This Banana Pudding Tiramisu is the perfect Southern spin on a classic Italian dessert that’s creamy, filled with banana flavor and absolutely delicious.. You will love the nostalgic flavors in this update.
Banana Pudding Tiramisu is a genius idea. This isn’t just banana flavored tiramisu. It is Banana Pudding Tiramisu folks. Banana pudding is a southern classic that has been making its rounds on the dinner tables of my family members for years! Recently, I tried a version by my Aunt Bev’s (very famous for that caramel that has become a hit recipe on my blog), which was just so delish and so easy. I begged her for the recipe of course. It is quite a treat as is but I had this idea that I just couldn’t shake.
Ingredients
- Cream Cheese: 16 ounces of room-temp cream cheese for that creamy dreamy base.
- Sweetened Condensed Milk: 1 1/4 – 1/2 cans. Keep it sweet, but you do you with the sugar levels!
- Pudding: A box each of instant banana and vanilla pudding mix.
- Milk & Vanilla: 2 cups of cold milk and a dash (1 tablespoon) of vanilla extract.
- Whipped Topping: 8 ounces, thawed for fluffy clouds of joy.
- Bananas: 4-5 large bananas, sliced for a fruity layer.
- Ladyfingers & Vanilla Wafers: 17.5 ounces of ladyfingers and 12 crumbled vanilla wafers for that irresistible crunch.
- Butter, Brown Sugar, & Spice Mix: A stick of butter, 1/2 cup packed brown sugar, a teaspoon each of vanilla extract and cinnamon for a flavor explosion.
- Rum: 1/2 cup to bring that extra pop of flavor.
How to Make Banana Pudding Tiramisu
- In the bowl of a mixer, beat cream cheese until nice and fluffy.
- Slowly add in sweetened condensed milk, banana pudding, vanilla pudding, cold milk and vanilla extract. Beat until well incorporated.
- Slowly fold half of whipped topping into the banana pudding.
- For the Rum Sauce, in a medium sized pan or pot, add butter, brown sugar, vanilla extract, cinnamon and rum and bring to a boil.
- Remove from heat and allow to cool for 20 minutes.
- To assemble the tiramisu, arrange a full row of ladyfingers at the bottom of a 9×13 sized baking pan. Pour 1/4 of warm rum sauce over ladyfingers to soak them.
- Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas.
- Take half of the banana pudding mixture and smooth over the top of the sliced bananas.
- Next create another layer by repeating all steps starting with adding another row of ladyfingers, pour rum sauce on ladyfingers, add sliced bananas, pour remaining rum sauce and finally add the rest of the banana pudding mixture.
- Lastly, take remaining half of whipped topping and spread over the top of the tiramisu.
- Finish the top of the tiramisu with crumbled wafers over whipped topping.
- Place the baking pan in the refrigerator for at least 4 hours before serving.
Tips for Making Banana Pudding Tiramisu
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature for a smoother, lump-free mixture.
- Quality Ingredients: Use high-quality vanilla extract and ripe bananas for the best flavor.
- Gentle Folding: When incorporating the whipped topping, fold it in gently to keep the mixture light and airy.
- Chill Time: Allow enough chilling time
How to Store
place it in an airtight container and refrigerate. This delightful dessert is best enjoyed within 2-3 days, ensuring the flavors remain fresh and the texture stays perfect. Remember, the bananas may brown slightly over time, but this won’t affect the delicious taste!
Favorite Pudding Recipes
Banana Pudding Tiramisu
This Banana Pudding Tiramisu is the perfect Southern spin on a classic Italian dessert.
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Servings: 12 servings
Calories: 746kcal
Ingredients
- 16 ounces cream cheese, room temperature 2 blocks
- 1 1/4-1/2 14 ounce cans sweetened condensed milk (I am cutting down my sugar so I used 1/4 extra cup)
- 5 ounces instant banana pudding mix 1 box
- 5 ounces instant vanilla pudding mix 1 box
- 2 cups cold milk
- 1 tablespoon vanilla extract
- 8 ounce frozen whipped topping, thawed
- 4-5 large bananas, sliced
- 17.5 ounce package ladyfingers
- 12 vanilla wafers crumbled
- 1 stick butter
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup rum
Instructions
- In the bowl of a mixer, beat cream cheese until nice and fluffy.
- Slowly add in sweetened condensed milk, banana pudding, vanilla pudding, cold milk and vanilla extract. Beat until well incorporated.
- Slowly fold half of whipped topping into the banana pudding.
- For the Rum Sauce, in a medium sized pan or pot, add butter, brown sugar, vanilla extract, cinnamon and rum and bring to a boil.
- Remove from heat and allow to cool for 20 minutes.
- To assemble the tiramisu, arrange a full row of ladyfingers at the bottom of a 9×13 sized baking pan. Pour 1/4 of warm rum sauce over ladyfingers to soak them.
- Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas.
- Take half of the banana pudding mixture and smooth over the top of the sliced bananas.
- Next create another layer by repeating all steps starting with adding another row of ladyfingers, pour rum sauce on ladyfingers, add sliced bananas, pour remaining rum sauce and finally add the rest of the banana pudding mixture.
- Lastly, take remaining half of whipped topping and spread over the top of the tiramisu.
- Finish the top of the tiramisu with crumbled wafers over whipped topping.
- Place the baking pan in the refrigerator for at least 4 hours before serving.
Notes
Tips
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature for a smoother, lump-free mixture.
- Quality Ingredients: Use high-quality vanilla extract and ripe bananas for the best flavor.
- Gentle Folding: When incorporating the whipped topping, fold it in gently to keep the mixture light and airy.
- Chill Time: Allow enough chilling time
Nutrition
Calories: 746kcal | Carbohydrates: 97g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 168mg | Sodium: 501mg | Potassium: 476mg | Fiber: 1g | Sugar: 61g | Vitamin A: 1170IU | Vitamin C: 4.8mg | Calcium: 225mg | Iron: 1.9mg
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I made this and everyone loved it! Question, how far in advance have you made it or would recommend?
So happy to hear that! This recipe is best made fresh, the day of. Due to the bananas and the ladyfingers they get soggy quickly. I would say no more than 24 hours in advance and if you can make it at night for the next day even better.
I prepared this for a Church Social…by the time desserts were served my serving dish of this scrumptious banana tiramisu was practically empty…the guys found some angel food cake and finished mopping up the remainders. I first made this in 2017, Now, it’s an all time favorite at our Church Socials…Thank You!
It’s delicious!
Can I just say your Daughter is the most adorable beautiful little person I have ever seen xxx
You are so kind