banana pudding lush cake


16 honey Graham cracker sheets (divided)

5 bananas, peeled and sliced

2 quarts of whole milk

Vanilla or banana instant pudding, 5 ounces (1 box)

8 oz. softened cream cheese (1 box)

1 can sweeten condensed milk, 14 oz

12 ounces (1 container) thawed Cool Whip


7 1/2 Graham cracker sheets line the bottom of a 9×13 baking dish, broken up to fit. On top of the cracker layer, arrange banana slices.

Whisk the milk and pudding together quickly in a large mixing basin until smooth and thick.

Cream the cream cheese and sweetened condensed milk together in a separate dish using a handheld mixer. Beat in the Cool Whip until it’s just combined.

Combine the two liquids in a blender until smooth, then pour half of it over the banana slices.

Place another layer of crackers and cream mixture on top.

Crush the remaining Graham cracker in a tiny plastic bag and sprinkle it over the top of the dessert.

Refrigerate for at least 4 hours or overnight, covered.