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
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In a large bowl, whisk the pudding mix with two cups of cold milk. Stir until the pudding begins to thicken, about 2 minutes.
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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.
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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.
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Pour a layer of the prepared pudding mixture over the bananas. Use a spatula to spread it out, creating an even layer.
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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.
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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