Banana Pudding Layered Dessert

Layers of sugar cookie crumb crust, banana pudding, creamy sweetened cream cheese mixture, and fluffy whipped topping.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill Time 4

Total Time 4 40

Servings

Calories 337kcal

Author Brandie Skibinski

Ingredients

1 (17.5 ounce) pouch sugar cookie mix (I used Betty Crocker)
ingredients needed to make cookie mix: usually butter or margarine and an egg
2 teaspoons vanilla extract (divided use)
8 ounces block cream cheese, softened to room temperature
1 cup powdered sugar
12 ounce tub frozen whipped topping, thawed (this is the midsize tub - not the smaller or larger one, divided use)
2 (3.4 ounce) boxes INSTANT banana creme pudding
3 cups cold milk
½ cup butter, melted (I use salted but you can use unsalted)
4-6 ripe bananas (divided use, see notes below)

Instructions

Preheat the oven to 375F degrees and prepare a cookie sheet with parchment paper.
In a medium bowl, follow the directions on the cookie pouch to make the cookie batter (combining 1 (17.5 ounce) pouch sugar cookie mix with ingredients needed to make cookie mix: usually butter or margarine and an egg).
Drop 12 large spoonfuls of cookie dough on the cookie sheet (it’s ok if they are close together) and bake in the oven for about 13-15 minutes or until golden brown. Set aside and allow the cookies to completely cool, about 30 minutes.
While the cookies are cooling, in a large bowl (or stand mixer bowl) add 8 ounces block cream cheese, softened to room temperature, 1 cup powdered sugar and one teaspoon vanilla extract and mix together until smooth. When the mixture is smooth, scrape down the side with a rubber spatula and add about 2 cups whipped topping and fold it into the cream cheese mixture, being careful not to deflate it too much.
In a separate medium bowl add 2 (3.4 ounce) boxes INSTANT banana creme pudding and 3 cups cold milk and whisk both together until it is smooth and thickened, about 2 minutes. Allow to sit and finish setting up while you make the crust.
Reserve 3 cookies for the top of the dessert and place the remaining in a ziploc bag and crush the cookies into coarse crumbs (you can use a food processor too). Pour the crumbs into a 9x13-inch baking dish (glass preferred) and add 1/2 cup butter, melted and 1 teaspoon vanilla extract and mix together with a fork.
After evenly mixed, press the crumbs into the bottom of the baking dish to form a firm crust.
Assemble the dessert by first spreading the cream cheese mixture over the cookie crust and smooth it out with an offset spatula or the back of a spoon.
Slice about 3-4 bananas and top this layer with a single layer of bananas.
Carefully drop spoonfuls of the banana pudding over the sliced banana layer and spread out evenly with an offset spatula, trying not to move the bananas. Top with the remaining whipped topping and spread out evenly with offset spatula.
Cover the dessert with plastic wrap and place in the refrigerator for about 4 hours to set up.
When it’s time to serve, remove from the refrigerator and break up the remaining 3 cookies into chunks. Sprinkle the cookie chunks and slice up 1-2 bananas to layer on top before serving.
Slice and enjoy! Keep covered and refrigerated when not enjoying.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The amount of the bananas may vary depending on how small or larger yours are. Just use your best judgement when it comes to how much you need for each layer.

Nutrition