Banana pudding

Here’s a classic, creamy Banana Pudding recipe 🍌🍮

Banana Pudding

Ingredients (serves ~6–8)

• 1 box (5.1 oz) instant vanilla pudding
• 2 cups cold milk
• 1 can (14 oz) sweetened condensed milk (optional for extra creaminess)
• 1 tsp vanilla extract
• 1 container (8 oz) whipped topping (Cool Whip), thawed
• 4–5 ripe bananas, sliced
• 1 box vanilla wafers

Instructions

1. Make pudding
   In a bowl, whisk pudding mix with cold milk (and sweetened condensed milk if using) until thickened.
   Stir in vanilla extract.
2. Fold in whipped topping
   Gently fold half of the whipped topping into the pudding to make it creamy.
3. Layer dessert
   In a 9×13-inch dish, layer:
   • Vanilla wafers
   • Banana slices
   • Pudding mixture
     Repeat layers, ending with pudding on top.
4. Top
   Spread remaining whipped topping over the final layer. Optional: crush a few wafers and sprinkle on top.
5. Chill
   Refrigerate at least 4 hours or overnight so flavors meld and wafers soften slightly.

Tips

• Use ripe bananas but not overripe for best texture.
• Add a little lemon juice on banana slices to prevent browning.
• Can make in individual cups for serving.

I can also give a cooked custard version, mini parfait cups, or extra chocolate twist.