Y’all wanna make Southern Banana Pudding?
Are you craving a classic Southern dessert, but you don’t have time to make homemade pudding from scratch? Most of the time, I love nothing more than making everything from scratch. But if you find yourself in a pinch, you can whip this southern banana pudding recipe with instant pudding and get pretty dang close to the beloved southern dessert that graces every single cookout, baby shower and family gathering.
The simple yet satisfying combination of flavors and textures makes it a go-to choice for any occasion. The creamy layers of pudding, ripe bananas and crunchy vanilla wafers are sure to be a crowd-pleaser. Plus, it's made with instant pudding, so you can whip it up in no time!
So, let's dive into the details and learn how to create the perfect southern banana pudding!
Ingredients
Bananas
Obviously the bananas are the star of this show. For this recipe you’ll need 4-5 medium bananas. You can decide your preferred ripeness of the bananas. I personally, like to use firmer bananas for banana pudding to add some contrast with the pudding, but you do you.
You will also need:
- 1 family size box [3.4oz] of Vanilla Jello pudding.
- 2 cups of whole milk, even though the instructions call for 3 cups of milk. Trust the process. If you use 2% or skim milk you might notice that the pudding is thinner.
- 16 oz of cool whip thawed and divided.
- 1 box Vanilla Wafers
Instant Pudding is the MVP
Jello comes in two variations, the instant version and the “cook and serve” version. If I am completely honest, the only reason I’ve ever bought “cook and serve” Jello is because I picked it up by accident.
Making banana pudding using instant pudding is so straightforward. You just whisk together the jello with cold milk for two minutes. Then you cover and refrigerate for about 5 minutes until the Jello sets.
A note about the sugar-free Jello variations. Yes, you can use the sugar free version, because they contain a sugar alternative, the texture may not be as smooth. I would recommend using an immersion blender or milk frother to get the smoothest jello possible.
Homemade Vanilla Wafers
You can use store bought vanilla wafers. I keep a box of Nilla Wafers in my pantry at all times, because you never know. If you are making this banana pudding to impress, then I encourage you to make the Vanilla Wafers homemade. Making these from scratch is certainly a flex, but more importantly they are so much fun to make! The wafers are a batter cookie that you pipe directly onto a cookie sheet. Give yourself a couple of practice attempts! Don’t worry if the first couple aren’t the same size, just scoop the batter back into the mixing bowl and try again! For the recipe for the vanilla wafers, check out this post.
Let’s talk about the Cool Whip
Cool Whip isn’t just for the top of the banana pudding in this recipe. You will reduce the amount of milk from the instructions on the Jello box by one cup. And then you will replace that cup of milk with Cool Whip. Why is this the best: because Cool Whip is essentially heavy cream with a little sugar and a lot of air whipped into it. When you add it to the jello pudding mix you end up with an airy/light custard that isn’t super sweet or thick. Try it and let me know how you like it!
Instructions
- Start by preparing the instant vanilla pudding according to the instructions on the box. Mix the pudding mix with two cups of cold milk and whisk until it thickens. This step is essential as it forms the smooth and creamy base of the banana pudding.
- Fold the cool whip into the vanilla pudding. This additional step adds a lightness to the pudding, taking it to the next level of deliciousness. Cover the pudding mixture and refrigerate for 10-15 minutes until the pudding is just set.
- Next, slice the bananas into thin rounds and set aside until it’s time to assemble.
- Now it's time to assemble the banana pudding. In a casserole dish, trifle bowl or any large glass dish, start by layering Nilla wafers at the bottom. Make sure to cover the entire surface with a single layer of wafers. This provides a delightful crunch and acts as a sturdy foundation for the banana pudding.
- Next, place the banana rounds in a layer on top of the vanilla wafers. Make sure to evenly distribute the banana slices for consistent flavor in each bite.
- Pour a layer of the prepared pudding mixture over the bananas. Use a spatula to spread it out, creating an even layer. The creamy pudding intertwines with the banana slices, creating a harmonious blend of flavors.
- Repeat the layers until you run out of ingredients or space in your casserole dish. Make sure to end with a layer of pudding on top. The alternating layers of wafers, bananas, and pudding create a visually appealing dessert that is as beautiful as it is delicious.
- Top the final layer of pudding with an even layer of cool whip.
- Sprinkle a generous amount of Nilla wafers on top of the cool whip. This final touch adds an extra crunch and enhances the presentation of the banana pudding.
- Cover the dish and refrigerate for at least 4 hours, or overnight if possible. This will allow the flavors to meld together and the wafers to soften slightly. The chilled pudding becomes even more delightful to eat, making it worth the wait.
- When you're ready to serve, scoop individual servings into bowls.
Storage Notes
Chill the banana pudding in the refrigerator for four hours before serving. The banana pudding will last in the refrigerator for 3 days.
