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 9x13
- 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.