Banana Pudding Cheesecake Dip is an easy dessert recipe for a crowd.
Banana Pudding Cheesecake Dip is perfect if you need to make a ton of dessert for a bunch of people. It makes a lot. It’s pretty easy too. Just blend cream cheese, powdered sugar, vanilla pudding, and ripe bananas with a mixer. Then, serve the dip with vanilla wafers.
Banana Pudding Cheesecake Dip
Banana Pudding Cheesecake Dip is an easy dessert recipe for a crowd. It's got cream cheese, bananas, pudding, and it gets served with vanilla wafers for dipping.
Servings: 14 servings
Calories: 171kcal
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Ingredients
- 16 oz. cream cheese, room temperature
- 1 cup powdered sugar
- 2 ripe medium-size bananas, sliced
- 2 cups prepared vanilla pudding*
- Vanilla wafers for serving (I used 2 boxes)
Instructions
- Add the cream cheese and powdered sugar to a large bowl. Beat with a mixer on medium-low speed until smooth. Add the banana to the bowl. Beat on low until the banana is well incorporated.
- Add the pudding to the cream cheese mixture. Stir until well combined.
- Cover and refrigerate for at least one hour.
- Serve with vanilla wafers for dipping.
Notes
*You could buy prepared Jell-O pudding cups or make your own pudding. If you make your own pudding from a box, use the stove top pudding not the instant pudding mix because the instant kind gives the dip an artificial taste. Make sure the pudding is completely cooled before adding it to the dip.
Nutrition
Serving: 1/14th of the dip | Calories: 171kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 124mg | Potassium: 105mg | Sugar: 13g | Vitamin A: 445IU | Vitamin C: 1.5mg | Calcium: 33mg | Iron: 0.2mg
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Inspired by Banana Pudding Dip.
You may also like my Crock Pot Apple Cinnamon Roll Casserole.
Can I use two cups of vanilla yogurt in place of the two cups of vanilla pudding?
Oh wow, this sounds so delicious! And I LOVE vanilla wafers and haven’t had them in sooo long!
Everyone in my family really enjoyed this fabulous banana pudding cheesecake dip! It was super scrumptious. This recipe’s a keeper. Thanks so much for sharing it.
I made this and it tasted good, but it was too runny, even after chilling all day. I wondered if anyone else had this problem or what I could do to thicken it for next time.
I haven’t tried this but was wondering if you let your pudding chill and thicken before adding it to the cream cheese mixture?