THE BEST BANANA PUDDING (+VIDEO)
This Banana Pudding is a no-cook pudding recipe made with sweetened condensed milk, cream cheese and pudding, fresh bananas and Nilla wafers!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, pudding mix, milk and vanilla extract.
- Mix until combined well.
- Finally, stir in half of the whipped topping.
- To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish.
- Add a layer of bananas.
- Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
- Continue with two more layers.
- Top with remaining whipped topping.
- Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Nutrition Facts : Calories 458 kcal, Carbohydrate 72 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 20 mg, Sodium 408 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
BANANA PUDDING POKE CAKE
A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.
Provided by Madicakes
Categories Desserts Cakes Poke Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
- Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
- Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g
BANANA PUDDING POKE CAKE
I found this on the country cook.com. I haven't made it yet, but it looks very yummy! This is made without slices of bananas, however, you could certainly add those on there if you like. The chef decided she would just add some freshly sliced bananas right on top of the individual pieces of cake so they didn't turn brown.
Provided by Scoutie
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
- Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
- Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the fridge to set and cool (about 2 hours).
- Once your cake has completely cooled, spread on whipped topping.
- If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
- Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
- Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.
Nutrition Facts : Calories 604.2, Fat 22.2, SaturatedFat 10.9, Cholesterol 18.4, Sodium 893, Carbohydrate 95.1, Fiber 1, Sugar 52.7, Protein 7.8
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