"Banana Pudding Delight" Tastes Just Like the Southern Classic
Banana pudding, specifically Magnolia Bakery’s, holds a nostalgic place in my heart. There’s just something about the combination of the fluffy-yet-velvety pudding with slices of ripe banana and perfectly softened Nilla wafers that hits the spot every time. Although I often turn to my banana pudding cookies to satisfy the craving when it strikes (it’s great for using up overripe bananas!), I’ve been absolutely smitten with this banana pudding delight because it captures the essence of banana pudding in a sliceable, no-bake dessert that’s perfect for sharing.
This six-layer delight includes all the classic components that make banana pudding magic, with the bonus of a silky-smooth cream cheese mousse that provides just the right amount of tang to bring out the flavor of the banana. Sitting atop a no-bake vanilla wafer crumb crust, the layers of sliced ripe banana, cream cheese mousse, whole vanilla wafers, vanilla pudding, and whipped cream are distinct — each flavorful enough to hold their own — but even better when scooped into one bite. Finished with more crushed wafers and banana slices, this delightful (pun intended) take on the beloved classic will have everyone fighting for seconds.
Why You’ll Love It
It tastes just like the classic. This no-bake dessert nails the flavor and texture of banana pudding, thanks to the Nilla wafers, vanilla pudding, and ripe bananas, but serves it up in “delight” form.
The whole thing takes just 30 minutes to prep. Even though there are a whopping six layers, many of them are prepared in the same bowl (saving you time!). Even better, the crust relies on the food processor and comes together in a pinch.
Key Ingredients in Banana Pudding Delight
Nilla wafers: The iconic vanilla cookie pulls double duty as both the base for the crumb crust and used whole between the mousse and pudding layers, softening as it chills (a nod to the classic). You’ll need an 11-ounce box of cookies for this recipe.
Cream cheese: Make sure it’s well-softened to ensure it whips up smooth and free of lumps. This gives the mousse a subtle tang that accentuates the fruity sweetness of sliced banana.
Ripe banana: For the best flavor and texture, I like to use a banana that’s yellow and just beginning to get brown speckles.
Instant vanilla pudding: After testing with both vanilla- and banana-flavored pudding, I found that vanilla pudding allowed the fresh banana slices to shine more while also providing that classic banana pudding flavor.
Banana Pudding Delight Recipe
This delightful take on the beloved classic will have everyone fighting for seconds.
Prep time 30 minutes
Serves 12 to 16
Ingredients
For the crust:
Cooking spray
41 vanilla wafer cookies, such as Nilla Wafers (about 5 1/2 ounces)
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted
For the cream cheese layer:
5 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups cold heavy cream
1 (about 8-inch) ripe banana
For the pudding layer:
1 (5.1-ounce) box instant vanilla pudding mix
3 cups cold whole milk
25 vanilla wafer cookies, such as Nilla Wafers
For the whipped cream and garnish:
1 cup cold heavy cream
3 tablespoons powdered sugar
3/4 teaspoon vanilla extract
1 (about 8-inch) ripe banana
6 vanilla wafer cookies, such as Nilla Wafers, crushed
Instructions
Make the crust:
Lightly coat an 8-inch square baking pan (at least 2 inches high) with cooking spray. Line the pan with 2 sheets of parchment paper positioned perpendicular to each other so that there is parchment overhanging on all sides. Lightly spray between the sheets if needed to keep the paper in place.
Place 41 vanilla wafer cookies and 1/4 teaspoon kosher salt in a food processor and process until the cookies are broken down into fine crumbs (about 1 1/2 cups), about 25 seconds. Drizzle with 4 tablespoons melted unsalted butter and pulse until evenly moistened and the mixture clumps when squeezed, about 10 (1-second) pulses. (Alternatively, crush the cookies in a resealable bag with a rolling pin, then stir together with the salt and butter in a medium bowl.)
Transfer to the baking pan and use the bottom of a flat measuring cup to press the crust into an even layer. Freeze while you prepare the cream cheese layer.
Make the cream cheese layer:
Beat 5 ounces room-temperature cream cheese, 3/4 cup powdered sugar, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt with the whisk attachment in a stand mixer on medium speed until smooth and combined, scraping down the sides of the bowl as needed, about 1 minute.
Reduce the speed to medium-low. Slowly pour in 1 1/4 cups cold heavy cream. Increase the speed to medium-high and beat, scraping the bowl as needed, until stiff peaks form, 30 seconds to 1 minute.
Peel and slice 1 ripe banana crosswise into 1/8-inch-thick rounds. Arrange the banana slices over the crust in an even layer.
Spoon the cream cheese mixture over the bananas and spread into an even layer. Refrigerate while you make the pudding.
Make the pudding layer:
Beat 1 (5.1-ounce) box instant vanilla pudding mix and 3 cups cold whole milk with the whisk attachment in the stand mixer bowl (no need to clean) on medium-low speed until thickened, about 1 1/2 minutes.
Arrange 25 vanilla wafer cookies in an even layer over the cream cheese layer. Spoon the pudding over the vanilla wafers and spread into an even layer. Refrigerate while you make the whipped cream.
Make the whipped cream and finish:
Beat 1 cup cold heavy cream, 3 tablespoons powdered sugar, and 3/4 teaspoon vanilla extract with the whisk attachment in the stand mixer bowl (no need to clean) on medium-high speed just until stiff peaks form, 1 to 1 1/2 minutes. Spoon the whipped cream over the pudding and smooth or swoop over the top as desired.
Loosely cover with plastic wrap. Refrigerate until well-chilled, set, and the vanilla wafers are softened, at least 5 hours and up to overnight.
When ready to serve, sprinkle 6 crushed vanilla wafer cookies over the whipped cream layer. Peel and slice 1 ripe banana crosswise into 1/8-inch-thick rounds. Scatter the banana slices over the top, nestling each into the whipped cream as desired.
Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 or 16 pieces, wiping the knife between each cut for cleaner slices.
Recipe Notes
Ingredient/equipment variation: An electric hand mixer can be used instead of a stand mixer.
Make ahead: The delight can be assembled up to 24 hours before serving. Do not top with the banana slices and crushed vanilla wafer cookies until ready to serve.
Storage: Leftover banana pudding delight can be refrigerated and covered in the baking pan with plastic wrap, or sliced and stored in an airtight container for up to 4 days.
Further Reading
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
