When I used to be a research and development chef, part of my duties was to feed the company. It could be a challenge coming up with a different breakfast, lunch, and dessert every day for 40 employees but I loved it. One of everyone’s favorite dessert was a banana pudding parfait that was as easy to make as it was delicious. It’s been a while since I made the dessert so I decided to revisit this recipe but this time I was making it just for me! To give the classic pudding an update, I added cheesecake to the mix to transform it into a banana cheesecake pudding parfait. Layers of cheesecake pudding, fresh banana, and graham crackers come together to make one delicious treat!
**Helpful tips and common mistakes
What’s great about this banana cheesecake pudding parfait is that it’s super easy to make but it looks like you spent hours preparing it. This is also a no-bake dessert, which means no need to turn on the oven on a hot day! All you have to do is make the cheesecake pudding and create the layers.
To make the pudding, whisk together the milk with sugar, cornstarch, and salt in a medium pot. Heat the milk over medium heat until it starts to simmer. Don’t get the milk boil or it can curdle. Once the sugar has dissolved, slowly, and I mean SLOWLY, pour the milk into the whisked eggs. The trick behind this method called “tempering” is to raise the temperature of the eggs slow enough that it doesn’t cook. When everything is well incorporated, bring the pudding back to the stove and heat until it becomes thick. Finish the pudding by stirring in the vanilla and cream cheese and let it cool completely.
Now time to make the parfait! If you don’t want to make individual cups, you can also make one large tray. Start by spreading half of the pudding in the bottom of the vessel followed by the graham crackers. Don’t worry if the crackers break since they will be held together by the pudding.
Next, place the sliced banana in an even layer on top.
Follow the bananas with more pudding, graham crackers, and a final layer of bananas. Top with whipped cream and let the banana cheesecake pudding parfait chill for at least four hours.
When you’re ready to serve, top with graham cracker crumbs and get ready to wow your guests. I mean, considering how little work this required, how beautiful are these parfaits? Not to mention the fact that they are so creamy, rich, and just darn addicting. I had to share this dessert with my friends because I couldn’t stop eating the whole pan. One of the best desserts of the summer? Without a doubt!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.