banana pudding recipe with pudding
The Best banana pudding recipe with pudding
What I really appreciate about this recipe is how versatile it is. You can make it ahead of time for potlucks or parties, or throw it together last minute when you need something sweet in a hurry. Plus, it’s a great way to use up ripe bananas that might otherwise go to waste. The pudding itself is made with milk, so it’s got a little protein and calcium, and the bananas add potassium and fiber. It’s not health food, but it’s a lot better than a lot of other desserts out there. And honestly, sometimes you just need a little comfort food that doesn’t leave you feeling guilty afterward. This banana pudding checks all the boxes for me.
Classic Banana Pudding with Homemade Pudding
A creamy, comforting banana pudding made with layers of vanilla pudding, fresh bananas, and vanilla wafers. This classic Southern dessert is easy to make and always a crowd-pleaser.
🥘Ingredients
- 2 cups whole milk
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 (11 oz) box vanilla wafers (Nilla Wafers)
- 4 large ripe bananas, sliced
- 1 tsp lemon juice (to prevent browning)
- 1/2 cup crushed vanilla wafers or whipped cream
👨🍳Directions
-
1
In a medium mixing bowl, whisk together the whole milk, vanilla pudding mix, and sweetened condensed milk until smooth and slightly thickened (about 2 minutes). -
2
Gently fold in the thawed whipped topping until fully combined. Set the pudding mixture aside. -
3
In a large serving bowl or trifle dish, create a layer of vanilla wafers on the bottom. -
4
Toss the banana slices with lemon juice to prevent browning, then arrange a layer of bananas over the wafers. -
5
Spread a layer of the pudding mixture over the bananas, covering them completely. -
6
Repeat the layers (wafers, bananas, pudding) until all ingredients are used, ending with a pudding layer on top. -
7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours (or overnight) to allow the flavors to meld. -
8
Before serving, sprinkle the top with crushed vanilla wafers or whipped cream if desired.
🔧Equipment
- Medium mixing bowl
- Whisk
- Large serving bowl or trifle dish
- Plastic wrap
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Banana Pudding with Homemade Pudding Works
❓ Frequently Asked Questions About Banana Pudding with Pudding
1. Can I use fresh bananas instead of ripe ones in banana pudding?
Yes, you can use fresh bananas, but ripe bananas (with a few brown spots) are recommended because they’re sweeter and softer, blending better with the pudding. If using firmer bananas, slice them thinly so they soften slightly when layered with the pudding.
2. How long does homemade banana pudding with pudding last in the fridge?
Homemade banana pudding typically lasts 3–4 days in the refrigerator when stored in an airtight container. The bananas may darken over time, but the pudding remains safe to eat. For best texture, consume within 2 days.
3. Can I make banana pudding with sugar-free or instant pudding mix?
Yes! Sugar-free or instant pudding mixes work well—just follow the package instructions for preparation. Keep in mind that sugar-free versions may have a slightly different texture or aftertaste. Adjust sweetness with whipped cream or extra vanilla if needed.
4. Why did my banana pudding turn watery?
Banana pudding can become watery if:
– The pudding wasn’t chilled long enough to set (wait at least 4 hours).
– Overripe bananas released too much liquid (pat slices dry before layering).
– The pudding mix was thinned with too much milk. Stick to the ratio on the box.
5. Can I add other fruits or toppings to banana pudding?
Absolutely! Popular additions include:
– Berries (strawberries, blueberries) for extra flavor.
– Crushed cookies (Oreos, vanilla wafers) for crunch.
– Toasted coconut or caramel drizzle for a gourmet touch.
Avoid acidic fruits like pineapple, as they can curdle the pudding.
