Have you experienced the irresistible layers of Banana Cream Delight? It’s a cold decadent dessert featuring a buttery graham cracker crust, a creamy blend of cream cheese and cool whip, fresh banana slices, and luscious banana pudding. Topped with fluffy cool whip and a sprinkle of graham cracker crumbs, it promises creamy sweetness with every bite, perfect for any occasion or sweet craving.
I love this dessert and I’m pretty sure, with one bite, you will too. My mother-in-law tasted Banana Cream Delight for the first time a few days ago, and her comment was, “This is so good it must be illegal.” It’s not illegal, but I’m gonna steal that comment!
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Ingredients to Make Banana Cream Delight
Although this recipe appears difficult at first glance, with the proper preparation, it is quite easy. I encourage you to read the entire recipe, then gather all your ingredients and equipment as a first step in a procedure known as Mise en Place. Mise en Place helps you become organized by reading and understanding the recipe, then gathering needed equipment and collecting the ingredients. The process is especially helpful in this recipe as there are several considerations as you prepare the dessert.
For the crust:
- Graham Crackers: Using a brand name rather than plain wrap will provide more flavor.
- Granulated Sugar: Creates a pleasing layer of flavor that is more indulgent than sweet.
- Unsalted Butter: Unsalted works best for this recipe. Salted butter can be substituted however the taste won’t be quite the same.
- Vanilla Extract: Vanilla brings depth of flavor, and a subtle creaminess to the crust.
Cream Cheese Layer:
- Cream Cheese: Use a quality cream cheese. Bring it to room temperature before mixing.
- Powdered Sugar
- Cool-Whip: It’s easy, and it adds a layer of flavor to the recipe.
For the Banana/Pudding Layer:
- Bananas: Fresh bananas sliced into 1/4″ slices.
- Jell-O Banana Pudding: You can substitute plain wrap but the flavor may not be as intense.
- Milk: Whole or 2% milk work best. 1% or fat free won’t be as rich and creamy.
The Topping
- Cool-Whip
- Graham Cracker crumbs
How to Make Banana Cream Delight
- Preheat your oven to 350° F.
Making the Crust
- Use a food processor or blender to crush the graham crackers into fine crumbs (exact measurements can be found in the recipe card below). As an alternative, you can place the graham crackers into a Zip-Loc bag and use a rolling pin to crush the crackers. Measure 2 tablespoons of the graham cracker crumbs and set aside for the topping. Place the remaining crumbs into a medium size mixing bowl.
- Add the sugar, cinnamon and vanilla to the graham cracker crumbs and mix to combine.
- Pour the graham cracker mixture into a buttered (or sprayed with non-stick spray) 11 x 9 dish. Using the back of a spatula and using medium-firm pressure, press the mixture into an even layer. Avoid pressing too firmly to avoid the crust becoming tough and brittle. Place the dish into the preheated oven. Cook for 10 minutes. Remove from oven and set aside to cool.
Preparing the Cream Cheese Layer
- Place the softened cream cheese into a medium size mixing bowl. Using an electric mixer, begin mixing the cream cheese and add powdered sugar a tablespoon or two at a time (otherwise you’ll have powdered sugar all over your kitchen). The cream cheese will become silky smooth as you add the powdered sugar. Continue mixing and adding the sugar until all of the sugar has been added and the cream cheese mixture is smooth.
- Using a spatula (a Pyrex type scrapper spatula works best), gently fold the Cool-Whip into the cream cheese mixture.
- Gently spread the cream cheese mixture over the cooled crust. Don’t worry if some of the crumbs dislodge from the crust and mix into the cream cheese. My mom use to always say, “It all ends up in the same place!”
The Banana/Pudding Layer
- Evenly spread the sliced bananas over the cream cheese mixture.
- Using COLD milk, mix the milk with the pudding mix using an electric mixer or large whisk. Make sure you mix long enough to incorporate all of the pudding mix so your don’t have a grainy texture. The pudding mixture will begin to thicken as you mix it. Pour the pudding mixture over the bananas. If necessary, gently press any bananas that are above the pudding back down into the pudding. Place the dish into the refrigerator and chill for at least two hours.
