Pound Cake Banana Pudding Recipe
This pound cake banana pudding is a cake-forward twist on the classic dessert made with Sara Lee pound cake, bananas, and creamy cheesecake pudding.
Servings: 10 servings
Ingredients
- 16 oz Sara Lee frozen pound cake, thawed family-sized
- 5-6 bananas, medium-sized sliced
Pudding Base
- 14 oz can sweetened condensed milk
- 1½ cups ice-cold water
- 3.5 oz box instant vanilla pudding mix
Cheesecake Whipped Cream
- 8 oz block cream cheese, softened
- 2½ cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together sweetened condensed milk and ice-cold water.
- Add the vanilla pudding mix and whisk until smooth and lump-free.
- Cover and refrigerate for about 4 hours, until the pudding has set.
- In another bowl, beat softened cream cheese with a hand mixer until smooth.
- Add heavy whipping cream, powdered sugar, and vanilla extract and whip until stiff peaks form.
- Gently fold the whipped cream mixture into the pudding until mostly smooth.
- Slice thawed pound cake into small bite-sized cubes.
- In a 9x13 dish, layer half the pound cake cubes, followed by banana slices.
- Spread half the pudding mixture over the bananas.
- Repeat the layers with remaining pound cake, bananas, and pudding.