Easy Banana Pudding Recipe
This Easy Banana Pudding is a crowd-pleaser! Layers of creamy pudding, fresh bananas, and crunchy wafers make it a nostalgic favorite.
Servings: 8 servings
Ingredients
- 2 cups cold milk
- 1 tsp vanilla extract
- 6.8 oz Instant vanilla pudding (two packages, 3.4 oz each)
- 14 oz sweetened condensed milk (or add to taste)
- 2 cups heavy whipping cream
- 11 oz vanilla wafers
- 5 fresh bananas
- 1 tbsp powdered sugar (optional)
Instructions
- In a large mixing bowl, combine the 2 cups of cold milk and 1 tsp of vanilla extract. Whisk together until combined. Gradually add in the 6.8 oz of instant vanilla pudding and whisk until thick and creamy, about 2 minutes.
- Gently fold in the 14 oz of sweetened condensed milk into the pudding mixture. Adjust sweetness to taste and mix until smooth.
- In a separate bowl, whip the 2 cups of heavy whipping cream until soft peaks form. Optionally, add 1 tbsp of powdered sugar.
- Gently fold the whipped cream into the pudding mixture, maintaining the lightness of the cream.
- In a 9x13-inch baking dish, layer the ingredients starting with vanilla wafers, then a layer of pudding, followed by slices of 2 bananas. Repeat until all ingredients are used, finishing with a layer of pudding.
- Cover and refrigerate for at least 4 hours or overnight. Garnish with additional banana slices or crushed wafers before serving.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x13-inch Baking Dish
- Knife
- Measuring cups and spoons
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Avoid freezing the pudding to maintain texture.
- Prepare layers in advance, adding bananas and wafers just before serving.