Creamy, sweet, and full of rich banana flavor, this no-bake banana pudding cheesecake-style dessert is an indulgent twist on a Southern favorite. With a buttery graham cracker crust, luscious banana pudding filling, fluffy whipped topping, and layers of fresh bananas and caramel, it’s a show-stopper for any occasion.
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
2 (3.4 oz) boxes instant banana cream pudding mix
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 1/2 cups cold milk
1 (8 oz) container whipped topping (plus extra for topping)
3–4 ripe bananas, sliced
Caramel sauce for drizzling
Chopped peanuts or crushed vanilla wafers (optional)
Continue the instructions on the next page.
The Best Banana Pudding Ever: A Dreamy Southern-Style Dessert
Instructions:
Step 1: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 20 minutes.
Step 2: In a large bowl, beat cream cheese until smooth. Add pudding mixes, sweetened condensed milk, and cold milk. Beat until thick and creamy.
Step 3: Fold in the whipped topping until the mixture is light and fluffy.
Step 4: Pour the filling into the prepared crust and smooth the top. Chill for at least 4 hours, or overnight for best results.
Step 5: Before serving, top with dollops of whipped topping, banana slices, a drizzle of caramel sauce, and chopped peanuts or crushed wafers if desired.
Storage Information:
Store covered in the refrigerator for up to 3 days. For best texture, slice and add bananas just before serving to prevent browning.
