Banana pudding is a Southern comfort food that doesn’t require any cooking or baking and takes less than 30 minutes to make. Banana pudding is perfect for any occasion, whether it’s a tailgate party, picnic, family reunion, or BBQ get-together. Even if there’s no occasion, it’s a delicious dessert you can always count on to please your family and friends. But be warned, it’s so delectable you won’t have any leftovers. And if you’re familiar with banana pudding then you know leftovers are the BEST! >”A quick and easy banana pudding recipe – enjoy!” – Patty Patty’s banana pudding recipe has thousands of 5-star reviews. W. Angela wrote that this special banana dessert helped her mother snag her husband! >”This is the same recipe that my mother has made for years, and it is often said that it was this pudding that helped her snag her husband. I have noticed a few problems people have been having with the recipe, and as usual, it is not problems really with the recipe, but with the person/and or technique used while making it. (Don’t mean to sound harsh.) First off, we always use skim milk in the recipe and have never had any problems. Secondly, NEVER use banana pudding to make this. Though I’m sure it would taste ok, it just isn’t like the old-fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it…YUCK. Third, one 5 oz. package is plenty to make this pudding thick. Just make sure to use ice cold milk when mixing it. Fourth, when creaming the cream cheese. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. It is very important to cream it well with the sweetened condensed milk, because the air incorporated into this adds body and thickness to the overall dish. Finally, the dish that the recipe says to display the pudding in is merely a suggestion. This isn’t a baked recipe, so it won’t matter at all what type of dish you use. I prefer a large decorative glass bowl, and that way it can add a little more style to the whole dinner just by looking at it, and after that first bite, none of your guests/family/friends will.” – W. Angela Darlene says she’s been making this for two years and has never had any leftovers when she makes this. “I have been making this recipe for over two years for family and large parties and have NEVER had any leftovers. People get upset if I don’t bring this with me! I use 1-3.4oz. pkg of French Vanilla Instant pudding mix, and 1/2 of a 3.4oz. pkg of Banana Instant pudding mix, only 1/2 of the can of condensed milk to keep it from being overly sweet. I do also use more bananas, about six cover the bottom of a 9X13 pan. Everything else is the same. Yes, the cream cheese definitely needs to be room temperature. EVERYONE who has tried this has loved it, asked for the recipe, and always wants me to bring it to their get-together. It is not like the original on-the-stove banana pudding which is very rich, this is a much lighter version and for the thousands that I have fed, much more preferred.” – Dazzlin Darlene Weebrie’s husband is sly. He tries to discourage party guests from eating it so they’ll have lots of banana pudding leftovers! >”I am really posting this review on behalf of my family. They LOVE this recipe. I’ve been making it for years now and am only now writing a review. I had a get-together last week and my sister actually got irritated with me because I hadn’t made “My Banana Pudding.” I keep telling them that I got the recipe here, and they keep attributing it to me! Oh well, I’ll take the compliment! Change NOTHING, but do make the sure the cream cheese is room temperature. It’s divine, and this is coming from a family born and bred in Savannah. We know good banana pudding! The ONLY advice I would give is being careful when you use a hand mixer – It can get a little “splashy.” I use a Tupperware top to block the spritzes. Of course, I usually don’t make desserts, so I could very well just be inept. Regardless, you will LOVE this recipe, and fans of banana pudding will rave and quite possibly buy you gifts. When I make this I have to double the recipe so my husband can eat the other half! He actually (jokingly) encourages party guests not to eat it so that he can pig out later. It’s a little alarming, how much of this one grown man can eat, but that’s my problem, not yours! Make this!!!!!” – Weebrie Emily says it tastes HEAVENLY! >”My mom and gramma were from the south and this no cook banana pudding is a staple. My granny made her’s more like a pie and didn’t use the condensed milk. Either way it’s SO good and tastes heavenly!” – Emily Garrison This person felt proud after her guests absolutely LOVED it! She even let her 9-year-old make it! >”OMG this was AAAAAmazing! I had a lot of people over this weekend and everyone LOVED this dish. I felt proud of what I accomplished in presenting something that everyone loved. Only thing is, I really didn’t make it. I have to give credit to my 9 year old who basically made the whole thing by himself. There was one little change that we made and that was putting the entire container of whipped cream in the pudding mixture. That was done, well… because the 9 year old did it. It turned out fantastic. Everyone said how light and fluffy it was. Total Hit! And… So easy even a 9 year old can do it!” – My4boys ### Click the “next page” button below to see the recipe and cooking instructions.
**Ingredients** * 1 (8 ounce) package cream cheese * 1 (14 ounce) can sweetened condensed milk * 1 (5 ounce) package instant vanilla pudding mix * 3 cups cold milk * 1 teaspoon vanilla extract * 1 (8 ounce) container frozen whipped topping, thawed * 4 bananas, sliced * 1/2 (12 ounce) package vanilla wafers **Directions** * Preparation: 30 minutes * Cook Time: 0 * Ready In: 3 hours and 30 minutes In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. **Tip:** Tastes better after the second day.