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Banana Pudding with Gluten-Free Nilla Wafers and Cream Cheese Recipe

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4.4 from 2 reviews

This creamy and comforting Banana Pudding recipe combines a rich homemade vanilla pudding with luscious whipped cream and cream cheese mixture, layered with ripe bananas and gluten-free Nilla wafers for a delicious gluten-free dessert perfect for any occasion.

  • Total Time: 20 minutes plus chilling time
  • Yield: 8 servings

Ingredients

Vanilla Pudding

  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 2 tablespoons tapioca starch (or cornstarch)
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract

Whipped Cream Mixture

  • 2 cups whipped cream
  • 8 oz. cream cheese (room temperature)

Other Ingredients

  • 1 batch gluten-free Nilla wafers (or box of Nilla Wafers)
  • 7 large ripe bananas

Instructions

  1. Thicken the Milk: In a saucepan, whisk together sugar, tapioca starch, and salt. Gradually whisk in the whole milk until smooth. Heat the mixture over medium heat, whisking constantly until it thickens. Once thickened, continue to cook for one minute more, then remove from heat.
  2. Temper the Eggs: In a large bowl, beat the egg yolks. Slowly add half of the hot milk mixture to the yolks while whisking continually to temper the eggs and prevent scrambling.
  3. Finish the Pudding: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Heat over medium heat, whisking constantly for one minute until fully thickened. Remove from heat and stir in the butter and vanilla extract until melted. Cover with plastic wrap touching the surface and chill in the refrigerator until set.
  4. Prepare the Whipped Cream Mixture: Beat the cream cheese until smooth and creamy. Fold or gently beat the cream cheese into the whipped cream until just combined. Chill until ready to assemble.
  5. Assemble the Pudding: In a 9 x 13-inch dish, layer gluten-free Nilla wafers, sliced ripe bananas, vanilla pudding, and whipped cream mixture. Repeat layers as desired, finishing with the cream mixture on top. Cover and chill for at least 2 hours to allow flavors to meld and wafers to soften.
  6. Storage: Store any leftover banana pudding covered in the refrigerator for up to 2 days for best freshness.

Notes

  • You can substitute tapioca starch with cornstarch if preferred.
  • Ensure the cream cheese is at room temperature for a smooth whipped cream mixture.
  • Use ripe but firm bananas to avoid overly soft texture.
  • For a dairy-free version, substitute milk, butter, cream, and cream cheese with plant-based alternatives.
  • The pudding can be made a day ahead for convenience, but best within 2 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/banana-pudding-with-gluten-free-nilla-wafers-and-cream-cheese-recipe/