why make this recipe
Classic Southern Banana Pudding is a beloved dessert that many people cherish. Its combination of creamy pudding, fresh bananas, and crispy vanilla wafers creates a delightful texture and taste. This dish is not only delicious but also simple to make, making it perfect for family gatherings, barbecues, and potlucks. The sweet and comforting flavors will surely remind you of warm Southern hospitality.
how to make Classic Southern Banana Pudding
Ingredients:
- 1 (5.1 ounce) package instant vanilla pudding mix
- 1 (3.4 ounce) package instant banana pudding mix
- 4 cups cold milk (whole milk works best for creaminess)
- 1 (8 ounce) container frozen whipped topping, thawed (like Cool Whip)
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 large ripe bananas, sliced about 1/4 inch thick
- 2 (11 ounce) boxes Nilla Wafers (vanilla wafers)
Directions:
- In a large bowl, whisk together the instant vanilla pudding mix, instant banana pudding mix, and cold milk for about two minutes until the mixture starts to thicken. Let it stand for five minutes.
- Gently fold the thawed whipped topping, sweetened condensed milk, and vanilla extract into the pudding mixture until combined.
- Spread a thin layer of the pudding mixture across the bottom of a large trifle dish or a 9×13 inch baking dish.
- Arrange a single layer of Nilla Wafers over the pudding, followed by a layer of sliced bananas.
- Top with another layer of pudding mixture and repeat the layers until reaching the top, ending with pudding.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, you can top it with extra wafers or fresh banana slices if desired.
how to serve Classic Southern Banana Pudding
Serve Classic Southern Banana Pudding chilled straight from the refrigerator. You can scoop it into individual bowls or serve it family-style from the dish. Adding extra vanilla wafers or fresh banana slices on top just before serving can make it even more appealing.
how to store Classic Southern Banana Pudding
Store any leftovers of Classic Southern Banana Pudding in the refrigerator. Make sure to cover it tightly with plastic wrap or a lid to keep it fresh. It can last for about 3 to 4 days in the fridge, though it’s best enjoyed within the first couple of days.
tips to make Classic Southern Banana Pudding
- Use ripe bananas for the best flavor and sweetness.
- For an extra creamy pudding, use whole milk.
- If you want a bit of crunch, consider layering some crushed Nilla Wafers on top before serving.
- Allow the pudding to chill overnight for best results; this helps all the flavors meld together beautifully.
variation
You can customize your Classic Southern Banana Pudding by adding other fruits, like strawberries or blueberries, for a fun twist. You could also sprinkle crushed nuts or chocolate chips between layers for added texture.
FAQs
Can I use regular pudding instead of instant pudding?
While it’s best to use instant pudding for this recipe, you can make regular pudding, but be sure to let it cool properly before layering with the other ingredients.
How long does Banana Pudding need to chill?
It is recommended to chill for at least 4 hours, but overnight is ideal for the flavors to develop.
Can I make Banana Pudding ahead of time?
Yes, you can prepare it a day in advance. Just be sure to cover it well so it stays fresh in the fridge.
Classic Southern Banana Pudding
Ingredients
Method
- In a large bowl, whisk together the instant vanilla pudding mix, instant banana pudding mix, and cold milk for about two minutes until the mixture starts to thicken. Let it stand for five minutes.
- Gently fold the thawed whipped topping, sweetened condensed milk, and vanilla extract into the pudding mixture until combined.
- Spread a thin layer of the pudding mixture across the bottom of a large trifle dish or a 9×13 inch baking dish.
- Arrange a single layer of Nilla Wafers over the pudding, followed by a layer of sliced bananas.
- Top with another layer of pudding mixture and repeat the layers until reaching the top, ending with pudding.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.