Topping it Off
- Spread Cool-Whip over the top of the pudding mixture. Sprinkle the graham cracker crumbs set aside earlier over the top of the Cool-Whip to garnish. Serve immediately. Enjoy!
Suggestions and Substitutions
- If you really don’t want to turn on the oven and heat up the kitchen, you can place the dish with the crust into the refrigerator. Chill for one hour before continuing.
- Try substituting toasted sliced almonds or crushed walnuts in place of the graham cracker crumb garnish.
Storage
- You can store leftover Banana Cream Delight by tightly covering with aluminum foil and placing in the refrigerator for up to 4 days. It’s best to eat the dessert in the first day or two as the crust will begin getting mushy after that.
Irresistible Banana Cream Delight Recipe
Enjoy this irresistible Banana Cream Delight, layered with a buttery graham cracker crust, decadently sweet and creamy cream cheese, sliced bananas in banana pudding, and topped with fluffy cool whip and graham cracker crumbs. This ice-cold dessert is ideal for summer’s sweet indulgence!
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
Ingredients
Units
Scale
Crust:
- 1 3/4 cups graham cracker, crushed (approximately 14 sheets of Graham Cracker)
- 1/3 cup granulated sugar
- 1/2 cup + 1 tablespoon unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1 tablespoon milk (whole or 2%)
- 1 cup powdered sugar
- 4 ounces Cool Whip
Banana/Pudding Layer:
- 6 bananas, sliced into 1/4″ slices (approximately 4 cups sliced)
- 2 packages of Jell-O banana pudding (see note #1 regarding substitutions)
- 5 cups milk (whole of 2%)
Topping:
- 8 ounces Cool-Whip
- 2 tablespoons graham cracker crumbs
Instructions
Crust
- Preheat your oven to 350° F.
- Place 1 3/4 cups of graham cracker crumbs into a medium size mixing bowl. Add 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, and 1/2 cup of melted unsalted butter. Stir until the graham cracker crumbs are evenly coated with butter and they take on a sandy, coarse texture.
- Transfer the graham cracker crumb mixture into a buttered or non-stick sprayed 11 x 9 dish. Using your hands at first, press with medium-firm pressure until there are no longer any loose crumbs.
- Place the dish into the preheated oven, bake for 10 minutes (see note #2). Remove from oven and set aside to cool (see note #3).
Cream Cheese Layer
- Place the softened cream cheese into a medium size mixing bowl. Using an electric mixer, begin mixing the cream cheese, then add the milk. Slowly add powdered sugar a tablespoon or two at a time (otherwise you’ll have powdered sugar all over your kitchen). The cream cheese will become silky smooth as you add the powdered sugar. Continue mixing and adding the sugar until all of the sugar has been added and the cream cheese mixture is smooth.
- Using a spatula, fold 4 ounces of Cool-Whip into the cream cheese mixture.
- Carefully spread the cream cheese mixture over the cooled graham cracker crumbs. Don’t worry if some of the crumbs come loose from the base.
Banana/Pudding Layer
- Evenly spread the sliced bananas over the cream cheese mixture.
- Using an electric mixer, combine 5 cups of COLD milk with 2 boxes of pudding mix. You can use a whisk in place of the mixer, just make sure the pudding granules are completely dissolved to avoid a grainy pudding texture.
- Pour the pudding over the bananas.
- Refrigerate for at least 2 hours.
Topping
- Spread 8 ounces of Cool-Whip over the top of the pudding mixture. Garnish with graham cracker crumbs. Serve immediately.
Notes
- You can use store plain-wrap pudding although the flavor may not be as intense. You can substitute vanilla pudding in place of banana.
- If you really don’t want to turn on the oven and heat up the kitchen, you can place the dish with the crust into the refrigerator. Chill for one hour before continuing.
- You can use a rack or cookie cooling rack if you have one available to quickly cool the crust.
