Description
This Layered Banana Pudding with Graham Crackers is a delightful no-bake dessert featuring a crunchy wafer crust, smooth cream cheese layer, fresh bananas, and a rich homemade custard pudding. Topped with whipped topping and wafer crumbs, this treat combines creamy, fruity, and crunchy textures for a perfect crowd-pleaser.
Ingredients
For the crust:
- 1 cup wafer crumbs (Keebler vanilla wafers recommended)
- 2 tbsp sugar
- 3 tbsp butter, melted and cooled to room temperature
For the cream cheese layer:
- 8 oz cream cheese (Philadelphia original)
- 1 1/4 cup powdered sugar
- 1 cup whipped topping
For the pudding and fruit:
- 2 bananas, sliced into 1/2-inch thick rounds
- 2 cups milk
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 2 tbsp butter
For the topping:
- 1/2 cup wafers, broken into bite-sized pieces
- 7 oz whipped topping (Cool Whip preferred)
- 1 banana, sliced into thin rounds
- 1/4 cup wafer crumbs
Instructions
- Prepare the crust: Mix 1 cup wafer crumbs with 2 tablespoons sugar and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of a 9×13 inch baking dish, forming an even layer that extends slightly up the sides. Set aside while preparing the next layers.
- Make the cream cheese layer: Using an electric mixer, whip the cream cheese for about 30 seconds until smooth. Add the powdered sugar and mix until fully combined. Gently fold in 1 cup whipped topping to maintain a light texture. Spread this evenly over the crust layer and smooth the surface.
- Arrange the bananas: Slice 2 bananas into 1/2-inch rounds and lay them in a single overlapping layer over the cream cheese mixture, adding natural sweetness and texture.
- Prepare the pudding: In a microwave-safe bowl, whisk together milk, egg yolks, sugar, cornstarch, salt, and nutmeg until smooth. Microwave on high for 5-7 minutes, stirring every minute initially, then every 30 seconds as it thickens to a custard consistency. Remove from microwave and stir in vanilla and butter until smooth. Allow to cool slightly for 5 minutes.
- Assemble pudding layer: Pour the slightly cooled custard evenly over the banana layer. Sprinkle 1/2 cup broken wafers on top, pressing lightly so they submerge slightly into the custard. Refrigerate for at least 2 hours to let layers set.
- Final topping: Spread the remaining 7 oz whipped topping evenly over the chilled pudding. Slice the remaining banana into thin rounds and arrange decoratively on top. Finish by sprinkling 1/4 cup wafer crumbs over the surface for extra crunch. Serve immediately or chill for up to 2 more hours before serving.
Notes
- Use room temperature butter for the crust to ensure even mixing.
- Microwave times vary; watch pudding closely and stir often to prevent curdling.
- Use fresh bananas for best flavor and avoid browning by slicing just before layering or topping.
- Cool Whip is recommended for whipped topping stability but fresh whipped cream can be used for a fresher taste.
- The dessert can be made up to a day in advance and kept refrigerated.
