Banana Pudding

 

The Alabama in me needed some Banana Pudding and it NEVER disappoints.  It's so rich and delicious and perfect.

2 1/2 cups heavy whipping cream

3/4 cup powdered sugar

1 tsp. vanilla

1 (8oz) block of cream cheese, softened

1 (14oz) can sweetened condensed milk

1 (5oz) box instant banana pudding mix

1 cup whole milk

1 box Nilla Wafers

6-8 bananas, sliced

Lightly butter a 9x13 baking dish and set aside.

Using your stand mixer, whip the heavy whipping cream, powdered sugar, and vanilla using the whisk attachment until stiff peaks form.  It usually takes around 5-7 minutes.  Transfer the whipped cream to a medium mixing bowl and place in the fridge for later.

To the wiped out stand mixer bowl, add the cream cheese and whisk for 30-60 seconds, until fluffy.  Add the can of sweetened condensed milk and beat until smooth and no lumps of cream cheese remain.  You'll need to scrape the bowl a few times.

Add in the dry pudding mix and mix well.

Add the milk and mix until fully combined.

Add 2/3 of the whipped cream you made earlier and gently fold it into the pudding mixture until no whipped cream streaks remain.  Set aside.

In your baking dish, place an even layer of Nilla Wafers and top each wafer with a sliced banana coin.

Top the bananas with half of the pudding mixture and spread evenly.

Repeat the layers again; Nilla Wafers, banana coins, and pudding mixture.

Top with the remaining 1/3 of the whipped cream.

Cover and refrigerate for at least 4 hours or overnight.