It is literally undeniable to say that Magnolia Bakery didn't perfect a banana pudding. I've had it YEARS ago, and still can remember how I tasted. Decadent, creamy, and the perfect balance of sweetness. I never attempted to try and create it until now, adding a Festive Fall touch to it, adding pumpkin spice & gingersnap cookies. One bite will take you back to Magnolia Bakery, with just a little added touch of the holiday season.
1 (8oz) BLOCK CREAM CHEESE
1 (5oz) PACKAGE INSTANT VANILLA PUDDING
3 CUPS PUMPKIN SPICE COFFEE CREAMER **if you prefer a lighter pumpkin flavor, do 2 cups regular whole milk, 1 cup pumpkin creamer**
1 (8oz) tub whipped topping (cool whip)
1 box Nilla Wafers
1 box of Pepperidge Gingersnap Cookies
5-7 bananas, peeled and sliced.
In a large bowl, beat the cream cheese, & coffee creamer on medium until smooth and fluffy.
Add vanilla pudding mix & whipped topping, then combine well.
3. In a ziplock bag, put your wafers and gingersnap cookies and crush until crumbly.
4. TO LAYER: Place 1/3 wafer crumble on the bottom of a trifle dish, add layers of bananas, then top with cream. Repeat until finished.
optional: You can top with cinnamon or Pumpkin Spice.