Banana Pudding Parfaits
Creamy, dreamy, and packed with nostalgic layers—the ultimate banana pudding parfaits! No baking, just lots of ripe bananas, silky pudding, cookies, cream cheese, and luscious whipped cream. Scoop into a dessert cloud that's cool, soft, and joyfully simple.
6
parfaits
Ingredients
Pudding Base
- 1 box (1 box (96g)) instant pudding mix (vanilla or banana cream) 3.4 oz (96g) box
- 2 cups (500 ml) cold whole milk
- 1 package (226 g) cream cheese, softened 8 oz (226g)
- 1 can (397 g) sweetened condensed milk 14 oz (397g)
- 1 container (227 g) whipped topping (thawed) 8 oz (227g)
Layers & Topping
- 40 vanilla wafers or cookies of choice plus extra for garnish
- 3-4 ripe bananas peeled and thinly sliced
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (16 g) powdered sugar
Equipment
- Electric mixer
- Mixing bowls
- Parfait Glasses or Jars
- Spatula
Instructions
- Make the pudding base: In a large bowl, beat the instant pudding mix with cold milk using an electric mixer for about 2 minutes until thick and glossy. Let it stand for a few minutes to set up.
- Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese and sweetened condensed milk until completely smooth, with no lumps. Fold this mixture gently into the prepared pudding base until well combined and fluffy.
- Fold in whipped topping: Use a spatula to gently fold in the whipped topping (Cool Whip or similar), mixing until no white streaks remain. Don’t overmix.
- Layer the parfaits: In parfait glasses or jars, layer pudding mixture, cookies, then banana slices. Repeat layers as space allows, ending with a pudding layer on top to cover bananas.
- Chill: Cover parfaits tightly and refrigerate at least 4 hours, or overnight. This allows the pudding to set and cookies to soften to cake-like texture.
- Make whipped cream topping: Just before serving, beat the heavy cream and powdered sugar together until stiff peaks form. Spoon or pipe on top of parfaits.
- Finish and serve: Garnish with additional banana slices and cookies, if desired. Serve chilled and enjoy!
Notes
Store leftovers in the fridge, tightly covered, for up to 3 days. Cookies will soften, and bananas stay fresher if fully covered by pudding layers. Best not to freeze as texture changes. Swap cookies, try chocolate pudding, or add berries for fun variations!
Nutrition
Calories: 420kcal | Carbohydrates: 57g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 420mg | Fiber: 1g | Sugar: 40g | Vitamin A: 750IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 1mg