Ingredients :

• Cream cheese — Philadelphia or any standard brand, but use the regular plain version — not the low-fat one. Low-fat versions make the dip watery once mixed. Use a 225g block, brought to room temperature at least 30 minutes before starting.
• Instant banana pudding — This is the secret ingredient. Use the powder version, unprepared — it’s incorporated directly dry into the mixture. If you can’t find banana flavor, use vanilla and add a very ripe banana mashed with a fork.
• Whole milk — Just a little, to thin out the pudding powder. Semi-skimmed milk works, but whole milk gives a much creamier result.
• Whipped cream — Use heavy cream (30% fat minimum) that you whip yourself. It must be very firm before being folded in — if it’s soft, the dip will be too runny and won’t hold.