Here’s a classic Banana Pudding recipe—creamy, sweet, and layered with vanilla wafers 🍌🍮
Classic Banana Pudding
Ingredients (serves 6–8)
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk (optional for extra creaminess)
- 1 tsp vanilla extract
- 2 cups heavy cream or whipped topping
- 4–5 ripe bananas, sliced
- 1 box vanilla wafers (about 10 oz)
Instructions
- Make pudding
- In a medium bowl, whisk together pudding mix, milk, sweetened condensed milk (if using), and vanilla extract until thickened (about 2 minutes).
- If using whipped cream, fold it into the pudding for a lighter texture.
- Layer the pudding
- In a trifle dish or 8×8-inch dish:
- Layer vanilla wafers on the bottom.
- Add a layer of banana slices.
- Spread a layer of pudding over the bananas.
- Repeat layers until ingredients are used, ending with pudding on top.
- In a trifle dish or 8×8-inch dish:
- Chill
- Cover and refrigerate at least 4 hours (or overnight) so wafers soften and flavors meld.
- Serve
- Garnish with extra wafer crumbs, banana slices, or whipped cream before serving.
Tips & Variations
- Banana flavor boost: Add a tablespoon of banana liqueur or mashed banana to the pudding.
- Layer crunch: Use shortbread or gingersnap cookies instead of vanilla wafers.
- Mini puddings: Serve in individual cups for portion control and presentation.
- Extra creamy: Fold in mascarpone or cream cheese into the pudding.
If you want, I can give a no-cook, super quick banana pudding version that’s perfect for last-minute desserts.
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