This is a Southern classic. You can’t go to any potluck, church function, PTA meeting or BBQ in the South without someone bringing a Banana Pudding or two.
Personally, I’m not a big fan, but the Hillbilly is. He could eat ‘Nanner Pudding for breakfast, lunch, and dinner.
This is an easy-peasy, no-frills version of this classic. There are other recipes that I have that you actually make your own pudding/custard/whipped topping, but remember, I’m taking baby steps into this scary dessert-making world.
- 1 – 5 oz. package of Instant vanilla pudding mix (make sure its instant and not the kind you’re suppose to cook.)
- 2 cups cold milk
- 1 – 14 oz. can sweetened condensed milk
- 1 Tbsp. vanilla extract
- 1 – 12 oz. container of frozen whipped topping (Cool Whip)
- 1 – 16 oz. box of vanilla wafer cookies
- 14 very ripe bananas, sliced*
In a large mixing bowl, beat the pudding mix and milk for 2 minutes on medium speed. Blend in the condensed milk and mix until smooth. Add the vanilla.
Using a spatula, fold in the whipped topping to the pudding mixture.
In a deep bowl or baking dish, place one layer of the vanilla wafers, followed by a layer of pudding mixture, then a layer of the sliced bananas. Repeat until running out, leaving the top layer of bananas.
Chill and serve.
*”Someone” ate half my bananas before I could get this made, so mine in the picture are spread out more. If you have the full amount, pack the banana layers closely together for a more rich, banana-y flavor.