Short description
A luscious, layered banana pudding featuring creamy vanilla pudding, rich whipped cream, sweet bananas, and crisp Nilla wafers—a classic Southern-inspired dessert ideal for any gathering.
Why You’ll Love This Recipe
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Effortlessly indulgent: Combining instant pudding, sweetened condensed milk, and whipped cream yields a silky texture with minimal effort.
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Timeless layered treat: Alternating bananas and cookies create a satisfying combination of textures and flavors.
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Perfect for crowds: Easily doubled, assembled in advance, and admired for its nostalgic charm.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 box (5.1 oz / 144 g) instant vanilla pudding mix
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2 cups cold whole milk
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1 can (14 oz / 397 g) sweetened condensed milk
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1 tbsp vanilla extract
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3 cups heavy whipping cream
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1 box Nilla wafers (or your favorite vanilla cookies)
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4–5 ripe bananas, sliced
directions
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Make the pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk until slightly thickened. Stir in sweetened condensed milk and vanilla extract until smooth.
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Whip the cream: In a chilled bowl, beat heavy whipping cream to stiff peaks.
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Combine: Gently fold the whipped cream into the pudding mixture until evenly blended and fluffy.
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Layer the dessert: In a trifle dish or large bowl, begin with a layer of Nilla wafers. Add a layer of pudding mixture, followed by a layer of banana slices. Repeat the layers, finishing with pudding on top.
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Chill: Cover and refrigerate for at least 4 hours, or overnight. This allows the cookies to soften and flavors to meld.
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Serve: Optionally garnish with additional banana slices or crushed wafers before serving.
Servings and timing
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Servings: 10–12
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Prep time: ~20 minutes
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Chill time: At least 4 hours (chill overnight for best results)
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Total time: ~4 hours 20 minutes
storage/reheating
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Storage: Keep covered in the refrigerator for up to 3 days.
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Freezing: Not recommended, as the texture may become watery upon thawing.
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Serving: The dessert is best enjoyed cold; no reheating needed.
FAQs
1. Can I use low-fat milk or cream?
Yes, but you may lose some richness—choose whole milk and full-fat cream for the best texture.
2. What can I substitute for Nilla wafers?
Any crisp vanilla cookie or graham cracker works well. Coconut cookies provide a lovely twist.
3. Do I need to use sweetened condensed milk?
It adds sweetness and creaminess—but you can omit it and increase the sugar in the pudding to taste.
4. My bananas brown—how can I prevent this?
Toss the banana slices in a little lemon juice before layering to maintain color.
5. Can I assemble single-serve portions?
Yes—layer ingredients in individual jars or glasses and chill similarly.
6. Is instant pudding necessary?
Instant pudding ensures creamy texture. You may substitute homemade pastry cream, but prep time will increase.
7. Can it be made ahead for events?
Absolutely—assemble and refrigerate overnight. Check for moisture before serving; stir gently if separation occurs.
8. Can I add other fruits?
Yes! Strawberries or blueberries complement banana beautifully—layer as desired.
9. How do I keep cookies from getting too soggy?
Ensure sufficient chilling time. Softer cookies indicate perfect melding of flavors, but overly soggy ones suggest a shorter chill or sturdier cookies.
10. Why is the texture not creamy enough?
Be sure to beat the cream to stiff peaks and fold gently to preserve volume and creaminess.
Conclusion
This recipe for The Best Banana Pudding Ever blends nostalgic flavors, creamy layers, and textural contrasts into one unforgettable dessert. With simple steps and no baking required, it’s a crowd-pleasing finale for family dinners, picnics, or holidays. Chill well, layer with love, and savor every delightful spoonful!
[tasty-recipe id=”19933″]