I live for a good banana pudding, I prefer mine with Nilla Wafers over the Chessman cookies. My aunt would make the banana pudding for every family function; but now I’m taking over.. I low key think mine tastes better than hers lol. Now the original banana pudding was legit made by scratch and it would go in the oven; I haven’t tried it that way but one day I may have to give it a try. The most important thing to me is the type of cookies you use, I highly recommend either Keebler or the Nabisco brand. The value brand just does not taste right in banana pudding; they’re too hard and crunchy for my liking. However if you don’t mind the value brand by all means go for it. I also love for each bite to have a piece of cookie, so don’t be shy while layering. I added strawberries just to try something new, you can omit them if you’d like. Refrigerate until ready to serve.
In a mixing bowl, mix together milk and pudding. In a separate bowl mix cream cheese and sweetened condensed milk with a hand mixer. Once the cream cheese is mixed well with the condensed milk, stir in the Cool Whip, vanilla extract, and honey. Now add all the ingredients together in one bowl and stir well. Line the bottom of your dish with cookies, for each cookie I try to add a sliced banana on top, you can add strawberries to if you’d like. If you decide to add strawberries make sure you add them sparingly. Next add the pudding mix on top of the cookies that you layered, repeat this step until you’ve reached the amount of layers you want. I normally do 2-3 layers; refrigerate until ready to serve.
1 box of Nilla Wafers ( Keebler or Nabisco brand)
2 cups of milk
8 oz of cream cheese
6-8 sliced bananas
7-10 sliced strawberries if you decide to add any ( sparingly)
1 can of 14 oz sweetened condensed milk
8 oz of Cool Whip
1 tablespoon of honey
¼ teaspoon of vanilla extract
1 box of instant french vanilla pudding