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Pound Cake Banana Pudding Recipe

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4.3 from 29 reviews

This Pound Cake Banana Pudding is a luscious, no-bake layered dessert featuring tender cubes of Sara Lee frozen pound cake, ripe banana slices, creamy homemade vanilla pudding, and a light cream cheese whipped topping. Perfectly chilled, this easy-to-make treat offers a delightful combination of rich flavors and varied textures, serving as a crowd-pleasing dessert for any occasion.

  • Total Time: 8 hours 20 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 16 oz Sara Lee frozen pound cake, thawed (family-sized)
  • 5-6 medium-sized bananas, sliced

Vanilla Pudding Mixture

  • 14 oz can sweetened condensed milk
  • 1½ cups ice-cold water
  • 3.5 oz box instant vanilla pudding mix

Cream Cheese Whipped Topping

  • 8 oz block cream cheese, softened
  • 2½ cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare pudding base: In a large bowl, whisk together sweetened condensed milk and ice-cold water until combined smoothly.
  2. Add instant pudding mix: Gradually whisk in the instant vanilla pudding mix until the mixture is smooth and lump-free.
  3. Chill pudding: Cover the bowl and refrigerate for about 4 hours, allowing the pudding to fully set and thicken.
  4. Beat cream cheese: In a separate bowl, use a hand mixer to beat the softened cream cheese until it becomes smooth and creamy.
  5. Make whipped topping: Add heavy whipping cream, powdered sugar, and vanilla extract to the cream cheese; whip the mixture until stiff peaks form, indicating it is light and fluffy.
  6. Combine mixtures: Gently fold the whipped cream cheese mixture into the chilled pudding until mostly smooth, maintaining airiness.
  7. Cube pound cake: Slice the thawed pound cake into small, bite-sized cubes for layering.
  8. Layer dessert: In a 9×13 inch dish, create the first layer by evenly arranging half of the pound cake cubes, then top with a layer of banana slices.
  9. Add pudding layer: Spread half of the pudding mixture evenly over the banana slices to create a creamy layer.
  10. Repeat layers and chill: Repeat the layers with the remaining pound cake cubes, banana slices, and pudding mixture. Cover and refrigerate for at least 4 more hours, or until thoroughly chilled before serving.

Notes

  • Ensure the pound cake is fully thawed before slicing to avoid crumbling.
  • For best results, refrigerate the assembled pudding overnight to let flavors meld.
  • You can substitute Sara Lee frozen pound cake with any similar pound cake brand if unavailable.
  • Use ripe but firm bananas to prevent browning and maintain texture.
  • Adjust sweetness by varying the amount of powdered sugar in the whipped topping.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/pound-cake-banana-pudding-recipe/