Red Velvet Banana Pudding Recipe is creamy, rich, decadent, and flavorful. Yes!!! Two Southern classic dessert recipes are combined for the ultimate mash-up.
This dessert combination is totally unexpected but your family, your guests, your potlucks friends are all going to love it!
Most everyone thinks of ‘Red Velvet’ as being Southern. We do like desserts and have several that I think of as being just ‘Southern’. I think of Coconut Cake, Pecan Pie, Peach Cobbler, and banana pudding as being Southern recipes. However, after a little research, Red Velvet became popular at the Waldorf-Astoria in New York. Who knew!?
Red Velvet Banana Pudding Recipe
Even though this dessert is impressive and surely will be a crown-pleaser. It’s simple to make. Here’s why.
- You can use leftover Red Velvet Cake if you have it. If you don’t, you can purchase Red Velvet Cake or make one using cake-mix. You don’t even have to frost it if you don’t want to.
- Of course, you can make a traditional homemade Red Velvet Cake.
- For the pudding, I used a no-cook recipe. However, if the instant pudding isn’t available in your area, you can make the cooked banana pudding if you prefer it. Here’s the recipe for Cooked Banana Pudding, scroll alllllllll——— the way to the bottom of the post for it.
- The process for this dessert is much like my Banana Pudding Twinkie Cake using Red Velvet Cake instead of Twinkies.
- Finally, I used Cool Whip for the top. If you’re going homemade cake, cooked pudding, you may want to make fresh whipped cream too.
it’s versatile…
The no-bake pudding has a cream cheese base. As well, it has instant pudding, sweetened condensed milk, Cool Whip, and milk. This is a silky, smooth pudding that oozes into the cracks and crevices and makes the cake incredibly moist.
You can layer this dessert in a trifle dish, a 9×13-inch pan, or whatever you use for your banana pudding recipe. A clear glass pan will show off the layers, but use whatever dish you have. Also, you could make individual servings in clear glasses.
Just a few tips
- Especially important, have your cream cheese at room temperature before you begin mixing the recipe together. It will blend much easier with the other ingredients and wonât have lumps if youâll start with it at room temperature.
- I used full fat cream cheese and sweetened condensed milk in my recipe. It is luscious and rich and tasted wonderful. However, this is one recipe that you can use low-fat cream cheese and fat-free (or low-fat) sweetened condensed milk. Youâll save fat and calories. These changes donât affect the flavor and texture.
- For the bananas, I like firm bananas that have no spots on the skins.
If you like this mash-up, you’ll love my
Red Velvet Banana Pudding Recipe
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Save To Your Recipe BoxIngredients
For the Cake
- 1 red velvet cake You can use a mix like this or purchase a cake.
For the pudding
- 8 -ounces cream cheese room temperature
- 14 -ounces sweetened condensed milk
- 1 cup whole milk
- 3.4 -ounce package vanilla instant pudding mix
other ingredients
- 3 large bananas  sliced
- 16 -ounces Cool Whip
Instructions
For the Cake
- Make cake and allow to cool. Slice into 1-inch slices.
For the pudding
- In a bowl of a stand mixer add the cream cheese and beat until smooth.
- Add the condensed milk, whole milk, and vanilla pudding mix. Beat on high for 2 minutes.Â
- By hand, fold in half the Cool Whip.
Put it together
- In a trifle dish, casserole dish, or individual glasses lay a single slice of cake on the bottom. Spoon pudding on top, and then add a layer of bananas. Repeat layers of cake, pudding, and bananas until you've used all the ingredients. Top with Cool Whip spread across the top.
- Refrigerate for 30 minutes for it to set. Store any leftovers in the refrigerator.
Nutrition
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Also, you can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Paul says
I made this yesterday! However, I added a cream cheese frosting to the red velvet and crumbled it into the layers of the banana pudding. I also chopped up some chocolate and added it into there.
Traci says
Two of my favorites!