Banana pudding

Here’s a classic, Southern-style Banana Pudding recipe — creamy vanilla pudding layered with fresh bananas and vanilla wafers, then topped with whipped cream or meringue. It’s nostalgic, easy to make, and always a hit at gatherings!

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🍌 Classic Banana Pudding

Ingredients:

• 1 (14 oz) can sweetened condensed milk

• 1½ cups cold water

• 1 (3.4 oz) box instant vanilla pudding mix

• 3 cups heavy whipping cream (or 1 container Cool Whip)

• 4–5 ripe bananas, sliced

• 1 (11 oz) box vanilla wafers (like Nilla Wafers)

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🥣 Instructions:

1. Make the Pudding Base:

   • In a large bowl, whisk together sweetened condensed milk and cold water until combined.

   • Add instant pudding mix and whisk until smooth.

   • Cover and refrigerate for at least 5 minutes, until thickened.

2. Whip the Cream:

   • In a separate bowl, whip heavy cream until stiff peaks form (or skip this if using Cool Whip).

   • Gently fold the whipped cream into the pudding mixture until fully incorporated.

3. Assemble the Layers:

   • In a trifle dish, 9×13-inch pan, or individual cups:

     • Start with a layer of vanilla wafers

     • Add sliced bananas

     • Spread a layer of pudding mixture

     • Repeat layers until ingredients are used, ending with pudding on top

4. Chill:

   • Refrigerate at least 4 hours (or overnight) to let flavors meld and cookies soften.

5. Optional Topping:

   • Top with more whipped cream and crushed wafers or wafer halves right before serving.

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🧁 Tips & Variations:

• Add a splash of vanilla extract or pinch of cinnamon for extra depth.

• Use homemade vanilla pudding if you prefer everything from scratch.

• For a twist, try banana-flavored pudding mix or add caramel drizzle.

Want a baked meringue version or an eggless, dairy-free variation?