Sprinkles & Secrets: Lindsey Leavitt’s Banana Pudding

We continue our countdown to Lisa Schroeder’s Sprinkles & Secrets today with a sweet treat brought to you by Lindsey Leavitt — the author of Sean Griswold’s Head and the MG series, Princess for Hire!

Lindsey wrote in with her recipe:

It’s supposed to be 107 degrees here in Las Vegas on Thursday. Yeah, 100. Plus seven. That’s makeup-melting hot. So as much as I love my cookies and my jimmie cakes and mmmm… brownies, I do NOT want to turn the oven on unless things are dire. And so I present to you the perfect summer comfort dessert. If you live in the south, you no doubt have five other versions of this glorious recipe. Southern folk know their Banana Pudding. But if you’ve never ventured to the magical land of ribs and mac and cheese, then you can at least experience a bit of the south in your very own kitchen.

Also, I really like the wafers, so I’ll usually crumble some and put extra on top.


Banana Pudding


1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers


In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.

Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Lindsey Leavitt is a former elementary school teacher and present-day writer/mom to three (mostly) adorable little girls. She is married to her high-school lab partner and lives in Las Vegas, Nevada. She is the author of the PRINCESS FOR HIRE series and SEAN GRISWOLD’S HEAD. You can learn more about her and her books on her website!

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