• 5 ripe bananas
• 1 (14 oz) can sweetened condensed milk
• 1 (5 oz) package instant vanilla pudding mix
• 2 cups cold whole milk
• 1 teaspoon vanilla extract 
• 1/4 cup powdered sugar 
• 3 cups heavy cream 
• 8 ounces cream cheese
• 1 (8 oz) container frozen whipped topping, thawed
• 1-2 boxes of Nilla Wafers cookies for the base. These soften up and become almost cake-like. Other options for cookies are graham crackers, or chessmen cookies.

1. Line 9X13 or two 9x9 pan(s) with cookies

2. Pudding: In a large bowl, beat sweetened condensed milk & cream cheese with a hand mixer until fluffy. Add in pudding mix, milk & vanilla, and continue beating beat until well mixed.

3. In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set 2 ½ cups aside for topping.

4. Fold the remaining whipped cream into the pudding mixture.

5. Bananas: Next is a layer of bananas. Choose ripe bananas that are still yellow and slightly firm. Slice them right before layering so they don’t brown.

7. Layer the Banana Pudding – Layer cookies and then bananas in a 9×13 pan or two 9×9 pans. Top with the cream cheese mixture and finally the whipped cream.

Place in the refrigerator for at least 3-4 hours to set.

• Enjoy your delicious banana pudding!

Tips:

Banana- Add the bananas on top for garnish just before serving so they don’t brown.  If you’re going to leave them out for a little bit, toss them with a bit of lemon juice after slicing to keep them from browning.

Time Allow the dessert to sit at least 4 hours but overnight is better if possible. This softens the cookies.