Classic Southern Banana Pudding Recipe

Introduction

Classic Southern Banana Pudding is a beloved dessert that perfectly combines creamy vanilla pudding, fresh bananas, and crunchy Nilla wafers. This layered treat is simple to make and ideal for gatherings or a comforting homemade dessert.

Ingredients

• 4 organic bananas, sliced
• 1 (11 oz.) box Nilla wafer cookies (save a small amount for crushing for the topping, if desired)
• 1 (3 oz.) box vanilla instant pudding mix
• 1 (14 oz.) can sweetened condensed milk
• 3-4 cups very cold filtered water
• 1 tsp vanilla extract
• 1 (8 oz.) container whipped cream, store-bought or homemade
• Pinch of ground cinnamon (optional)
• Pinch of sea salt
• Additional whipped cream and crushed Nilla wafer cookies for garnish

Instructions

1. Step 1: In the bowl of an electric stand mixer fitted with the whisk attachment, combine 3 cups of very cold water, vanilla pudding mix, and sweetened condensed milk. Whisk on medium-high speed for about 10 minutes until the mixture thickens and resembles pudding. If using a hand mixer, you may need an extra box of pudding mix for a creamy consistency.
2. Step 2: Add vanilla extract, ground cinnamon (if using), and sea salt to the pudding mixture. Mix for another minute to combine well.
3. Step 3: Gently fold the whipped cream into the pudding mixture with a spatula until fully incorporated and smooth.
4. Step 4: In a trifle bowl or your preferred serving dish, layer Nilla wafers, sliced bananas, and pudding mixture. Repeat the layers until all ingredients are used.
5. Step 5: Finish by garnishing the top with dollops of whipped cream and crushed Nilla wafer cookies. Refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld.
6. Step 6: Serve chilled and enjoy your classic Southern banana pudding!

Tips & Variations

• Use very cold water for mixing pudding to achieve the best creamy texture.
• For extra richness, try making your own homemade whipped cream instead of store-bought.
• Add a splash of bourbon or rum to the pudding for an adult twist.
• For a crunchy topping, toast some Nilla wafers before crushing and sprinkling on top.
• Make individual servings in small glasses or mason jars for parties.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. The cookies will continue to soften over time, so it is best enjoyed within the first 1-2 days for optimal texture. If the pudding has thickened too much after chilling, gently stir before serving. No reheating is necessary as this dessert is served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas if I don’t have organic ones?

Yes, any fresh bananas will work well. Organic is preferred for flavor and quality, but regular bananas are perfectly fine for this recipe.

What if I don’t have instant vanilla pudding mix?

You can substitute with homemade vanilla pudding if desired, but be sure it is thick enough to layer properly. Instant pudding mix is convenient and ensures the right texture in this recipe.

Classic Southern Banana Pudding Recipe

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★★★★★

4.6 from 112 reviews

Classic Southern Banana Pudding is a creamy, luscious dessert featuring layers of sliced ripe bananas, crunchy Nilla wafer cookies, and a rich vanilla pudding mixture made with instant pudding, sweetened condensed milk, and whipped cream. This chilled treat is perfect for gatherings or a comforting homemade dessert, offering a delightful balance of textures and flavors.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Banana Pudding Mixture

• 1 (3 oz.) box vanilla instant pudding mix
• 1 (14 oz.) can sweetened condensed milk
• 3–4 cups VERY COLD filtered water
• 1 tsp vanilla extract
• Pinch of ground cinnamon (optional)
• Pinch of sea salt
• 1 (8 oz.) container whipped cream, store-bought or homemade (or Cool Whip)

Other Ingredients

• 4 organic bananas, sliced
• 1 (11 oz.) box Nilla wafer cookies (plus extra crushed for topping if desired)

Instructions

1. Prepare the pudding mixture: In the bowl of an electric stand mixer fitted with the whisk attachment, combine the very cold water (start with 3 cups and add up to 4 cups as needed), vanilla instant pudding mix, and sweetened condensed milk. Whisk on medium-high speed for about 10 minutes until the mixture thickens and resembles pudding. If using a hand mixer, consider using an extra box of pudding mix to achieve the right creamy consistency.
2. Add flavorings: Stir in the vanilla extract, ground cinnamon, and sea salt into the pudding mixture. Mix for another minute to fully incorporate these flavors.
3. Fold in whipped cream: Gently fold the whipped cream or Cool Whip into the pudding mixture using a spatula until evenly blended and lightened in texture.
4. Layer the dessert: In a trifle bowl or your preferred serving dish, layer Nilla wafer cookies, sliced bananas, and pudding mixture. Repeat these layers until all ingredients are used, finishing with a pudding layer on top.
5. Garnish and chill: Decorate the top with dollops of whipped cream and sprinkle crushed Nilla wafers for added texture and presentation. Refrigerate the banana pudding for at least 4 hours, preferably overnight, to allow flavors to meld and cookies to soften.
6. Serve and enjoy: Once chilled and set, serve the banana pudding chilled. Bon Appetit!

Notes

• Use very cold water for the pudding mix to ensure proper thickening.
• If you prefer a firmer pudding, add an extra box of vanilla instant pudding mix.
• For a lighter version, use homemade whipped cream in place of Cool Whip.
• Refrigeration time is important as it helps cookies soften and flavors meld together.
• This dessert can be made a day ahead and stored covered in the refrigerator.

Keywords: banana pudding, southern dessert, vanilla pudding, Nilla wafers, layered dessert, chilled dessert, classic banana pudding