Banana Pudding with Vanilla Pudding & Wafers

If you’re wondering how to make easy banana pudding that tastes just like something your grandma would make — rich, creamy, and layered with nostalgia — you’re in the right place. This classic Southern-style dessert is made with layers of ripe bananas, vanilla pudding, and buttery cookies, all brought together with luscious whipped topping or meringue.

The magic of banana pudding lies in its simplicity. Each bite delivers the perfect balance of textures: the silky pudding, the soft, sweet bananas, and the tender cookies that soak up just the right amount of flavor. This version keeps things super simple using a clever shortcut — instant pudding mix — for a dessert that comes together quickly without sacrificing flavor or texture.

It’s perfect for potlucks, family dinners, cookouts, or anytime you need a crowd-pleasing treat that looks as good as it tastes. Chill it before serving for the ultimate creamy comfort in every spoonful.

Ingredients Overview
The beauty of banana pudding is how it transforms basic, accessible ingredients into something truly special. Here’s what you’ll need, along with a few substitution ideas to make it your own.

Bananas: Ripe, but not overripe, bananas are best. Look for bananas with bright yellow peels and just a few brown speckles — they’ll be sweet and soft without being mushy. Bananas should be sliced just before assembling to avoid browning.

Vanilla Instant Pudding Mix: This is the key to keeping the recipe quick and fuss-free. Instant pudding sets in minutes and provides a smooth, creamy base. Use regular or French vanilla flavor for the best results.

Cold Milk: Whisked into the pudding mix, milk creates the creamy texture. Whole milk gives the richest result, but 2% also works well.

Sweetened Condensed Milk: Adds sweetness and a luxurious texture to the pudding. It’s also key to getting that classic banana pudding flavor.

Whipped Topping (or Homemade Whipped Cream): Store-bought whipped topping keeps it easy, but you can make your own with heavy cream and a little sugar if preferred. Either way, it adds lightness and body to the pudding layer.

Vanilla Wafers (or Butter Cookies): Classic Nilla Wafers are the go-to, but any buttery vanilla cookie works. Some versions use shortbread or graham crackers — it’s all about personal taste.

Vanilla Extract: A splash of real vanilla extract enhances the flavor of the pudding mix and whipped cream, giving it that homemade taste.

Step-by-Step Instructions

1. Mix the Pudding Base:
   In a large mixing bowl, whisk together 1 package (5.1 oz) of vanilla instant pudding mix and 2 cups of cold milk. Whisk for 2 minutes until thickened, then set aside to rest for 5 minutes.

2. Add Sweetened Condensed Milk:
   Stir in 1 can (14 oz) of sweetened condensed milk until fully combined and smooth.

3. Fold in Whipped Topping:
   Gently fold in 1 container (8 oz) of thawed whipped topping or about 2 cups of homemade whipped cream until no streaks remain. This creates a light, fluffy pudding.

4. Slice the Bananas:
   Peel and slice 4–5 ripe bananas into 1/4-inch rounds. Work quickly to prevent browning.

5. Layer the Ingredients:
   In a 9×13-inch baking dish or trifle bowl, start with a layer of vanilla wafers to cover the bottom. Follow with a layer of banana slices, then spread about a third of the pudding mixture over the top.

Repeat the layers — wafers, bananas, pudding — until all the ingredients are used, finishing with a layer of pudding on top.

6. Chill the Pudding:
   Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cookies to soften slightly.

7. Garnish Before Serving (Optional):
   Top with additional whipped cream, banana slices, or crushed cookies just before serving for added texture and presentation.

Tips, Variations & Substitutions

Tips:

• To keep bananas from browning, you can toss them lightly in lemon juice, though this may slightly alter the flavor.

• For a neater presentation, layer in a trifle dish or individual cups.

• Allow the pudding to chill fully for the best texture — overnight is ideal.

Variations:

• Banana-Free Version: Use sliced strawberries or peaches for a twist.

• Chocolate Banana Pudding: Use chocolate pudding mix instead of vanilla.

• Peanut Butter Banana Pudding: Swirl a few spoonfuls of creamy peanut butter into the pudding mixture for a nutty surprise.

• Crunchy Topping: Sprinkle crushed vanilla wafers or toasted coconut on top for texture.

Substitutions:

• Use graham crackers or shortbread cookies instead of vanilla wafers.

• Replace whipped topping with homemade whipped cream (1 cup heavy cream + 2 tbsp sugar, whipped until stiff).

• Swap dairy milk with almond or oat milk, though the pudding may set slightly softer.

Serving Ideas & Occasions
Banana pudding is a classic Southern dessert that works for nearly any occasion. It’s ideal for warm-weather gatherings, casual dinners, Sunday suppers, and holiday potlucks.

Serve it chilled in a big dish for sharing or in small mason jars or clear cups for a portable, portioned treat. Pair it with iced tea, coffee, or lemonade for a simple yet satisfying end to the meal.

For special occasions like Easter, cookouts, or birthdays, dress it up with piped whipped cream, a dusting of crushed cookies, or a drizzle of caramel sauce.

Nutritional & Health Notes
Banana pudding is indulgent, with layers of sweetened milk, cookies, and cream. Each serving delivers a good amount of carbohydrates and fats, but it also provides the benefit of real bananas, which offer potassium and natural sweetness.

To lighten the dish, consider using reduced-fat milk, light whipped topping, or skipping a layer of cookies. You can also make a homemade pudding with cornstarch and less sugar for more control over ingredients.

While it’s not an everyday dessert, banana pudding is meant to be shared and savored — and a small scoop is often more than enough to satisfy.

FAQs

Can I make banana pudding ahead of time?
Yes — in fact, it’s better made ahead. The flavors blend and the cookies soften slightly. Just assemble and refrigerate up to 24 hours in advance.

Why are my bananas turning brown?
Bananas oxidize when exposed to air. To slow this down, slice them right before layering or lightly coat them with lemon juice.

Can I use cook-and-serve pudding instead of instant?
Yes, but it adds time. Let the pudding cool completely before mixing with the other ingredients to avoid melting the whipped topping.

Can I freeze banana pudding?
Freezing isn’t recommended. The texture becomes watery and the bananas may darken. It’s best served fresh and refrigerated.

Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using certified gluten-free cookies and ensuring your pudding mix is gluten-free.

How long does banana pudding last?
It’s best eaten within 3 days. After that, the bananas may become too soft and the texture can turn runny.

Can I use real whipped cream instead of whipped topping?
Absolutely. Homemade whipped cream gives a fresher flavor and richer texture. Whip 1 cup of heavy cream with 2 tablespoons sugar until stiff peaks form.

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