banana pudding dip
as much as I love banana pudding, this banana pudding dip has become a dessert favorite
As a kid, banana pudding was something that came from a box, and was definitely not a favorite of mine. Then a friend delivered her banana pudding; actually it was the Magnolia Bakery recipe for banana pudding. One bite and it was all over for me. She may have brought four jars, but I did not share more than a bite or two. It was that good. If you’ve had it, you already know. If you haven’t, you need to make banana pudding asap!
I’m not normally much of a dessert eater, but pudding is something I cannot pass up, and brownies, and now added to that list is this banana pudding dip. For parties, you just cannot beat dips. They make feeding a crowd simple, and everyone loves them. Sweet, savory, and everything in between, it isn’t a party without a good dip or two.
This banana pudding dip is everyone’s favorite banana pudding, blended with cream cheese and topped with bananas and crushed vanilla wafers. Make sure to have plenty of wafers for dipping as well. As much as I love my homemade vanilla wafers, for this easy dip I went with the classic store bought.
banana pudding dip
- for the pudding -
- 1-3.4 ounce box of vanilla instant pudding
- 1 1/2 cups water
- 1-14 ounce can sweetened condensed milk
- for the whipped cream -
- 2 cups of heavy cream
- for the cream cheese filling -
- 1 banana, mashed well
- 16 ounces of cream cheese, softened at room temperature
- for the topping -
- 1 banana sliced
- crushed vanilla wafers for topping
- whole cookies for dipping
- whisk vanilla pudding with water and condensed milk, cover and chill 4 hours
- whip cream until you have stiff peaks - and set aside
- beat mashed banana with the cream cheese until smooth, and them blend in the pudding mix - pudding should not be lumpy
- gently fold in the whipped cream
- cover and chill dip for at least 2 hours - or up to overnight
- before serving top with sliced banana and vanilla wafer crumbs
- serve with extra cookies for dipping
A few tips…make the pudding first; the dip comes together much better if the pudding is firm. I chill my pudding for 4 hours just like the original recipe. Also, the cream cheese is best blended while very soft. I let my cream cheese sit at room temperature for at least an hour. If it is too hard, the cream cheese will have a hard time blending into the pudding, and you will have lumps.
Do not top your dip with the banana slices until just before serving, and if you are worried about them browning, (which they will do, but it didn’t bother me a bit) toss the slices in a bit of lemon juice first.
This banana pudding dip firms up while chilling, so I like to make it the night before, if you are short on time allow it to rest at least 2 hours before serving.
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