Pound Cake Banana Pudding

A creamy banana pudding dessert with soft and dense pound cake.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 1

Total Time 1 20

Servings

Calories 449kcal

8 ounce block cream cheese, softened to room temperature
14 ounce sweetened condensed milk
5 ounce box INSTANT vanilla pudding mix (larger box) (SEE NOTES BELOW)
3 cups milk (2% or higher in fat)
2 teaspoons vanilla extract
2 (8 ounce) tubs whipped topping, thawed (divided use)
16 ounce Sara Lee frozen pound cake, thawed and cut into bite size pieces (about 1-inch cubes)
6 bananas, peeled and sliced (divided use)

In a large bowl, beat an 8 ounce block cream cheese, softened to room temperature, with an electric mixer on medium speed until smooth and fluffy.
Add in 14 ounce sweetened condensed milk, 5 ounce box INSTANT vanilla pudding mix (larger box), 3 cups milk, and 2 teaspoons vanilla extract. Mix until combined well (this can take a few minutes, so be patient for it all to come together.)
Finally, gently stir in one tub whipped topping.
To layer: spread half of the diced pound cake on the bottom of a 9×13-inch baking dish. This needs to be a deep-sided baking dish.
Add a layer of sliced bananas; use half.
Then pour half of the pudding mixture on top.
Repeat one more time.
Top with remaining tub whipped topping.
Cover with plastic wrap and refrigerate for at least one hour before serving so it can thicken up and get cold.

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.
Please pay attention to the pudding you’re buying. It needs to be INSTANT not ‘Cook and Serve’. They are near each other on store shelves. Cook and Serve WILL NOT WORK!
Also, be sure you are grabbing a can of sweetened condensed milk and not evaporated milk. This dessert will not set up and it won’t be as sweet.