Go Back
Banana Pudding Cheesecake Ice Cream Will Be This Summers Biggest Hit taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Not Yo’ Mama’s Banana Pudding: A Pressure Cooker Twist

Experience a modern twist on classic banana pudding with rich, creamy layers cooked to perfection in the pressure cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 350 kcal

Equipment

  • 1 Large bowl

Ingredients
  

Main ingredients

  • 1 12-oz container frozen whipped topping thawed (or sweetened whipped cream)
  • 1 14-oz can sweetened condensed milk
  • 1 8-oz package cream cheese softened
  • 2 cups milk
  • 1 5-oz box instant French vanilla pudding mix
  • 6 to 8 ripe bananas sliced
  • 2 bags chessmen cookies

Instructions
 

Instructions

  • Soften that cream cheese real good. You can nuke it for like 20 seconds if you gotta.
  • In a large bowl, beat together cream cheese and sweetened condensed milk till smooth and creamy.
  • Add milk and instant French vanilla pudding mix to the bowl. Whisk hard so no lumps, it works real good to get it all smooth.
  • Gently fold in thawed whipped topping until everything is evenly mixed.
  • Grab a big serving dish and layer half the sliced bananas on the bottom.
  • Spread half the pudding mixture over the bananas, then toss on a layer of chessmen cookies.
  • Repeat the layers with the rest of the bananas, pudding mix, and cookies. Cover and refrigerate for at least 30 minutes to let it all meld and settle.

Notes

Serve chilled for a delightful combination of creamy, fruity, and crunchy textures.