North/South “Banana” Pudding. Day 45.

2 blocks Philadelphia cream cheese, room temperature

2 cans sweetened condensed milk

2 boxes instant banana pudding*

2 cups whole milk

2 8-ounce cartons frozen whipped topping, thawed*

2 boxes vanilla wafers*

1. With a hand or stand mixer, beat the softened cream cheese until fluffy. Add the condensed milk and beat until combined. In a separate bowl, whisk the whole milk with the instant pudding only until combined and lumps are mixed in.  
2. Fold together the prepared pudding and the cream cheese mixture until almost combined. Fold in one container of thawed whipped topping.
3. Take the bag of vanilla wafers out of the box and crush them with your hands into rough pieces, not crumbs. Fold them into the pudding.
4. Place the pudding into a large serving bowl. Neatly “frost” the top of the pudding with the second container of whipped topping, then, in any design you like, place the second package of wafers on top. (I keep mine whole but be creative if you wish.)

For this recipe, I don’t use real bananas. As you can see, this makes a large amount of banana pudding, so adding bananas will only reduce the shelf-life to hours. If desired, add bananas to the individual servings.

Also, notice that each ingredient can be shopped for in twos. It makes it easier when remembering this recipe.

If for some odd reason there is too much left, you may freeze this dessert. It will save well in the freezer and can also be served frozen. This makes a good frozen pop, too. Place in muffin tins or popsicle molds with popsicle sticks in each one and freeze.

*You may also use vanilla pudding, homemade or boxed, with a teaspoon of real banana extract added.

*Real whipped heavy cream is my usual go-to, but for this recipe, the non-dairy whipped topping works best. The pudding is dense because of the cream cheese, so real cream tends to lose its air. If you are making a smaller batch of this, feel free to use real cream, but be extra careful when folding the ingredients together so the air isn’t released from it.

*Cheap, store-brand wafers work best because they fall apart which makes them easier to crush. They also absorb the sweetness from the pudding.

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