Banana Pudding
I never thought I was a big fan of Banana Pudding until I made THIS Banana Pudding! It’s the perfect mix of creamy, crunchy, and sweet but not too sweet. Traditional Banana Pudding uses vanilla pudding, bananas, and vanilla wafer cookies. To take this to the next level I use a combination of vanilla pudding and banana cream pudding in alternating layers and top it with buttery shortbread cookies. Now, so as not to overpower the whole thing with banana flavoring I do one layer of vanilla pudding, one layer of banana cream pudding, and then one layer of vanilla pudding mixed with banana cream pudding. This way the banana flavor is there to offset the super sweet vanilla, but it’s not too strong.
To make sure everything is set correctly I like to make the puddings the night before. This is optional (you can make them the day of, but make sure they have at least 4 hours to set in the fridge) but I find it saves time the day of when assembling the whole Banana Pudding. Layers are key in this Banana Pudding recipe. They help create a balance of flavors and they make the dish look really pretty! I line the bottom of the bowl (you can use a large bowl, trifle dish, or 9x13 pan) with vanilla wafer cookies, then slices of fresh banana, a layer of pudding, and then repeat alternating pudding flavors with each layer. It’s important to use barely ripe bananas in this pudding to help prevent them from turning brown too quickly. Finish it off with shortbread cookies for an extra depth of flavor and texture. Once it’s all assembled let it chill in the fridge for about an hour before digging in. In my opinion this Banana Pudding is especially excellent when it’s served very cold. This recipe makes a huge batch so there’s plenty share!
Banana Pudding
Prep Time: 30 minutes - 24 Hours | Total Time: 30 minutes - 24 Hours
Ingredients
- 1 Package Instant Vanilla Pudding (3.4oz Package)
- 1 Package Instant Banana Cream Pudding (3.4oz Package)
- 2 14oz Cans Sweetened Condensed Milk
- 2 Cups Very Cold Milk (Divided)
- 1 Cup Very Cold Water (Divided)
- 3 Cups Heavy Whipping Cream
- 1 Box Vanilla Wafer Cookies
- 1 Package Chessmen Shortbread Cookies
- 4 Barely Ripe Bananas
Instructions
- In a mixing bowl or stand mixer combine 1 can of sweetened condensed milk, 1 cup cold milk, and 1/2 cup cold water and mix for about 1-1.5 minutes.
- Add in the vanilla pudding mix and beat on medium to medium-high for 2 minutes or until the mixture begins to thicken.
- Chill in fridge for a minimum of 4 hours to overnight.
- Repeat steps 1-3 with the banana cream pudding mix.
- After the pudding has set place a mixing bowl in the fridge or freezer until chilled (about 10-15 minutes).
- When the bowl is chilled add heavy whipping cream and whip until stiff peaks form.
- Divide the whipped cream into thirds.
- Remove set pudding from fridge and divide each in half.
- Combine one half of the vanilla pudding with one half of the banana pudding.
- Take each third of the whipped cream and mix it in to each third of pudding.
- Slice bananas into small circles.
- Line either a large bowl, trifle dish, or 9x13 pan with vanilla wafer cookies, layer on banana slices, and vanilla pudding, repeat layers with remaining pudding mixtures.
- Top pudding with Chessmen cookies and remaining banana slices.
- Chill in fridge for at least an hour.
- Enjoy!
Tips and Tricks
Pudding- I like to make the vanilla and banana cream puddings the day before to make sure it’s well set and then assembly is quicker the next day.
Whipped Cream- The colder the mixing the bowl the better for the cream to whip quickly. I stick mine in the freezer for about 15 minutes along with the whisk.
Bananas- Use barely ripe (still slightly green) bananas to prevent them from turning brown too quickly. This will not affect the taste. The pudding itself is sweet enough to offset any unripe taste from the bananas.
Bowl- You can use whatever container you have on hand. I like a glass bowl or trifle dish so you can see the pretty layers, but it’s not necessary. It taste delicious all the same!