Description
A classic Southern-style Banana Pudding made with layers of vanilla wafers, sliced bananas, and creamy pudding mixture. This no-bake dessert is rich, smooth, and perfect for serving chilled at family gatherings or potlucks.
Ingredients
Scale
Base Ingredients
- 1 (15-oz) box vanilla wafers (reserve a few to crush on the top)
- 6 bananas, sliced
Pudding Mixture
- 1 (5.1-oz) box instant vanilla pudding
- 2 cups milk
- ½ cup sour cream
- 1 (14-oz) can sweetened condensed milk
- 2 tsp vanilla extract
- 1 (12-oz) container Cool Whip, thawed
Instructions
- Prepare the dish: Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ease serving.
- Make pudding mixture: Whisk together the instant vanilla pudding mix and milk until thickened. Then add sour cream, sweetened condensed milk, vanilla extract, and Cool Whip. Gently whisk all ingredients until perfectly combined and smooth.
- Assemble layers: Start by layering half of the vanilla wafers on the bottom of the dish. Add half of the sliced bananas on top of the wafers, then spread half of the pudding mixture evenly over the bananas.
- Repeat layering: Repeat the layers by adding the remaining vanilla wafers, then the sliced bananas, and finally the rest of the pudding mixture on top.
- Add topping: Crush the reserved vanilla wafers into small pieces and sprinkle them evenly over the top layer for added texture and visual appeal.
- Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours to allow the pudding to set and flavors to meld before serving.
Notes
- Use ripe but firm bananas to avoid mushiness in the pudding.
- For best results, refrigerate overnight to let flavors fully develop.
- Can be garnished with fresh whipped cream or extra crushed vanilla wafers before serving.
- Make sure Cool Whip is fully thawed for smooth incorporation.
- This dessert is best served cold and should be kept refrigerated.
