Creamy Banana Pudding with Vanilla Wafers
Equipment
- 7 × 11-inch rectangular baking dish
- large mixing bowl
- electric hand mixer
- Rubber Spatula
Ingredients
- 1 box 3.4 oz instant vanilla pudding mix
- 2 cups whole milk – cold
- 3 medium ripe but firm bananas – sliced
- about 40 vanilla wafers
- 2 cups whipped topping – thawed and divided
Optional Toppings
- additional crushed vanilla wafers
- extra fresh banana slices
Instructions
- Prepare the pudding: Pour 2 cups of cold whole milk into a large mixing bowl and add the 3.4-ounce package of instant vanilla pudding mix. Beat with an electric mixer for about 2 minutes, or according to the package directions, until smooth. Let the pudding thicken, then gently fold in 1 cup of thawed whipped topping.
- Arrange the first layer: Place about half of the vanilla wafers in a single layer across the bottom of a 7 × 11-inch rectangular baking dish. Slice the bananas into approximately ¼-inch rounds and arrange half of them evenly over the wafers.
- Add the pudding: Spoon half of the prepared pudding mixture over the bananas. Use a rubber spatula to gently spread it into an even layer that covers the banana slices.
- Repeat the layers: Arrange the remaining vanilla wafers over the pudding, followed by the rest of the banana slices. Spoon the remaining pudding mixture over the bananas and spread it evenly to cover the fruit.
- Add the whipped topping: Spoon the remaining 1 cup of whipped topping over the pudding and gently spread it across the surface in an even layer.
- Chill and serve: Cover the baking dish and refrigerate for at least 2 hours to allow the vanilla wafers to soften. Serve chilled in approximately five portions. If desired, garnish with fresh banana slices and crushed vanilla wafers just before serving.
Recipe Notes
Make-Ahead and Storage
Make Ahead: Assemble the banana pudding at least 2 hours before serving. For the best texture and appearance, prepare it earlier the same day. You can also make it the night before, but the vanilla wafers will continue to soften. Refrigerate: Cover the baking dish tightly or transfer leftovers to an airtight container. Keep refrigerated at 40°F (4°C) or below and enjoy within 1–2 days for the best quality. The bananas may darken slightly, and the wafers will soften over time. Freeze: Freezing isn't recommended because the pudding can separate after thawing, and the bananas may become watery or mushy.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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