Best Banana Pudding Dessert Recipes

EASY BANANA PUDDING TRIFLE DESSERT

Steps:

• Prepare a large glass bowl or a trifle bowl.
• In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
• Stir in vanilla, then fold in the Cool Whip topping.
• Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
• Chill until serving.

BANANA SPLIT PUDDING DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, pecans, and butter in a bowl; press into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely.
• Mix 1 1/2 cups whipped topping, cream cheese, and confectioners' sugar together in a bowl; spread over cooled crust. Layer pineapple over cream cheese mixture layer.
• Beat milk and pudding mixes together in a bowl until thickened and creamy; fold in bananas and spread over pineapple. Layer strawberries over pudding mixture; top with remaining whipped topping. Refrigerate until completely chilled, about 2 hours.
• Drizzle chocolate syrup over whipped topping layer and arrange the cherries equally apart from each other so each piece gets 1 cherry.

MY BEST BANANA PUDDING DESSERT

Steps:

• In a large mixing bowl beat together vanilla pudding mix and milk for 2-3 minutes until it begins to thicken. Blend in the sweetened condensed milk and mix until smooth. Stir in vanilla extract and fold in the thawed Cool Whip.
• In a 13x9x2 glass dish layer the bottom with Nilla wafers, add a layer of sliced bananas over top of wafers. Pour enough pudding mixture over top of the first layer of wafers and bananas to cover,leaving some pudding for more layers.
• Repeat layers of wafers,bananas and pudding.
• End with a few wafers on top.
• Cover and chill in refrigerator for several hours.

TWINKIE BANANA CREAM PUDDING DESSERT

Steps:

• Split Twinkies lengthwise and lay in 9x13 pan (should use whole box).
• Prepare instant pudding with 1 1/2 cups milk.
• Lay sliced bananas over Twinkies in pan and pour pudding over bananas.
• Prepare 2 envelopes of Dream Whip as per package directions and spread this over the top of pudding.
• Chill in refrigerator until set (about an hour or longer).

THE QUEEN'S CHESSMEN BANANA PUDDING DESSERT

Steps:

• 1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• 2. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer.
• 3. Using another bowl, combine the cream cheese and condensed milk and mix until smooth.
• 4. Fold the whipped topping into the cream cheese mixture.
• 5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
• 6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

BANANA PUDDING DESSERT

Steps:

• In a large bowl, combine pudding mix, water and milk; beat on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. , In individual dessert dishes, layer with wafers, pudding, bananas and more pudding. Top each with a wafer. Chill until serving.

BANANA VANILLA HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

BANANA PUDDING CUPCAKES (LIKE THE ACTUAL DESSERT!)

Steps:

• Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
• Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
• For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
• Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
• Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
• Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
• Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
• Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
• Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
• While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
• In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
• To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
• Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
• Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
• Just before serving, stand a banana slice in the whipped cream; serve.
• Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

BANANA STRAWBERRY PUDDING DESSERT

Steps:

• Spread 1/2 of the vanilla crumbs on the bottom of a greased 8x8 pan. Cook vanilla pudding as directed on package and spoon over crumbs while still hot. Slice up one banana over the pudding, and then spread the remaining crumbs over top. Place in the fridge one hour until set. Mix up jello as directed on package, and let sit in fridge for 30 minutes until partially set. Pour jello over the crumb layer, and then slice up the remaining banana over top, of the unset jello. Place in the fridge for 2-3 hours until set. Spread on a layer of whipped cream. (I used low sugar/fat Cool Whip)

CARAMEL-BANANA PUDDING DESSERT

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Arrange 7 cake slices in bottom of 13x9-inch pan; drizzle with half the caramel topping. Cover with layers of half each of the pudding mixture and bananas. Top with layers of remaining cake slices, caramel topping and pudding mixture; top with remaining banana slices.
• Sprinkle with nuts.

BANANA PUDDING DESSERT

Steps:

• 1. Combine milk, vanilla, and water. Next blend pudding mix and cool whip
• 2. Layer wafers, then bananas, then pudding mix, ending with the pudding mix.
• 3. Refridgerate several hours or overnight

BANANA PUDDING BARS | NO-BAKE DESSERT WITH A BUTTERY NILLA WAFER CRUST

Steps:

• Line a 9x13-inch baking pan with parchment paper sling that hangs off of two sides.
• In a large bowl, stir together crushed vanilla wafers and butter until well combined. The mixture should hold it's shape in your hand when you squeeze it. Pour the crust mixture into the prepared pan and press very firmly into an even layer in the bottom of the pan. Evenly spread sliced bananas on top of the crust layer.
• In a large bowl using a hand mixer, beat cream cheese until light and fluffy, about 2 minutes. Set aside.
• In a medium bowl, whisk to combine the dry pudding mixture, milk and vanilla until smooth. Slowly pour the pudding mixture into the beaten cream cheese, beating constantly, until all pudding mixture is incorporated and mixture is smooth. Let pudding mixture sit for 5 minutes to thicken up, then fold in cool whip, until well combined.
• Pour pudding mixture on top of banana slices and smooth the top with a spatula as needed. Cover bars with foil or saran wrap and store in the refrigerator for 2-3 hours (or overnight).
• When ready to serve, take the bars out of the refrigerator and carefully lift the parchment paper sides out and set on a cutting board. Using a large knife, slice the bars into squares. To keep your slices clean/neat: run your knife under hot water in between slicing and wipe off with a towel.
• For garnish, you can top each bar with more cool whip, banana slices and/or mint sprigs.