Drunken Banana Pudding is a decadent dessert that combines the rich flavors of banana and chocolate with a unique twist of coffee liqueur. This indulgent treat is layered with various textures and flavors, making it a sophisticated option for gatherings or special occasions.

The base of the pudding features a mixture of cream cheese and sweetened condensed milk, creating a creamy and smooth texture. Instant pudding mixes for both chocolate and banana cream are used to simplify the preparation while delivering full-bodied flavors.

Layers of crushed chocolate graham crackers and vanilla wafers add a delightful crunch, complementing the softness of the whipped topping and the freshness of sliced bananas.

This dessert is not only a feast for the taste buds but also a visually appealing centerpiece, typically served in a large trifle bowl that showcases its beautiful layers.

toppings like additional crackers, wafers, and banana slices allow for customization, catering to different preferences and adding an extra layer of texture and flavor.

Drunken Banana Pudding


  • For the filling:
  • 2 (8-ounce) packages cream cheese, softened, divided
  • 2 (14-ounce) cans sweetened condensed milk, divided
  • 1 1/2 cups coffee liqueur, chilled
  • 2 1/2 cups 2% milk, cold, divided
  • 2 (3.9-ounce) packages instant chocolate pudding mix
  • 3 (8-ounce) cartons frozen whipped topping, thawed, divided
  • 9 whole chocolate graham crackers, coarsely crushed
  • 2 (3.4-ounce) packages instant banana cream pudding mix
  • 1 1/2 cups vanilla wafers, coarsely crushed
  • 5 medium bananas, sliced
  • Optional toppings:
  • chocolate graham crackers, to taste, coarsely crushed
  • vanilla wafers, to taste
  • bananas, to taste, sliced
Drunken Banana Pudding 6


Step 1 -In a large bowl, add 1 package of the cream cheese and 1 can of the condensed milk and beat until blended.

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Step 2 -Add the coffee liqueur, 1/2 cup of the milk, and both packages of the chocolate pudding mix, beating until thickened, about 2 minutes.

Step 3 -Add 1 carton of the whipped topping and fold to combine.

Step 4 -Add 9 of the crushed chocolate graham crackers and fold to combine.

Step 5 -In a separate large bowl, add the remaining cream cheese and the remaining condensed milk and beat until blended.

Step 6 -Add the remaining milk and both packages of the banana pudding mix and beat until thickened, about 2 minutes.

Step 7 -Add 1 carton of the whipped topping, 1 1/2 cups of the crushed vanilla wafers, and 5 of the sliced bananas and fold to combine.

Step 8 -In a 6-7-quart trifle bowl or glass bowl, add the chocolate pudding mixture and smooth out the top.

Step 9 -Layer the chocolate pudding with 1/2 of the remaining carton of the whipped topping.

Step 10 -Layer the banana pudding mixture over top of the whipped topping layer.

Step 11 -Layer the remaining 1/2 of the carton of the whipped topping over the banana pudding mixture layer.

Step 12 -Cover the trifle bowl and refrigerate it for at least 8 hours and up to overnight.

Step 13 -Serve topped with the remaining crushed chocolate graham crackers, the remaining whole vanilla wafers, and the remaining banana slices.

FAQs for Drunken Banana Pudding

1. What can I use if I don’t have coffee liqueur?

If you prefer to make the pudding without coffee liqueur, you can substitute it with a similar amount of strong brewed coffee mixed with a teaspoon of vanilla extract for added flavor.

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2. Can I make this dessert non-alcoholic?

Yes, to make a non-alcoholic version of Drunken Banana Pudding, simply replace the coffee liqueur with the same amount of cold coffee or chocolate milk to maintain the flavor profile without the alcohol.

3. What if I can’t find chocolate graham crackers?

If chocolate graham crackers are unavailable, you can use regular graham crackers or chocolate-flavored cookies crushed into small pieces as a substitute.

4. Can I use fresh whipped cream instead of frozen whipped topping?

Absolutely! Fresh whipped cream can be used in place of frozen whipped topping. Simply whip heavy cream with a little sugar until stiff peaks form. Keep in mind that fresh whipped cream may not hold up as long in the refrigerator as the stabilized frozen whipped topping.

5. How far in advance can I make this pudding?

This pudding can be made up to 24 hours in advance. It needs to be refrigerated for at least 8 hours to set properly, but making it a day ahead allows all the flavors to meld together nicely.

6. Is there a specific type of bowl I should use for this pudding?

A large, clear glass trifle bowl is recommended for this dessert as it beautifully showcases the layered components. However, any large, deep bowl will work if visibility of the layers is not a concern.