Banana pudding and BBQ — a pair that was just meant to be. I like to use individual serving dishes and the cinnamon takes it to the next level.
- 1 8 oz block cream cheese, softened
- 1 can sweeten condensed milk, 14oz
- 1 box instant vanilla pudding mix, 5oz
- 3 cups milk
- 2 tsp. vanilla extract
- 1 frozen whipped topping, 8oz, thawed
- 1/2 box vanilla wafers, 11 oz, crushed
- 6 bananas
- 2 tbsp lemon juice
Peel and slice the bananas. Place them into a bowl and toss with the lemon juice, that will help prevent the bananas from turning brown.
In a separate large bowl blend the cream cheese until fluffy using a hand mixer. Add in the condensed milk, pudding mix, milk, and vanilla extract and mix until smooth.
Fold in the whipped topping.
In individual serving dishes line the bottom of the dish with crushed vanilla wafers, then a layer of bananas. Fill the dish halfway with the pudding mixture then add another layer of wafers, bananas, and a light dusting of cinnamon. Fill the dish with more pudding mixture then top with wafers, bananas, and cinnamon. Cover and refrigerate for at least 3 hours.