Bananaless Banana Pudding – Not Yo Momma’s Banana Pudding
We are in the middle of a pandemic, but this weekend is still Easter! We are going to celebrate Easter with only our little family of 4 to ensure that we are staying safe and doing our part to flatten the curve of COVID-19. Hopefully the weather will cooperate so we can cook out and hunt eggs. On the Easter menu is grilled bbq and parmesan garlic chicken legs, potato salad, baked beans, rolls, and my bananless banana pudding. When I say this is not yo momma’s banana pudding, I mean it this pudding is so decadent, it’s a true dessert! *FUN FACT* I love bananas, just not in banana pudding. 🤣
Make the Banana Cream pudding using directions on box, set aside. Using a hand or stand mixer beat softened cream cheese and sweetened condensed milk together until completely smooth, mix in the banana pudding and cool whip and beat until combined. Pour into a 13×9 pan and chill in the refrigerator for 2 hours. Before serving, crush wafers in a plastic bag, pour over the top of banana pudding and serve.
I prefer to dip my Mini Nilla wafers in the banana pudding, (I’m a texture person and do not like the feel of soggy wafers)!
**If your store is out of the Instant Banana Cream you can use the Cook & Serve instead.
Have a beautiful Easter weekend and count your blessings!
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until next time..
I love your feedback - Lauren!