Of course! This Banana Pudding Cheesecake Fluff is the ultimate no-bake dessert. It’s light, creamy, incredibly easy to make, and combines all the beloved flavors of banana pudding and cheesecake into one irresistible bowl.
It’s perfect for potlucks, summer cookouts, or when you need a quick dessert fix.
Banana Pudding Cheesecake Fluff
This dessert is like a cloud of banana-cheesecake goodness.
Yields: 6-8 servings
Prep time: 15 minutes
Chill time: 2+ hours (best overnight)
Ingredients
· 1 (8 oz) block cream cheese, softened to room temperature
· 1 (3.4 oz) box instant banana cream pudding mix
· 1 cup cold whole milk
· 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed, divided
· 1 (11 oz) box Nilla Wafers
· 3-4 medium ripe (but not mushy) bananas, sliced
· Optional Garnish: Additional sliced bananas, Nilla Wafers, and a sprinkle of vanilla wafer crumbs.
Instructions
- Whip the Cream Cheese: In a large bowl, using an electric hand mixer or stand mixer, beat the softened cream cheese until it is completely smooth and lump-free. This is the most important step for a silky texture!
- Make the Pudding Base: Sprinkle the dry instant banana pudding mix over the cream cheese. Pour in the cold milk. Beat on medium speed for 1-2 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and well combined. It will be thick.
- Fold in the Fluff: Gently fold in about ¾ of the container of the thawed whipped topping (reserve the rest for the top) until no white streaks remain. Use a spatula and a folding motion to keep the mixture light and airy.
- Assemble the Layers:
· In a large trifle bowl, a 9×13-inch dish, or a simple large serving bowl, spread a thin layer of the cheesecake fluff mixture on the bottom.
· Add a single layer of Nilla Wafers.
· Top with a layer of sliced bananas.
· Spoon and spread about half of the remaining cheesecake fluff over the bananas.
· Repeat the layers: Nilla Wafers, bananas, and the rest of the cheesecake fluff. - Finish and Chill:
· Spread the reserved whipped topping over the final layer.
· Garnish with a few extra Nilla Wafers and banana slices.
· Cover tightly with plastic wrap and refrigerate for at least 2 hours, but preferably overnight. This waiting time is crucial as it allows the cookies to soften and the flavors to meld beautifully. - Serve: Scoop into bowls and enjoy the creamy, dreamy goodness!
Tips for the Best Fluff
· Soft Cream Cheese is Key: If the cream cheese is even slightly cold, you will end up with tiny lumps. Make sure it’s truly softened at room temperature for at least 30-60 minutes.
· Don’t Skip the Milk: The milk is necessary to “activate” the instant pudding mix and create the right creamy consistency. Without it, the pudding powder can be grainy.
· Prevent Brown Bananas: If you want to prevent the banana slices on top from browning, you can toss them in a little lemon or pineapple juice before placing them. The bananas inside the layers will be protected.
· Make it Lighter: You can use Neufchâtel (low-fat) cream cheese and light whipped topping.
· Homemade Whipped Cream Option: Don’t have Cool Whip? You can substitute with 1.5 cups of heavy cream whipped with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Fold 2 cups of it into the pudding mixture and use the rest for the top.
· Flavor Boost: Add a teaspoon of vanilla extract to the cream cheese mixture for an extra layer of flavor.
This dessert is always a crowd-pleaser and couldn’t be easier to make. Enjoy