Banana Pudding
Classic layered banana pudding made with vanilla wafers, instant pudding, and whipped topping.
Servings: 10 servings
Ingredients
- 28 ounces sweetened condensed milk
- 1 cup water
- 3 cups milk
- 10.2 ounces instant vanilla pudding mix
- 11 ounces vanilla wafers
- 4 to 6 bananas ripe but firm
- 8 ounces Cool Whip (or whipped topping)
Instructions
- In a medium bowl, whisk together the sweetened condensed milk, water, and milk until smooth.
- Stir in the instant vanilla pudding mix and whisk until fully combined and slightly thickened.
- Line the bottom of an 8×8 casserole dish with a single layer of vanilla wafers.
- Thinly slice 4 to 6 bananas and arrange a layer of banana slices over the wafers.
- Give the pudding mixture a quick stir and pour a layer over the bananas to cover them.
- Repeat layers of wafers, banana slices, and pudding until the dish is filled, finishing with a top layer of vanilla wafers.
- Cover the dish with plastic wrap and refrigerate overnight (about 8 hours) so the wafers soften and the layers set.
- Top the chilled pudding with Cool Whip just before serving and optionally garnish with extra banana slices or crushed wafers.
Equipment
- medium mixing bowl
- Whisk
- measuring cups
- Knife
- Cutting Board
- 8x8 casserole dish
- Plastic Wrap
Notes
- Start with firm, just-ripe bananas to reduce browning.
- Spritz banana slices lightly with lemon or lime juice to slow browning.
- Slice bananas immediately before layering to keep them fresh.
- Make the pudding a day ahead so flavors meld and wafers soften.