This banana pudding recipe is very easy, perfect for a large crowd and is even better when made ahead!
If you’ve never visited Savannah, Ga., you must add it to your bucket list of places to visit before you die.
I spent two years there after college, and would happily return in a heartbeat.
The food, the rich historical architecture, the warm personalities, the food and the food—can’t beat it all (yes, food three times).
One of my favorite food revelations from my time in Savannah is a little thing called banana pudding.
Oh yeah? You’ve heard of it?
I’m not surprised—it’s not easily forgotten once tried.
Hard to believe that pudding, bananas, vanilla wafers and whipped cream layered in a casserole dish can be so amazingly satisfying.
Banana pudding is the “comfort food” of desserts.
I’ve made banana pudding completely from scratch before, right down to hand-whipping the cream in the mixing bowl.
But, a couple of years ago I decided to throw together a version with less finesse.
And you know what? People like it better.
If you’re into easy desserts, make sure to give my peach blackberry cobbler recipe a try!
- 2 1-oz packages instant vanilla pudding
- 1-1/2 cups whole milk
- 2 bananas, over-ripe
- 1 container whipped topping, thawed
- 1 11-oz box vanilla wafers
- Prepare the instant pudding in a large bowl according to the package instructions for "pie filling." Once set, fold in the whipped topping and place the bowl in refrigerator.
- Slice the bananas about 1/2″ thick.
- Layer the wafers on the bottom of a 2-quart casserole dish. Add a layer of bananas. Spread a 1/2″ layer of the pudding mixture on top. Repeat the three layers until the ingredients are used up, or until you reach the top of the dish, whichever’s first, making sure the last layer is pudding.
- Let the banana pudding chill in the refrigerator for at least an hour before serving (overnight is better).
Feeling fancy? Create mini banana pudding cups in ramekins for single serving sizes.
This recipe is really easy to convert to be diabetic-friendly. Simply substitute sugar-free pudding and sugar-free whipped topping, and use sugar-free vanilla wafers. If you can’t find sugar-free vanilla wafers (they are really hard to locate), Murray sugar-free shortbread cookies work great too! (PS: The un-lazy cook's method would include a diabetic-friendly alternative with more natural substitutions!)
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