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Banana Pudding Cake

No-Bake Banana Pudding Cake Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 11 oz box vanilla wafers
  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups whole milk
  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 12 oz frozen whipped topping, thawed
  • 4 to 5 ripe but firm bananas
  • 1 tsp vanilla extract

Method
 

  1. Beat pudding mix and milk for 2 minutes; let stand 5 minutes. In another bowl, beat cream cheese, condensed milk, and vanilla until smooth; combine with the pudding.
  2. Fold in whipped topping until no streaks remain.
  3. Layer wafers, half the pudding mixture, bananas, another wafer layer, remaining pudding, and a final wafer layer in a 9x13 dish.
  4. Cover and refrigerate at least 6 hours. Slice and serve cold.

Notes

Pick bananas that are ripe but still firm so they hold their shape. The cake is best made the day before serving, giving the wafers plenty of time to soften into cakelike layers. Keep it refrigerated until you're ready to slice.