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Judy John

Summer Banana Pudding Dessert Recipe

This summer banana pudding dessert layers creamy pudding, ripe bananas, and tender cookies for a cool comforting treat. It tastes nostalgic, smooth, and wonderfully easy.
Print Recipe
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 25 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pudding Filling
  • 2 boxes instant vanilla pudding mix 3.4 oz each
  • 3 1/2 cups cold milk
  • 8 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups whipped topping thawed
Layers
  • 4 medium bananas ripe, sliced
  • 1 box vanilla wafers
Topping
  • 1 cup whipped topping optional
  • 2 tbsp cookie crumbs optional garnish

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Hand Mixer
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Offset Spatula

Method
 

  1. Whisk pudding mix and cold milk for 2 minutes until thickened slightly. Let stand 5 minutes.
  2. Beat cream cheese and powdered sugar until smooth and fluffy.
  3. Fold prepared pudding into the cream cheese mixture until silky.
  4. Fold in whipped topping gently until fully combined and light.
  5. Spread a thin layer of filling in a 9x13-inch pan.
  6. Layer vanilla wafers, banana slices, and one-third of the filling. Repeat layers, finishing with filling on top.
  7. Smooth the top neatly with a spatula.
  8. Refrigerate at least 4 hours so cookies soften and layers set.
  9. Top with extra whipped topping and cookie crumbs if desired. Scoop and serve cold.

Notes

For softer cake-like cookies, chill overnight. For firmer texture, chill 4 hours and serve sooner. Freeze portions tightly wrapped for up to 1 month; thaw in the refrigerator. Toss bananas with a little lemon juice to slow browning. Add caramel, toasted pecans, chocolate chips, or cinnamon for flavor twists. Store covered in the refrigerator up to 3 days.