I have been meaning to post this recipe for a long time, possibly months. I really have. However, I also seem to think I have more hours in the day than I do. Plus, 9pm rolls around and I’m just tired. So tired.
So here we are, months later. I like to think Banana Cream Pudding is a year round appropriate dessert though. Especially this one because it’s incredible. It’s basically like the filling in a banana cream pie in pudding form. The Nilla wafers make it extra special. Am I the only one who likes a Nilla wafer when it’s just slightly soggy. Not all the way, but just a little bit from sitting in the pudding. Just me? I’m a weirdo.
Try this amazing recipe, not hard at all! It’s a little bit grandma recipe and a little bit modern. And all the way delicious!
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My Grandma’s Banana Cream Pudding is so good, so creamy and full of that classic banana flavor. The Nilla wafer cookies add a little sweet crunch for the passed down recipe. So good!
About 40 Nilla wafer cookies
6–8 bananas, sliced
2 cups milk
5 ounce box instant vanilla pudding
1 package cream cheese (8 ounces), softened
1 can ( 14 ounce) sweetened condensed milk
1 large container (12 ounce) Cool Whip, thawed