Easy Southern Banana Pudding
A creamy, dreamy dessert featuring layers of vanilla pudding, ripe bananas, whipped cream, and crunchy vanilla wafers, perfect for any occasion.
Ingredients
For the pudding
- 1 box instant vanilla pudding mix (5 oz)
- 2 cups whole milk
- 1 can sweetened condensed milk (14 oz)
- 1 teaspoon vanilla extract
For the layers
- 4 pieces ripe bananas, sliced Use ripe bananas for the best flavor.
- 1 box vanilla wafers (11 oz)
- 2 cups whipped cream (store-bought or homemade)
Instructions
Preparation
- In a large mixing bowl, combine the instant vanilla pudding mix, whole milk, sweetened condensed milk, and vanilla extract. Whisk until smooth and creamy. Let the mixture sit for about 5-10 minutes to allow it to thicken.
- While the pudding sets, prepare your bananas and vanilla wafers. Slice the bananas to about a quarter-inch thickness and set aside.
Layering
- In a nine-by-thirteen-inch baking dish, layer the bottom with a layer of vanilla wafers. Follow that with a layer of sliced bananas.
- Pour half of the prepared pudding mixture evenly over the bananas and wafers.
- Repeat the layering process: another layer of wafers, followed by more bananas and the remaining pudding mixture.
Topping and Chilling
- Top the entire dish with whipped cream, spreading it out to cover all the pudding.
- For the final touch, add a few extra vanilla wafers on top for decoration if desired.
- Cover the dish with plastic wrap and chill in the fridge for at least 2 hours before serving, letting those wonderful flavors meld together.
Notes
Leftover banana pudding can be stored in an airtight container in the refrigerator for up to 3 days. For best results, add fresh banana slices on top right before serving to keep them looking vibrant.