding cannot be frozen because the texture of the bananas and the whipped cream will change, making it less appealing when thawed.
How To Keep Bananas From Turning Brown In Banana Pudding
To keep your bananas from turning brown in Banana Pudding, you can add a splash of lemon juice to the sliced bananas before layering them into the pudding.
Banana Pudding Nutrition Facts
- Calories: 420
- Protein: 7g
- Carbohydrates: 62g
- Fat: 18g
- Fiber: 1g
- Sugar: 42g
Joanna Gaines Banana Pudding
Description
Joanna Gaines Banana Pudding is made with cream cheese, sweetened condensed milk, whole milk, instant vanilla pudding, whipped cream or Cool Whip, vanilla wafers, and bananas. This easy no-bake homemade Banana Pudding can last in the fridge for up to 1 day.
Simply make it in a glass trifle bowl and serve as a dessert with additional whipped cream or a sprinkle of crushed candied pecans. This Banana Pudding recipe yields enough to fill six to eight 8-ounce clear glasses.
Joanna Gaines Banana Pudding Ingredients
How To Make Joanna Gaines Banana Pudding
- Prepare Cream Cheese Mixture: In an electric stand mixer with a whisk attachment, beat the cream cheese until smooth. Add condensed milk, whole milk, and pudding mix. Beat on high for 2 minutes until well blended. Add half of the whipped cream and mix until combined.
- First Layer: In a 3-quart trifle bowl, arrange a single layer of vanilla wafers. Spoon one-third of the pudding mixture over it.
- Second Layer: Place a layer of banana slices on top of the wafers.
- Third Layer: Spoon half of the remaining pudding over the bananas. Add another layer of wafers and bananas.
- Final Layer: Spoon the remaining pudding over the bananas. Cover with a layer of wafers.
- Top with Whipped Cream: Spoon the remaining whipped cream on top and smooth it out or create swirls.
- Chill: Cover with plastic wrap and chill for at least 2 hours, up to 1 day.
