church potluck banana pudding

Name: Church Potluck Banana Pudding
Prep time: 25 min
Yield: 12
Cuisine: Southern
Ingredients: 5 ounce(s) instant french vanilla pudding; 2 cup(s) milk; 2- 8 ounce(s) containers frozen whipped topping, thawed; 14 ounce(s) sweetened condensed milk; 8 ounce(s) regular or low fat cream cheese; 6-8 medium ripe bananas; 1 box(es) "nilla wafer cookies; 2 teaspoon(s) real vanilla

(2 RATINGS)

26 Pinches 1 Photo

Diana Perry

Martinez, GA

Updated on Feb 18, 2017

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

Rate

I used crushed cookies and layered them into the pan.

prep time 25 Min

cook time

method No-Cook or Other

yield 12 serving(s)

Ingredients

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

How To Make church potluck banana pudding

Step 1

With a hand mixer, add milk to pudding mix, and beat on low until well combined. Set Aside

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 8

Put remaining pudding mixture over this layer of cookies & bananas. Refrigerate for at least 4 hours.
Step 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.
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