Oreo Banana Pudding
Tags: Dessert
Yield: 12
- 1 (19.1-oz) package Oreo Cookies (Family Pack)
- 1 (14.3-oz) package Oreo Cookies (Regular Pack)
- 1 (5.9-oz) box instant chocolate pudding
- 2 cups milk
- ½ cup sour cream
- 1 (14-oz) can sweetened condensed milk
- 2 tsp vanilla extract
- 1 (16-oz) container Cool Whip, thawed and divided
- 6 bananas, sliced
- Lightly spray a 9×13-inch baking dish with cooking spray.
- Whisk together pudding mix and milk. Add sour cream, condensed milk, and 12-oz of Cool Whip. Gently whisk until combined.
- Layer in the baking dish: Oreo cookies, 3 sliced bananas, and ½ of the pudding mixture. Repeat the layers.
- Spread the remaining 4-oz of Cool Whip on top of the pudding.
- Crush a few Oreo cookies and sprinkle on top of the Cool Whip.
- Cover and refrigerate at least 4 hours before serving.
- Garnish the banana pudding with some chopped bananas before serving, if desired.
- The pudding will be runny when you assemble the dessert. It will firm up as it refrigerates.
- Make sure to use instant pudding.
- Can substitute any flavor of instant pudding that you prefer. Vanilla pudding mix or Oreo pudding mix would be equally delicious.
- You can mix the pudding mixture by hand with a whisk or with an electric mixer.
- I make this dessert in a deep-dish 9×13-inch baking dish. It is equally delicious made in a trifle dish.
- Can Banana Pudding be made in advance? Yes! I prefer to make this dessert the day before serving. It is better on the second day.
- Use any many or as few bananas as you prefer.
- If you don’t like bananas you can leave them out. The pudding and cookies are to-die-for!
- Store the pudding covered in the fridge. It will keep up to 4 days.
