This easy Banana Pudding is a twist on one of my favorite Southern desserts. It’s one more way to explore my obsession with banana pudding and bite sized desserts all in one. It’s a recipe that’s supposed to be easy to design, so it starts with pudding mixes, made with half and half for creaminess, then whipped with cream cheese, fluffy topping to brown the lily and a heaping helping of mini marshmallows. Serve with vanilla wafers and watch your family and friends gobble it up in one go.
Ingredients
1 3.4 ounces box of instant banana pudding
1 3.4 ounces box of instant vanilla pudding
3 cups half and half
1 teaspoon pure vanilla extract
1 8 oz cream cheese, softened
4 medium bananas in cubes
3 cups of mini marshmallows
1 8 oz frozen whipped topping, thawed
1/2 cup crushed vanilla wafers.
Whole vanilla wafers for dipping
Instructions
Using a stand or a hand mixer, beat both puddings with half and half and the vanilla until they are thickened but can still be poured.
Add the softened cream cheese and continue beating until completely smooth.
By hand, mix together the banana pieces, marshmallows, 2/3 of the whipped topping and the crushed vanilla wafers. Set aside 1 tablespoon of crushed vanilla wafers to sprinkle on top.
Pour into a serving dish and frost the top with the remaining whipped topping.
Garnish with vanilla wafer crumbs.
Refrigerate covered for 2-4 hours before serving with whole vanilla wafers to soak.