I can’t think of any Southern dessert recipe more iconic than classic banana pudding. Whether you’re heading to a barbecue, a church potluck, or a funeral, you’re likely to see at least one heaping trifle dish of layered bananas, pudding, and Nilla Wafer cookies.
Some people make it from scratch, with hand-whipped cream and caramelized fruit. Others fill mason jars with store-bought pudding and toasted meringue. Still more serve it with a plastic spoon in a squeaky styrofoam cup.
And they’re all right.
Journalist Tommy Tomlinson, who penned an Ode to Banana Pudding in Our State magazine said, “Nobody argues much over banana pudding. Make it however you want. Just save me some.”
I tend to agree.
I tend to agree.
Ingredients:
Serves: 8-10
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ cups cold water
- 1 (3.4-ounce) box instant vanilla pudding mix
- 3 cups heavy whipping cream
- 1 (12-ounce) box Nilla Wafers (or substitute with Chessmen or gingersnaps)
- 4-5 ripe bananas, sliced
- Optional garnish: Crushed cookies or whipped cream
Directions:
- Make the pudding base:
In a large bowl, whisk together the sweetened condensed milk, cold water, and vanilla pudding mix. Beat for 2 minutes, then refrigerate for at least 5 minutes to set. - Whip the cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until smooth and combined. Set aside. - Layer the pudding:
In a 9×13-inch dish (or a large trifle bowl), start with a layer of cookies, followed by a layer of banana slices. Spread about ? of the pudding mixture on top. Repeat these layers two more times, ending with the pudding mixture on top. - Decorate:
Arrange a final layer of cookies on top for a decorative touch. If using Chessmen or gingersnaps, alternate them for a fun pattern, or crush a few and sprinkle over the top for texture. - Chill and serve:
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld. Serve chilled and enjoy the creamy, nostalgic taste of this Southern classic!