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Irresistible Banana Cream Delight Recipe

banana cream delight
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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!

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

  1. Preheat your oven to 350° F.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. Using a spatula, fold 4 ounces of Cool-Whip into the cream cheese mixture.
  3. 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

  1. Evenly spread the sliced bananas over the cream cheese mixture.
  2. 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.
  3. Pour the pudding over the bananas.
  4. Refrigerate for at least 2 hours.

Topping

  1. Spread 8 ounces of Cool-Whip over the top of the pudding mixture.  Garnish with graham cracker crumbs.  Serve immediately.

Notes

  1. You can use store plain-wrap pudding although the flavor may not be as intense.  You can substitute vanilla pudding in place of banana.
  2. 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.
  3. You can use a rack or cookie cooling rack if you have one available to quickly cool the crust.

Find it online: https://foodienoise.com/irresistible-banana-cream-delight/