A rich and creamy layered dessert with fresh bananas, cream cheese, and pudding on a buttery graham cracker crust.
This cool and creamy banana dessert is the kind of treat that always felt a little special when it appeared on the table. My mom loved desserts that could be made ahead of time and chilled until supper was finished. It meant there was something sweet waiting in the refrigerator, ready to slice and serve.
With a buttery graham cracker crust, layers of sweet cream cheese, fresh bananas, and fluffy banana pudding, this dessert is simple but incredibly satisfying. It uses pantry staples and comes together quickly, yet the layered flavors make it feel like something much more elaborate.
It’s a perfect dessert for Sunday dinners, potlucks, or warm summer evenings when a cool treat is just what everyone is hoping for. Light, nostalgic, and creamy, it’s always one of the first desserts to disappear from the table.
Ingredients:
1/2 c. butter, melted
1/4 c. sugar
1 3/4 c. graham crackers, crushed into crumbs
Filling:
1 (8 oz.) package cream cheese, softened
1/2 c. sugar
1 (8 oz.) container whipped cream topping, (about 3 cups), divided
3 or 4 bananas, sliced
1 3/4 c. cold milk
1 (3.4 oz.) package instant banana cream pudding mix
Directions:
Preheat the oven to 350°F and lightly butter a 9-inch square baking dish.
In a medium bowl, combine the melted butter, sugar, and graham cracker crumbs. Stir until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.
Bake for 5–7 minutes, just until the crust is set. Remove from the oven and allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy.
Gently fold in 2 cups of the whipped topping until the mixture is light and creamy.
Arrange half of the sliced bananas evenly over the cooled crust. Spread half of the cream cheese mixture over the bananas.
Repeat the layers with the remaining banana slices and the remaining cream cheese mixture.
In a separate bowl, whisk together the cold milk and instant pudding mix for about 2 minutes, until it begins to thicken. Let it sit for a few minutes until softly set.
Fold in 1 cup of the remaining whipped topping until smooth.
Spread the pudding mixture evenly over the cream cheese layer.
Refrigerate the dessert for 1–2 hours, or until fully chilled and set.
Slice and serve cold, topping with additional whipped cream if desired.
Tips for Best Success:
- Allow the crust to cool completely before adding the filling.
- Use ripe bananas for the best flavor.
- Slice the bananas just before layering to prevent browning.
- Chilling the dessert for at least an hour helps the layers set properly.
Variations and Substitutions:
Vanilla pudding can be used instead of banana pudding for a milder flavor.
Add a layer of crushed vanilla wafers for extra texture.
Top with caramel sauce or chocolate drizzle for a richer dessert.
Fresh strawberries or blueberries can be added with the bananas for a fruit twist.
Serving Suggestions:
This dessert is wonderful served well chilled after a hearty family meal.
It pairs nicely with grilled foods, barbecue suppers, or simple Sunday dinners.
For an extra special touch, garnish each slice with whipped cream and a banana slice.
How to Store:
Cover the dessert tightly and store in the refrigerator for up to 3 days.
Because of the bananas, this dessert is best enjoyed within the first day or two.
Freezing is not recommended, as the pudding and bananas can become watery when thawed.
Frequently Asked Questions:
Can I make this dessert ahead of time?
Yes. It can be made several hours in advance and kept refrigerated until serving.
Can I use homemade whipped cream instead of whipped topping?
Yes. About 3 cups of freshly whipped cream can be substituted.
How do I keep the bananas from turning brown?
Slice them just before assembling the dessert, or lightly brush them with lemon juice.
Can this be made in a larger pan?
Yes. For a 9×13 pan, simply double the ingredients.
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