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    Pound Cake Banana Pudding
    Pound Cake Banana Pudding is a banana pudding that is made with layers of soft pound cake, creamy vanilla pudding, fresh bananas, and whipped topping!A Southern Classic With A TwistThis Pound Cake Banana Pudding turned out AMAZING! Its a super easy recipe and ended up being a huge hit! I basically just used the Banana Pudding recipe I have on my site and instead of Nilla wafers, I used Sara Lee Pound Cake. It is so ridiculously good LOL! It looks a little messy but most yummy things are, right?Frequently Asked Questions:How do I stop the bananas from turning brown? Once youve sliced your bananas, you can sprinkle a little citric acid powder oven them. Be sure to use just a small amount so you dont change the flavor of the bananas. If you dont have citric acid power, you could lightly coat them with lemon juice or orange juice. What kind of pudding do I need? You HAVE to use the INSTANT pudding mix. This will be an absolute liquid mess if you grab the wrong kind. I wish Jell-O would make it hugely obvious the difference between instant and cook and serve. DO NOT USE THE COOK AND SERVE PUDDING MIX FOR THIS RECIPE! Can I use banana pudding instead? You can certainly use banana instant pudding but I always think that tastes kinda off and artificial and a bit too much, if that makes sense? So I like to use vanilla pudding then get some nice, sweet and ripe bananas to kick in that banana flavor.But you do what you enjoy and have available. Do I chill the dessert first or can I serve it right away? You can serve it immediately, but, I think it is better to let it chill first. Letting it chill helps give the pudding time to thicken and everything gets cool. How to store leftover Pound Cake Banana Pudding? Personally, I think this is best the day that you make it, or close to it. After youve started eating it, the bananas will turn and the consistency of the dessert will change. You can store any leftovers in an airtight container and keep them in the fridge for 2-3 days. I dont recommend trying to freeze this. Ingredients Needed: (See Recipe Card Below For The Full Recipe)cream cheese softened to room temperature. Use these Tips to Soften Cream Cheese if you want them.sweetened condensed milk make sure you grab sweetened condensed milk and NOT evaporated milk. A lot of times stores put them near each other on a shelf and its easy to accidentally grab the wrong one. This will not turn out as sweet and it will also not set up and be runny.INSTANT vanilla pudding mix you want the larger box of pudding mix. Please be sure to grab a box of the instant pudding, not the Cook N Serve stuff, it wont work. The boxes can be hard to tell apart. You have to cook that before using it and we dont do that in this recipe. I like vanilla pudding for this, but, you can use banana flavored pudding if you enjoy it. milk I always use 2% or higher in fatvanilla extract for even more banana flavor, use banana extractwhipped topping I used Cool Whip, but any brand will work.Sara Lee frozen pound cake You can use any pound cake that you like. Some stores make their own pound cakes they sell in the bakery section so you can use that if you prefer. You can go all out and make one from scratch too. You wouldnt use a whole traditional pound cake for this though. Maybe half depending on the size of the one you buy.bananas peeled and sliced. Ripe bananas are really helpful here as they will be providing the actual banana flavor. So look for yellow bananas with brown spots, not the green ones. How To Make Pound Cake Banana PuddingIn a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and fluffy. Add in sweetened condensed milk, INSTANT vanilla pudding mix, milk, and vanilla extract. Mix until combined well (this can take a few minutes, so be patient for it all to come together.)Finally, stir in the whipped topping.To layer: half of the diced pound cake on the bottom of a 913-inch baking dish. This needs to be a deep-sided baking dish. Add a layer of sliced bananas; use half.Then pour half of the pudding mixture on top. Repeat one more time.Top with remaining whipped topping.Cover with plastic wrap and refrigerate for at least one hour before serving so it can thicken up and get cold.Craving More Recipes?Banana Pudding Layered DessertBanana Pudding Poke CakeBanana Pudding PieBanana Pudding CheesecakeBanana Pudding CupcakesBanana CakeBanana Cream PieBanana BreadBanana Pudding FluffBanana Pudding Cookies PrintPound Cake Banana PuddingA creamy banana pudding dessert with soft and dense pound cake. Course DessertCuisine AmericanPrep Time 20 minutes minutesChill Time 1 hour hourTotal Time 1 hour hour 20 minutes minutesServings 12Calories 449kcalAuthor Brandie SkibinskiIngredients8 ounce block cream cheese, softened to room temperature14 ounce sweetened condensed milk5 ounce box INSTANT vanilla pudding mix (larger box) (SEE NOTES BELOW)3 cups milk (2% or higher in fat)2 teaspoons vanilla extract2 (8 ounce) tubs whipped topping, thawed (divided use)16 ounce Sara Lee frozen pound cake, thawed and cut into bite size pieces (about 1-inch cubes)6 bananas, peeled and sliced divided use)InstructionsIn a large bowl, beat an 8 ounce block cream cheese, softened to room temperature, with an electric mixer on medium speed until smooth and fluffy. Add in 14 ounce sweetened condensed milk, 5 ounce box INSTANT vanilla pudding mix (larger box), 3 cups milk, and 2 teaspoons vanilla extract. Mix until combined well (this can take a few minutes, so be patient for it all to come together.) Finally, stir in one tub whipped topping. To layer: spread half of the diced pound cake on the bottom of a 913-inch baking dish. This needs to be a deep-sided baking dish. Add a layer of sliced bananas; use half. Then pour half of the pudding mixture on top. Repeat one more time. Top with remaining tub whipped topping. Cover with plastic wrap and refrigerate for at least one hour before serving so it can thicken up and get cold. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Please pay attention to the pudding youre buying. It needs to be INSTANT not Cook and Serve. They are near each other on store shelves. Cook and Serve WILL NOT WORK!Also, be sure you are grabbing a can of sweetened condensed milk and not evaporated milk. This dessert will not set up and it wont be as sweet.NutritionCalories: 449kcal | Carbohydrates: 79g | Protein: 11g | Fat: 10g | Sodium: 541mg | Fiber: 2g | Sugar: 61g
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    The 5 Best Sam's Club Tech Deals Of 2026 (So Far)
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    Some kids are bypassing age verification checks with a fake mustache
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