1 box Nilla Wafers
3 Tablespoons Butter (melted)
1/4 cup sugar
6 oz Cream Cheese (IMPORTANT: must be softened, at room temp)
1 box Instant Banana Pudding Mix
1 container of Cool Whip (Limited Editions French Vanilla or Cheesecake are my favorite, but original is delicious as well)
1 1/3 cup milk
3 bananas sliced
- Crush 1/2 – 3/4 of the box of Nilla Wafers. I find putting cookies into a large ziploc and using a rolling pin to crush works really well. You want all of it to become a fine bread crumb consistency.
- Pour Nilla Wafer crumbs into a small bowl.
- Mix in sugar.
- Stir in melted butter until well combined.
- Press mixture into bottom of pan/bowl/dessert container.
- Whip cream cheese until fluffy. Make sure your cream cheese is softened and at room temperature or else you’ll encounter lumps.
- Add pudding mix.
- Whip until silky smooth.
- Scoop 2 large tablespoons of cool whip.
- Mix thoroughly.
- Your first layer is your crust you’ve already made and pressed into your container.
- Second layer will be thinly sliced (about 1/4″) bananas
- Slowly and carefully pour your filling over the bananas. Smoothly and evenly.
- Another layer of sliced bananas go on top of the filling.
- On top of the bananas, you’ll add the cool whip
- Last but not least, top with Nilla Wafers, Nilla Wafer crumbs and/or more sliced bananas.
- Cover with plastic wrap and allow to set in fridge for at least 2 hours. I prefer it to set overnight so that the crust and cookies soak up some flavor and leave the filling a perfect creamy and smooth texture that doesn’t pour out when sliced.