Banana Pudding Parfait Recipe | How To Make Banana Pudding
Banana pudding parfait is a quick and easy, no-bake, layered dessert, big on flavor and texture and a real crowd pleaser. A perfect way to end your meal on a deliciously sweet note!
Servings 12 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 (14-ounce) can sweetened condensed milk
- 12 ounce frozen whipped topping, thawed
- About 60 Nilla vanilla wafer cookies, or as required
- 4-5 bananas, sliced, or as required
- 2 cups chilled milk
- 1 (3.4-ounce) box of Jello instant banana cream pudding or instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
Instructions
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Beat until the pudding begins to thicken.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Add the cream cheese-condensed milk mixture to the pudding mixture and stir until well blended.
- Fold the whipped topping into the cream cheese & pudding mixture, in two parts, folding it gently with both additions. Transfer the prepared pudding and cream mixture to a piping bag for ease of piping it into individual cups. You could simply use a spoon instead.
- To assemble: Line the bottom of a serving glass with 2-3 vanilla wafer cookies and 3-4 banana slices on top. Pour the mixture over the cookies and bananas. Repeat the layers until you reach the rim of the glass. Refrigerate until ready to serve. Serve with a dollop of whipped cream, nilla wafers, and sliced
Notes
- For banana pudding recipe without cool whip, simply use equal amount sweetened whipped cream. For this recipe, use 2 and 1/4 cups of heavy cream or double cream and whip with some confectioner's sugar until you have stiff peaks.
- To prevent the bananas from turning brown in the pudding, transfer the sliced bananas in a large bowl, drizzle a tablespoon of lemon juice, and toss so that the slices are coated with the lemon juice.