How come when everyone has ripe bananas left over they think “banana bread”?
How come when you hear the word “Oreo” you automatically think of the chocolate cookie variety?
It’s the 21st century people. Let’s think outside the box. Let’s think of a better phrase than “thinking outside of the box.” I hereby declare Oreo Banana Pudding an “over the moat” idea for leftover bananas and Oreos.
I didn’t know how much I loved banana pudding until I moved to the South. I didn’t know that banana pudding is a type of “icebox cake” until I made an icebox cake for the first time (that would be Chocolate Nutter Butter Icebox Cake, which is an over the moat idea for leftover Nuttter Butters… wait, like you would even have leftover Nutter Butters? Silly moat).
Anyway, I guess using Golden Oreos instead of Nilla Wafers is my Yankee take on Southern banana pudding. I think the Oreos hold their bite a little bit better than the Nilla wafers and you get an extra dose of cream from the middle.
Regardless of which cookie you use, please, please, please, make your whipped cream from scratch and don’t use that Cool Whip crap. Cool Whip is so drowning in a moat.
Moat. Moat. Moat.
I don’t get to use that word often. I’m making the most of it.
Oreo Banana Pudding
adapted from AllRecipes.com
Ingredients
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
2 cups cold heavy whipping cream
3 tablespoons granulated sugar
4 bananas, sliced
1 package Golden Oreos
Directions
Beat heavy whipping cream** and sugar until peaks start to form and whipped cream meets your preferred consistency. You can use more or less sugar to taste. Set aside.
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped cream.
Line the bottom of a 9×13 inch dish with Golden Oreos. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Shake the dish a bit and tap it on your kitchen counter to get the pudding mix into all the nooks and crannies. Chill in fridge for 20 minutes (this makes it easer to spread the whipped cream on top without it mixing into the pudding).
Top with remaining whipped cream. Chill at least 4 hours.
Decorate with remaining Oreos before serving. Keep leftovers in the refrigerator.
** You’ll get the best results for homemade whipped cream if you chill your bowl first (metal bowl works best) and chill the whisk attachment (if you’re using a stand mixer) or beaters (on a hand mixer) beforehand. I just pop mine in the freezer for 5 – 10 minutes.
Adventures of a Hungry Redhead 
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