We’ve lived here in the South for years but I’ve never made Banana Pudding until yesterday for our July 4th dessert. It is such a decadent dessert but you don’t need much to make it. You’d be surprised how easy it is. The only challenge here is waiting for the filling to set overnight and then the chilling process after assembling the layers the next day. Still though, it’s not that long of a wait and the reward of eating banana pudding in the end is all worth it.
Before we get to the recipe, I’ve read a few tips online that said it’s better to use homemade whipped cream instead of the cool whip. I used the latter and it tastes delicious but I will use homemade whipped cream next time.
- 1 box vanilla instant pudding mix
- 2 cups whole milk
- 1 can sweetened condensed milk
- 1 tub cool whip (save sm amount for topping)
- 1 box vanilla wafer cookies
- 5 5 fresh ripe(not too ripe) bananas sliced
- reserved crushed vanilla wafer cookies (save the ones from the box)
- Combine the contents of vanilla instant pudding mix and milk in a mixing bowl. Mix it until firmly set. Add the condensed milk and continue to mix until well-blended. In batches, gently fold in the cooling whip into the mixture until smooth and everything is all mixed together.
- Cover the bowl and store in the fridge to set overnight.
- Assemble the layers the following day. Layer the wafer cookies, bananas, and pudding mixture in 3 equal parts.
- Vanilla wafer cookies first.
- Sliced bananas next.
- Then some of the pudding mixture. Repeat the process 2 more times.
- Let it chill in the fridge for 3-4 hours.
- Spread the remaining cool whip on top and sprinkle the reserved crushed wafer cookies on top.
A trifle bowl is a must but you can also use a clear rectangle casserole dish pan. I just prefer the trifle bowl because the layers are aesthetically better in my opinion but of course, You Do You!