banana pudding

 Classic Banana Pudding Recipe

Ingredients (serves ~6–8)

• 3–4 ripe bananas, sliced

• 1 package (3.4 oz / 96 g) instant vanilla pudding mix

• 2 cups cold milk

• 1 can (14 oz / 400 g) sweetened condensed milk (optional for extra sweetness)

• 1 teaspoon vanilla extract

• 1 box (11 oz / 311 g) vanilla wafers

• 1 cup whipped cream (or Cool Whip)

Instructions

1. Prepare Pudding

   • In a mixing bowl, whisk pudding mix with cold milk (and condensed milk if using) until thickened (~2–3 min).

   • Stir in vanilla extract.

2. Layer Dessert

   • In a trifle dish or 8×8 pan, place a layer of vanilla wafers.

   • Add a layer of banana slices.

   • Spread a layer of pudding over bananas.

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

3. Top with Whipped Cream

   • Spread whipped cream over the final layer.

   • Optional: crush a few vanilla wafers on top for garnish.

4. Chill

   • Refrigerate for at least 2–4 hours (overnight is best) to let flavors meld and wafers soften slightly.

 Tips

• Use ripe but firm bananas to avoid mushy layers.

• For a lighter version, substitute some pudding with Greek yogurt.

• Make it ahead of time — banana pudding actually tastes better the next day!

If you want, I can also give a no-bake, ultra-creamy banana pudding version that’s faster and even fluffier. Do you want me to do that?