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Classic Southern Banana Pudding (Creamy, Old-Fashioned Recipe)

A generous slice of layered banana pudding featuring vanilla wafers, creamy filling, and whipped topping.
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Make a truly creamy, classic Southern banana pudding. This recipe uses simple methods to create rich layers of vanilla pudding, fresh bananas, and vanilla wafers, resulting in a comforting dessert perfect for any gathering.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) box instant vanilla pudding mix
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 4 large ripe bananas, sliced
  • 1 (12 ounce) box vanilla wafers

Instructions

  1. In a large bowl, whisk together the sweetened condensed milk and 1 1/4 cups of cold water until combined.
  2. Add the instant vanilla pudding mix to the milk mixture and whisk for two minutes until the mixture begins to thicken.
  3. Gently fold in the thawed whipped topping until no streaks remain, creating a smooth, creamy pudding base.
  4. In a large serving dish, create the first layer by arranging half of the vanilla wafers on the bottom.
  5. Arrange half of the sliced bananas over the wafer layer.
  6. Spoon half of the creamy pudding mixture evenly over the bananas.
  7. Repeat the layers: remaining vanilla wafers, remaining sliced bananas, and top with the remaining pudding mixture.
  8. Cover the dish tightly with plastic wrap.
  9. Chill the banana pudding in the refrigerator for at least four hours, or preferably overnight, to allow the wafers to soften and the flavors to meld.

Notes

  • For the best texture, chill the pudding for a minimum of four hours. This softens the vanilla wafers into a cake-like layer.
  • Use slightly under-ripe bananas; very soft bananas can become mushy after chilling.
  • You can substitute store-bought vanilla pudding for the instant mix if you prefer a different base flavor, but adjust liquid amounts according to package directions.

Nutrition

Find it online: https://chefsily.com/creamy-banana-pudding-old-fashioned-recipe/