Banana Pudding Especialle

Do you have a favorite banana pudding recipe?  Until my early 40’s, I never ate the stuff…hated the banana texture when they went to mush inside the pudding.  Do you have texture issues, too?

Banana Pudding Especialle -

I may be the only one, but now that I make my own banana pudding (and it’s eaten really fast), I don’t have an issue with mushy bananas.  They stay nice and firm.  Here’s my secret.  (Shh…don’t say this out loud.  Whisper.)

Use un-ripened bananas – a little on the green side.

Now that we’ve got that secret taken care of, I may have lost you.  Did I?

I actually have two ways of making this dessert…a fat way and a less  fat way.  Let’s face it, neither way is skinny or healthy.  It’s dessert.  It’s supposed to be unhealthy (and delicious).

As usual for banana pudding, pile fresh vanilla wafers in the bottom of an oblong cake pan and top them with sliced (green – or not, if you prefer mushy ) bananas.

 Making Banana Pudding

And, the next layer is the crux of the matter.  Either the fat or the less fat.

Making Banana Pudding

You can make the filling with or without cream cheese.  Check it out.

Banana Pudding Especialle
Prep time
Total time
Banana pudding with crunchy cookies and no mushy bananas.
Recipe type: Dessert
Serves: 20 servings
  • 1 box vanilla wafers (4 reserved for crumbs on top - optional)
  • 4 bananas that are still slightly green
  • 3.9-ounce pkg. vanilla pudding
  • 1-1/2 cup cold water
  • 14-ounce can sweetened condensed milk
  • 8-ounce block cream cheese (optional - omit for lower fat version)
  • 16 ounces of whipped topping (Cool Whip), divided
  1. Spread vanilla wafers evenly in bottom of 9" x 13" x 2" pan.
  2. Peel and slice bananas on top of wafers.
  3. Mix pudding and water for 60 seconds with a whisk. Chill for 10 minutes, and then stir sweetened condensed milk into the pudding mixture. (If adding cream cheese for extra richness, blend room temperature cream cheese with the pudding and milk mixture.)
  4. Fold 4 ounces of prepared whipped topping into pudding mixture. Pour over cookies and banana layer.
  5. Top with remaining whipped topping. Crush reserved cookies and sprinkle over top if desired.
  6. Refrigerate until ready to serve.

So you see, you have a choice for the calorie and fat intake.  I think the lighter version is 95% as delicious as the fully loaded version, which makes it pretty much worth the sacrifice.

Banana Pudding Especialle

Happy summer desserts!  Does your favorite banana pudding have cream cheese in the filling?




    • says

      I’m sorry! I didn’t mean to catch you at a weak moment. But, I do think you’ll like this recipe. Happy weekend!

  1. says

    It’s hard to live in the South and not like banana pudding, but that’s me, I won’t touch the stuff. I like your recipe though, I wonder if it would work with chocolate instead of bananas 🙂 {kidding} Nice tip on using under ripe bananas-
    Jenna recently posted…Fearless Friday, Art in BloomMy Profile

    • says

      Hey, I think you have something there! Chocolate pudding, vanilla wafers, and whipped topping. Sounds a little like a lady finger trifle. Hmm…