My Mom has been making banana pudding for me since I was super little. It’s always been the same, delicious banana pudding recipe, filled with whipped goodness and layers of fresh banana slices. Other banana puddings I’ve been treated to haven’t stacked up to this one; in fact, my husband used to think he didn’t even LIKE banana pudding, until he graciously tasted a small bowl of my Mom’s. I think we had been married about 3 years when he first tried it.
Did he like it? Well, let’s just say that she made a batch last week when she and Dad visited, and he’s eaten 60% of it by himself. Seriously. I got a few bowls in before I realized what he was up to and polished it off. (Between that and the Yo-Ho he discovered, I now know what to make for his birthday!) Even Scarlett digs Nonna’s banana pudding recipe. She sees us eating it and cranes over for her spoonfuls. More bananas, please!
The recipe is simpler than I ever knew, with only a handful of pre-made ingredients to make the whole thing go a little faster, and plenty of ripe bananas sliced up. Pro tip? Use a trifle bowl to display the goodness and your family will come running. Save the broken or chipped vanilla wafers for the interior of the pudding and it will look perfect!
Make sure when you’re shopping for ingredients to grab the INSTANT vanilla pudding. One time I grabbed the cook and serve and it was NOT easy to make. You can do use it, but you’ll waste a few hours waiting for the pudding to set and cool. Do yourself a favor and pay attention on the Jello aisle. Grab the INSTANT pudding!
- 1 (5oz) box vanilla INSTANT Jello pudding
- 2 cups cold milk
- 1 (14oz) can sweetened condensed milk
- 1 tb vanilla extract
- 1 (12 oz) container whipped topping
- 3/4 box vanilla wafers
- 10 bananas
- Peel the bananas and cut into 1" rounds. Cut the rounds in halves or quarters to your liking, and set aside.
- Mix the instant (NOT cook and serve) vanilla pudding in a large mixing bowl with the milk using an electric hand mixer.
- When fully blended, add the can of sweetened condensed milk and blend thoroughly.
- Add vanilla extract.
- Using a rubber spatula, gently fold in the container whipped topping.
- In the bottom of a trifle bowl, create a layer banana slices. Top with a layer of vanilla wafers and then a layer of pudding mixture.
- Repeat each layer several times.
- Finish the layers with pudding on top and all bananas submerged.
- Dollop the top of the layered mix with whipped topping.
- Cover and chill for two hours before serving. Refrigerate leftovers.