Banana Pudding is a cool and creamy dessert associated with the cuisine of the American south. It is somewhat similar to the English trifle as both are assembled in layers of custard, fruit, a absorbent cake, and whipped cream. Banana pudding is so popular in the South that it even has its own annual festival in Tennessee called “The National Banana Pudding Festival”. In true American fashion, this recipe is made with instant pudding and pre-packaged ingredients without losing any of its creamy greatness along the way.
Creamy Banana Pudding
Layers of sliced bananas, vanilla wafers, and creamy custard are topped with whipped cream. When chilled overnight, the wafers will absorb the custard and press everything together to make a special treat. The custard mixture can be used to make other favorites like Banana Cream Pie.Print Pin
- Large bowl
- Wire whisk
- Stand mixer with whisk attachment
- 1 package French vanilla pudding mix
- 14 oz Can of sweetened condensed milk
- 2 cups Whole milk
- 2 tsp Vanilla extract
- 12 oz Container whipped topping like Cool Whip (or 2 cups cream, whipped thick)
- 1 package Nabisco Nilla wafers or another brand of vanilla wafers
- 12 medium Bananas, sliced ¼-inch disks
- Whisk pudding mix and milk in a large bowl for 2-3 minutes. Add condensed milk and vanilla extract. Blend. Whip cream to stiff by hand or in a stand mixer with whisk attachment. Starting with ⅓ of the wafers across the bottom of a 9-inch serving bowl, preferably glass. Create 3 layers with ⅓ of the wafers, then banana slices, then cover with ⅓ of the pudding mixture. Repeat to make 3 layers. Refrigerate for at least 4 hours and up-to 24 hours to allow flavors to meld. Serve cold.
Calories: 373kcal | Carbohydrates: 74g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 156mg | Potassium: 767mg | Fiber: 4g | Sugar: 54g | Vitamin A: 335IU | Vitamin C: 13mg | Calcium: 217mg | Iron: 0.5mg