Ingredients
Method
- Place the softened cream cheese in a large bowl. Use a hand mixer to beat it until it is light, fluffy, and completely free of any lumps.
- In a separate bowl, whisk together the cold milk and the instant vanilla pudding mix. Continue whisking for two minutes until the mixture begins to thicken, then stir in the vanilla extract.
- Add the thickened pudding mixture to the cream cheese. Mix on low speed until the two are fully combined and the color is a consistent, pale yellow.
- Mash your ripe bananas on a plate with a fork until they are smooth. Fold the mashed bananas into the pudding base using a spatula so the flavor is evenly distributed.
- Gently fold the thawed whipped topping into the mixture. Use a slow hand motion to keep the dip airy and prevent it from becoming too dense or flat.
- Stir in half of the crushed vanilla wafers. These will soften slightly into the dip, providing a cake-like texture similar to the classic layered dessert.
- Transfer the dip to a serving bowl and cover it with plastic wrap. Chill in the refrigerator for at least 30 minutes to allow the pudding to firm up and the flavors to meld.
- Just before serving, top the dip with the remaining crushed wafers and a few fresh banana slices. Serve with whole vanilla wafers or graham crackers for dipping.
Notes
To take this dip to the next level, you can toast the vanilla wafer crumbs in a pan with a tiny bit of butter before adding them to the top. This brings out a nutty aroma that pairs beautifully with the banana.
Another great tip is to use a high-quality vanilla bean paste instead of standard extract; the tiny black specks of vanilla look beautiful and provide a much deeper flavor.
If you find the dip is a bit too sweet for your liking, you can add a small squeeze of fresh lemon juice to the mashed bananas to brighten the taste.