No Bake Butterscotch Banana Pudding
Tags: Dessert
Yield: 12
- 3 cups milk
- 2 - 3.4 ounce boxes instant butterscotch pudding
- 1 - 8 ounce package cream cheese, softened
- 1 - 14 ounce can sweetened condensed milk
- 1 - 12 ounce container Cool Whip
- 1 - 11 ounce box Nilla Wafers
- 5 bananas, sliced
- In a large bowl, add the milk and pudding mixes. Blend using a hand mixer for 2-3 minutes.
- In a separate large bowl, blend together softened cream cheese and condensed milk until smooth. Gradually fold in cool whip.
- Add the cream cheese mixture to the pudding mix and fold in until combined. Set aside.
- Line the bottom of a 9x13 pan with Nilla Wafers.
- Next, layer the bananas on top of the wafers.
- Now, pour the pudding mix evenly over the bananas, spread with spatula, and top off with the remaining Nilla Wafers.
- Cover and refrigerate for 1-2 hours before serving.
- Garnish with additional banana slices, if desired.
- Store leftovers in an airtight container for up to 2 days.
- Desserts are the best with whole milk, but any milk will work for this.
- Homemade sweetened whipped cream may be used, but homemade whipped cream doesn't stay stabilized as long as Cool Whip, so it may break down into a more liquid state the longer it sits.
- To keep the bananas from turning brown right away, you can lightly coat them in lemon juice or orange juice. Don't use too much, otherwise the flavor with alter slightly.
