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Unwrap the pound cake.

Slice the pound cake lengthwise into uniform slices.

Dice the sliced pound cake into cubes. Set aside a small amount of crumbs for garnish.

Place approximately half of the diced pound cake into the bottom of a 9x13 inch pan.

Top this pound cake layer with a layer of sliced bananas.

In a separate mixing bowl, combine the softened cream cheese with granulated sugar and vanilla extract.

Add heavy cream to the cream cheese mixture.

Beat the mixture with a hand mixer until it becomes fluffy, forming a cheesecake-infused whipped cream.

In another bowl, take the prepared vanilla pudding.

Fold the cheesecake-infused whipped cream into the prepared vanilla pudding in increments until the entire mixture is super fluffy.

Spread half of this fluffy pudding mixture evenly over the layer of bananas and pound cake in the pan.

Add the remaining diced pound cake as the next layer.

Top this with another layer of sliced bananas.

Finish by spreading the remaining fluffy pudding mixture evenly over the top.

Sprinkle the reserved cake crumbs over the entire surface of the pudding for garnish.

Cover the dish well and refrigerate for at least 4 hours before serving. For best results, refrigerate overnight to allow the flavors to meld and the cake to absorb the pudding.

Serve chilled.


Unwrap the pound cake.

Slice the pound cake lengthwise into uniform slices.

Dice the sliced pound cake into cubes. Set aside a small amount of crumbs for garnish.

Place approximately half of the diced pound cake into the bottom of a 9x13 inch pan.

Top this pound cake layer with a layer of sliced bananas.

In a separate mixing bowl, combine the softened cream cheese with granulated sugar and vanilla extract.

Add heavy cream to the cream cheese mixture.

Beat the mixture with a hand mixer until it becomes fluffy, forming a cheesecake-infused whipped cream.

In another bowl, take the prepared vanilla pudding.

Fold the cheesecake-infused whipped cream into the prepared vanilla pudding in increments until the entire mixture is super fluffy.

Spread half of this fluffy pudding mixture evenly over the layer of bananas and pound cake in the pan.

Add the remaining diced pound cake as the next layer.

Top this with another layer of sliced bananas.

Finish by spreading the remaining fluffy pudding mixture evenly over the top.

Sprinkle the reserved cake crumbs over the entire surface of the pudding for garnish.

Cover the dish well and refrigerate for at least 4 hours before serving. For best results, refrigerate overnight to allow the flavors to meld and the cake to absorb the pudding.

Serve chilled.
