Creamy Banana Pudding
There is something so comforting about a bowl of Creamy Southern Banana Pudding, especially when the layers soften together and the vanilla flavor turns cozy and familiar. This version keeps all the nostalgic charm, with a silky pudding base, ripe bananas, and a cloud-like topping.
Equipment
- 1 Large bowl
- 1 Whisk
- 1 Serving dish
Ingredients
Main Ingredients
- 1 package vanilla pudding mix
- 2 cups milk whole milk preferred
- 1 can sweetened condensed milk
- 1 teaspoon alcohol-free vanilla
- 1 container whipped topping thawed
- 4 banana ripe bananas sliced
- 1 box vanilla wafers
- 1 tablespoon fresh lemon juice optional
Instructions
- In a large bowl, whisk together the pudding mix, milk, sweetened condensed milk, and alcohol-free vanilla until smooth and thickened.
- Gently fold the whipped topping into the pudding mixture until fully combined and airy. Try not to overmix, so the filling stays light.
- Peel and slice the bananas into even rounds. If you like, toss them with a little lemon juice to help keep them fresh-looking longer.
- In a serving dish, layer vanilla wafers, banana slices, and pudding mixture. Repeat the layers until all the ingredients are used, finishing with pudding on top.
- Cover the dish and refrigerate for at least 4 hours. This gives the cookies time to soften and the flavors time to come together.
Notes
Use bananas that are ripe, but not overly mushy, for the best texture. Chill the pudding long enough for the layers to settle, and if you are making it ahead, wait to add a few banana slices on top until closer to serving so they look fresh.