5-Minute Cottage Cheese Banana Pudding
This Cottage Cheese Banana Pudding is a lighter, protein-packed take on the classic Southern dessert. It comes together in about 5 minutes with just a blender and a few simple ingredients.
Blending cottage cheese until it’s silky smooth creates a creamy pudding base that tastes nothing like cottage cheese. Layers of vanilla wafer cookies and fresh banana slices keep it classic and comforting.
Why This Pudding Stays in My Rotation
The cottage cheese blends into a velvety base that tastes just like traditional pudding but with an extra 15 grams of protein per serving. I love that there’s no heavy cream or egg yolks to fuss with.
It’s sweet, banana-forward, and gets better as it sits, so it doubles as meal prep dessert. Plus, it uses a whole ripe banana, which means no leftovers to brown on the counter.
Ingredients
- 1 cup (8 oz) cottage cheese: full-fat or 2% for the creamiest texture; fat-free can work but may be less smooth
- 1 large ripe banana: the spottier the better for natural sweetness
- 1 (1 oz) package sugar-free vanilla instant pudding mix: or regular; sugar-free keeps it lighter
- 1/4 cup milk: any kind; helps the blender get moving
- 1 tsp vanilla extract: optional, for depth
- 1 1/2 cups vanilla wafer cookies: plus a few extra for topping
- 1 medium banana, sliced: for layering
Variations / Substitutions
- Swap the cheese: Ricotta works instead of cottage cheese for an even richer texture.
- Try chocolate: Use chocolate pudding mix for a banana-chocolate twist.
- Go dairy-free: Use dairy-free cottage cheese or silken tofu, and swap milk for almond milk. Add a tablespoon of maple syrup if your alternative is unsweetened.
For another high-protein dessert, try the Chocolate Peanut Butter Cottage Cheese Mousse.
How to Make Cottage Cheese Banana Pudding
Step 1: Blend the Pudding Base
Combine the 1 cup cottage cheese, the 1 large ripe banana (broken into chunks), the 1 package pudding mix, 1/4 cup milk, and 1 tsp vanilla extract in a blender. Blend on high for about 30 seconds, until completely smooth with no grainy bits. Scrape down the sides once to make sure everything is incorporated.
Step 2: Layer the Cookies and Banana
In a small serving dish or two individual glasses, arrange about 8 vanilla wafer cookies to cover the bottom. Top with a few slices of the second medium banana, then spoon half of the blended pudding over the bananas. Repeat with another layer of cookies, banana slices, and the remaining pudding.
Step 3: Top and Serve
Crush a few extra vanilla wafers and scatter the pieces over the top along with a couple more fresh banana slices. Serve right away for a crunchier cookie, or cover and refrigerate for at least 1 hour if you prefer the classic soft, cakey texture.
A Few Notes Before You Start
- Blend it really well: A high-speed blender gives the silkiest result; let it run a full 30 to 45 seconds.
- Double for a crowd: Double all ingredients and layer in an 8×8 or 9×9 dish.
- Swap the cookies: Any crisp, plain cookie works—gingersnaps add a nice spice.
- Chill it for classic texture: A rest in the fridge softens the cookies into a cake-like layer, just like the Southern original.
Storing Leftovers
Cover and refrigerate for up to 3 days. The cookies will soften more over time, but the flavor gets even better.
Frequently Asked Questions
Can I use a frozen banana?
Yes, but thaw it first and drain any excess liquid so the pudding isn’t watery.
Can I make it without pudding mix?
You can swap the pudding mix for 2 tablespoons of cornstarch and 2 tablespoons sugar, but the texture won’t be as fluffy and the flavor less vanilla-forward.
Will it taste like cottage cheese?
No, once blended smooth with banana and vanilla, the cottage cheese flavor disappears; it tastes like sweet banana pudding.
Can I use dairy-free cottage cheese?
Yes, many brands now make almond or oat-based cottage cheese. Use an unsweetened version and add a tablespoon of maple syrup if needed.
How far ahead can I make it?
You can assemble it up to 24 hours ahead and keep it in the fridge. The cookies will be completely soft, which many people love.
Cottage Cheese Banana Pudding Recipe
Ingredients
Method
- Blend cottage cheese, 1 ripe banana (broken up), pudding mix, milk, and vanilla until completely smooth, about 30 seconds.
- In a serving dish or two glasses, layer about 8 vanilla wafers, banana slices, and half the pudding; repeat layers.
- Top with crushed wafers and extra banana slices; serve immediately or chill at least 1 hour.
