Here’s a classic, creamy Southern-style banana pudding recipe — easy and always a crowd favorite.
🍌 Classic Banana Pudding
🛒 Ingredients
- 1 box (5 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (or 1½ cups homemade whipped cream)
- 4–5 ripe bananas, sliced
- 1 box vanilla wafers (such as Nilla Wafers)
👩🍳 Instructions
- Make the pudding
In a large bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).
Stir in sweetened condensed milk and vanilla extract. - Fold in whipped topping
Gently fold in whipped topping until smooth and creamy. - Layer the dessert
In a 9×13-inch dish (or trifle bowl):- Layer vanilla wafers
- Add a layer of sliced bananas
- Spread a layer of pudding mixture
Repeat layers, ending with pudding on top.
- Chill
Cover and refrigerate for at least 4 hours (overnight is best). The cookies soften and become cake-like. - Serve
Garnish with crushed wafers or banana slices just before serving.
🍰 From-Scratch Option (Cooked Custard Style)
If you’d prefer a homemade custard instead of instant pudding, I can give you that version too — it’s richer and more traditional.
Would you like classic Southern baked meringue on top or keep it no-bake?