If you’re serving this buffet style, minimize the amount of time that the banana pudding sits at room temperature. So take the banana pudding out of the fridge right before dessert starts and put it back in the fridge as soon as possible. You don’t want to be the one that causes food poisoning at your family gathering do you?
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PrintRecipe
The Best Quick Southern Banana Pudding Recipe
- Total Time: 4 hours and 15 minutes
Description
The Best Quick southern banana pudding comes together in a snap and uses cool whip to make the pudding airy and light--a perfect complement to fresh bananas and crunchy vanilla wafers.
Ingredients
4-5 Bananas
1 box Nilla Wafers or 1 recipe of {homemade} Vanilla Wafers
1 3.4 oz box Jello Vanilla Pudding
2 cups of cold whole milk
16 oz cool whip divided and thawed
Instructions
-
In a large bowl, whisk the pudding mix with two cups of cold milk. Stir until the pudding begins to thicken, about 2 minutes.
-
Using a flexible spatula, fold the cool whip into the vanilla pudding. Cover the pudding mixture and refrigerate for 10-15 minutes until the pudding is just set.
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While the pudding is in the fridge, peel and slice the bananas into thin rounds and set aside until it’s time to assemble.
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Assemble the banana pudding. In a casserole dish, trifle bowl or any large glass dish, start by layering Nilla wafers at the bottom. Make sure to cover the entire surface with a single layer of wafers.
-
Next, place the banana rounds in a layer on top of the vanilla wafers. Make sure to evenly distribute the banana slices for consistent flavor in each bite.
-
Pour a layer of the prepared pudding mixture over the bananas. Use a spatula to spread it out, creating an even layer.
-
Repeat steps 4-6 until you run out of space or ingredients. Try to make the last layer a layer of pudding.
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Top the banana pudding with an even layer of Cool Whip, followed by some Vanilla wafers.
-
Cover the banana pudding and refrigerate for 4 hours.
Notes
Banana Pudding will last up to three days in the refrigerator covered
- Prep Time: 15
- Chill Time: 4 hours
- Category: Desserts
Claire says
I love making answer eating banana pudding!!! I have always made the custard with eggs, but I will make the next one next week the way you make the recipe, but with whipped cream instead of Cool Whip. Will let you know about how it comes out.
Claire says
I love making and eating banana pudding!!! I have always made the custard with eggs, but I will make the next one next week the way you make the recipe, but with whipped cream instead of Cool Whip. Will let you know about how it comes out.
Richelle Tucker says
I can't wait to hear how the homemade whipped cream turns out!
Joy says
I make this all the time it's wonderful I never did like the cooked version only difference is I add a can of condensed milk to my filling yum yum quick easy delicious every time ❤️
Marianne Hearsey says
I want to make this recipe and I'm interested in using the condensed milk. r Do you use in place of an ingredient or do you just add it and if so, does it make the pudding runny ?
Richelle Tucker says
Hi Marianne-- if you want to make this recipe with condensed milk, you would replace the sweetened condensed milk for the milk the recipe calls for. I've never tried it this way, so I am curious how it will turn out. Good Luck!
Pomona says
FYI, cool whip is not basically heavy cream. It contains less than 2% of light cream according to the label. It’s mostly hydrogenated vegetable oil and high fructose corn syrup. I’m not trying to bad mouth cool whip, I use it once in a while, but it’s good to know what you’re eating.
Mary says
Substitute the cool whip for one cup of real whipped cream. The ingredients in Cool Whip are terrible and impart an artificial flavor that permeates the dessert.
Richelle Tucker says
You can absolutely substitute homemade whipped cream! The goal of this recipe was to be "quick" and using store bought cool whip is one way to get it done. Thanks for reading!
Pamela Light says
I agree with you. It's a dessert made with pudding so I'm pretty sure the Cool whip isn't going to add anything horrible to our diet. People need to learn to live just a little and I say that with all the kindness in my heart
Carole says
I made this for our family and grandchildren. It was a huge success. Our 4 year grandchildren had 2nds. Great recipe! Will make again!
Carole says
I’ve made this recipe several times and it’s been delicious every time. I have gotten great comments on how the vanilla wafers and cool whip added such great flavor. This is a great dessert for large crowds. It says it feeds 6, but I made one batch for 12 adults and still had leftovers. I have this recipe memorized and will continue to make it.
Wanda says
The recipe calls for 16 oz cool whip, but the picture shows an 8 oz cool whip. Which is correct?
Richelle Tucker says
The correct amount is 16 ounces! 8 ounces gets folded into the jello and the other 8 ounces are for the topping. Thanks!
Erin says
Really good sweetie.
CeCe says
I made this over the July 4th weekend. It was a huge hit. Lots of seconds. This will be my go to recipe from now on!!! Thank you!