Southern Classic Banana Pudding Dessert (Print Version)

# Ingredients:

01 - Half a brick of cream cheese (4 ounces), softened until nice and smooshy
02 - ¾ to 1 can sweetened condensed milk (14-ounce can), depending on your sweet tooth
03 - A good splash of vanilla extract (2 teaspoons)
04 - A pinch of kosher salt (¼ teaspoon)
05 - 1⅓ cups milk (good old 2% works perfectly)
06 - 1 box instant vanilla pudding mix (the 5.1-ounce size)
07 - 3 cups heavy cream, cold from the fridge
08 - 5-6 perfectly ripe bananas, sliced into thin rounds
09 - 1 box vanilla wafer cookies (11-ounce box), with a few extras for snacking

# Instructions:

01 - In a large mixing bowl, beat the cream cheese with a hand mixer until it's completely smooth and fluffy – don't rush this step, take your time to get it really creamy with no lumps hiding anywhere. Next, pour in the sweetened condensed milk (¾ can for a less sweet version, the whole can if you love things sweet), the vanilla extract, and that little pinch of salt. Keep beating until everything's blended beautifully. Now add the milk and the instant pudding mix, and continue mixing on medium-low speed, working out any little lumps that try to form. Once it's silky smooth, cover the bowl and pop it in the refrigerator for at least 20 minutes or up to overnight if you're planning ahead.
02 - In another large bowl, pour in your cold heavy cream and whip it with clean beaters until beautiful stiff peaks form – this usually takes about 3-4 minutes. You'll know it's ready when the cream holds its shape when you lift the beaters. Scoop out about 1¼ cups of this whipped cream and set it aside in the refrigerator – this will be your pretty topping later. Take the remaining whipped cream and gently fold it into your chilled pudding mixture, using a rubber spatula to carefully combine them until no streaks remain. You want to keep all that wonderful airiness you just created!
03 - Now for the fun part – building your pudding masterpiece! Grab your favorite serving dish (a trifle bowl is perfect if you have one, but any deep dish works beautifully). Start by spreading about a third of your pudding mixture across the bottom. Next, arrange half of your vanilla wafers on top, followed by half of your banana slices. Add another third of the pudding on top of that, then the remaining wafers and banana slices (save just a few of each for decorating the top). Finish with the last of your pudding mixture, spreading it evenly across the top.
04 - Remember that reserved whipped cream? Now's its time to shine! Spread it over the top layer of pudding, creating pretty swirls and peaks with your spatula. For that perfect finishing touch, arrange your reserved banana slices and vanilla wafers on top in whatever pattern makes you happy. Cover your creation loosely with plastic wrap (try not to let it touch the top) and refrigerate until you're ready to serve. For the best flavor and texture, enjoy within 8-10 hours of making it.

# Notes:

01 - This classic Southern dessert is a staple at family gatherings and potlucks throughout the South.
02 - While many modern recipes use Cool Whip, this version with real whipped cream has a much richer, more authentic flavor.
03 - The cream cheese adds a subtle tanginess that balances the sweetness and helps stabilize the pudding.
04 - As the dessert sits, the cookies will soften and the flavors will meld together, creating that perfect nostalgic banana pudding texture.

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