Church Potluck Banana Pudding

1
Diana Perry

By
@Empebi

This is so similar to a couple of recipes already out there, but when I used more bananas & less cookies it became so popular and I was told it was the best banana pudding they had ever had!. If you want to go the extra mile, you can substitute 2 bags of Pepperidge Farm Chessman cookies for the "Nilla cookies, but since I want to increase the amount of bananas over cookies, I prefer it this way. I have also made this with sugar free pudding and reduced fat cream cheese, skim milk & reduced fat cookies with Light whipped topping. It was still a hit and I don't know if anyone realized the dif

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
25 Min
Method:
No-Cook or Other

Ingredients

  • 5 oz
    instant french vanilla pudding
  • 2 c
    milk
  • 2- 8 oz
    containers frozen whipped topping, thawed
  • 14 oz
    sweetened condensed milk
  • 8 oz
    regular or low fat cream cheese
  • 6-8 medium
    ripe bananas
  • 1 box
    "nilla wafer cookies
  • 2 tsp
    real vanilla

How to Make Church Potluck Banana Pudding

Step-by-Step

  1. With a hand mixer, add milk to pudding mix, and beat on low until well combined. Set Aside
  2. In a larger bowl, beat the softened cream cheese until it is fluffy; add the sweetened condensed milk, and beat on low to combine well until smooth.
  3. Line a 9X13" glass pan with 1/2 of the cookies. I like to make neat little rows and get as many in this bottom of the pudding as possible.
  4. Slice the bananas about 1/4" thick, and cover all of the cookies. This will take about 1/2 of the bananas, or a bit more.
  5. Combine the prepared pudding with the cream cheese mixture. Fold in 1 of the 8 oz. tubs of frozen whipped topping until all is blended.
  6. Put about 1/2 of the pudding mixture over the cookie/bananas in the dish; place more cookies for next layer, but I put them much further apart.
  7. Slice additional bananas to fit in between the cookies. You really want to get quite a bit of bananas, so cut them in shapes, if necessary, to fill in between the cookies.
  8. Put remaining pudding mixture over this layer of cookies & bananas. Refrigerate for at least 4 hours.
  9. Before serving, spread contents of the other 8-ounce frozen whipped topping over the dish. If you like, you can crush some of the left over cookies and use them for garnish.

Printable Recipe Card

About Church Potluck Banana Pudding





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