Banana pudding is a southern staple. Here's a unique spin on the old classic.
30 vanilla wafers, finely crushed and divided
3 tablespoons butter, melted
1 8-ounce package cream cheese, softened
½ cup confectioners’ sugar
1 pint heavy whipping cream
1 TBL vanilla
3 TBL sugar
4 medium bananas
3 ½ cups half and half
2 3.4-ounce packages Instant Banana pudding and pie filling
No nutrition information available
Combine crushed wafers and butter, press into a 13 x 9 baking dish.
Mix cream cheese and sugar until well blended.
Beat whipping cream until stiff, adding vanilla and sugar.
Spread evenly over crust. Set aside.
Combine half and half with dry pudding mix. Beat with a wire whisk at least 3 minutes. Cover and refrigerate until thickened.
Slice bananas in half crosswise and then cut each piece lengthwise in half. Arrange over cream cheese layer.
Spoon pudding over bananas and sprinkle with reserved crumbs. Refrigerate at least 2 hours before serving.