Description
This easy Banana Pudding recipe boasts fluffy whipped topping made with vanilla pudding between luscious layers of fresh bananas and crispy vanilla wafers.
Ingredients
Units
Scale
Tools Needed
Ingredients
- 1 3/4 cups cold milk (1-2% milk)
- 2 teaspoons vanilla extract
- 1 (5.1 oz.) package instant vanilla pudding mix
- 1 (14 oz.) can sweetened condensed milk
- 2 (8 oz.) containers frozen whipped topping, thawed for about 2 hours*
- 1 (11 oz.) package vanilla wafers, reserve some for garnish
- About 5 medium, slightly ripe bananas, sliced
Instructions
- Remember to place the whipped topping on the counter at room temperature for about 1-2 hours, until thawed and soft in the center.
- In a large bowl, whisk together milk, vanilla, and instant pudding mix until thickened and smooth, about 2 minutes. Whisk in condensed milk until smooth.
- Gently fold in whipped topping until well mixed. I folded in the topping in increments and took my time folding it in to maintain fluffiness.
- Each layer is about 2 heaping cups of filling (with 1 cup reserved for topping), 1.5 medium bananas, and about 20-30 wafers (see photos in post).
- In a trifle bowl, layer pudding, wafers, and banana slices. Each layer will take about 1/3 of each ingredient, with about 1 cup whipped layer reserved for topping. Reserve a few wafers for topping.
- Chill in the refrigerator until ready to serve, 2-4 hours max.
- Garnish with crushed wafers and a few banana slices right before serving to prevent browning.
Notes
*There may be a longer thaw time for one 16 oz container (the center takes longer since it’s one big container). It’s easier to thaw if you get two tubs of 8 oz whipped topping.
Storing Instructions: Store banana pudding in the refrigerator for 1-3 days, maximum. Best about 2-8 hours later, if using only half-ripe bananas. For freezing instructions, see post.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: Southern, American
