This Red Velvet Banana Pudding takes the classic banana pudding recipe to the next level with layers of rich red velvet cake, creamy pudding, and a hint of caramel. It’s the ultimate holiday dessert—decadent, festive, and guaranteed to impress every guest at your table!
If you love Banana pudding then this recipe is sure to take it over the top. A great spin on a traditional holiday classic that you and your guest will love. When I was making this, I originally planned on making a classic Banana Pudding, but that’s when my creative juices started flowing. Creating a Red Velvet Banana Pudding recipe would be something that takes people tastebuds by surprise and it did exactly that. Be sure to try this out at your next gathering and watch how fast everyone devours it.
Why You’ll Love This Recipe?
- This recipe is a perfect blend of textures and flavors that come together beautifully. The moist red velvet cake, creamy pudding, tangy cream cheese, and crunchy cookies create a luxurious dessert experience.
- It’s visually pleasing with its vibrant layers, making it a showstopper for any gathering.
- Plus, it’s incredibly versatile—you can customize the layers to suit your taste or make it ahead of time for convenience. It’s indulgent, satisfying, and guaranteed to impress anyone who tries it!
Red Velvet Banana Pudding Recipe
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix a box of red velvet cake mix with 1 cup of milk, eggs, and melted butter. Stir until smooth, then pour into a greased cake pan. Bake as directed on the package. Let the cake cool completely.
- In another bowl, whisk the jello mix with 3 cups of milk. Chill in the fridge for 20–30 minutes until it sets.
- In a medium bowl, beat together cream cheese, sweetened condensed milk, and vanilla bean paste until smooth.
- Fold in the prepared pudding mixture.
- Then gently mix in 8 ounces of Cool Whip.
- Crumble the cooled red velvet cake and set it aside.
- In a trifle dish or large baking dish, layer Chessmen cookies and some red velvet crumbles.
- Spread a layer of the pudding mixture over them. Add a layer of Nilla wafers, more red velvet crumbles, Chessmen cookies, and another layer of pudding or Cool Whip.
- Top with more red velvet crumbles, crushed Nilla wafers, Chessmen cookies, and a drizzle of caramel sauce.
- Cover and chill overnight to blend the flavors. Serve and enjoy this rich dessert!
Quick Tip:
- If you don’t have enough pudding mix to cover top, mix together 8 oz Cool Whip and 2 Tbsp Vanilla Bean Paste, fold together and use for topping.
FAQ
Can I use homemade red velvet cake instead of boxed mix?
- Yes, you can! Just bake your favorite red velvet cake recipe and let it cool completely before crumbling it for the layers.
Can I substitute the pudding flavor?
- Absolutely! While vanilla pudding works great, you can try cheesecake or banana-flavored pudding for an extra twist.
Do I need to use caramel sauce for the topping?
- No, caramel is optional. You can top with chocolate sauce, crushed nuts, or leave it simple.
Can I add bananas to the layers?
- Yes! Sliced bananas pair wonderfully with the red velvet and pudding layers. Add them just before assembling to prevent browning.
How long does this dessert last in the fridge?
- It can last 3–4 days in the refrigerator when stored in an airtight container. However, it’s best enjoyed within 1–2 days for optimal texture.
Red Velvet Banana Pudding
This Red Velvet Banana Pudding takes the classic banana pudding recipe to the next level with layers of rich red velvet cake, creamy pudding, and a hint of caramel. It’s the ultimate holiday dessert—decadent, festive, and guaranteed to impress every guest at your table!
Equipment
- Large Bowl
- Medium Bowl
- Baking Dish 9×13
- Spatula
Ingredients
- 1 Box Vanilla Jello Mix Family Size
- 1 Box Red Velvet Cake Mix
- 14 Oz Sweetened Condensed Milk
- 12 Oz Whipped Cream Cheese
- 4 Cups Milk
- 16 Oz Cool Whip
- Nilla Wafers
- Chessmen
- 2 Jumbo Eggs
- 1/2 Cup Butter Half Stick
- 4 Tbsp Vanilla Bean Paste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine a box of red velvet cake mix with 1 cup of milk, eggs, and melted butter. Whisk until smooth, then pour the batter into a greased cake pan. Bake according to the package instructions. Once baked, allow the cake to cool completely.
- In another large bowl, whisk together the jello mix and 3 cups of milk. Refrigerate for 20–30 minutes until set.
- In a medium bowl, beat together the cream cheese, sweetened condensed milk, and 2 tbsp vanilla bean paste until creamy. Fold into the cream cheese mixture until fully combined. Gently fold in 8 ounces of Cool Whip.
- Crumble the cooled red velvet cake and set it aside.
- In a large baking dish or trifle bowl, layer Chessmen cookies and a portion of the red velvet cake crumbles.
- Spread a layer of the pudding mixture over the top. Add a layer of Nilla wafers, followed by more red velvet crumbles, Chessmen cookies, and another layer of pudding mixture or Cool Whip. Finish with a topping of red velvet crumbles, Chessmen cookies, crushed Nilla wafers, and a drizzle of caramel sauce.
- Cover and refrigerate overnight to allow the flavors to meld together.
- Chill overnight and serve. Enjoy this decadent dessert!
Notes
- If you don’t have enough pudding mix to cover top, mix together 8 oz Cool Whip and 2 Tbsp Vanilla Bean Paste, fold together and use for topping.
