Classic Banana Pudding

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8–10

Ingredients

• 1 package (5.1 oz/144 g) instant vanilla pudding mix
• 2 cups (480 ml) cold whole milk
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups (480 ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 box (11 oz/312 g) vanilla wafer cookies
• 4–5 ripe bananas, sliced

Instructions

1. In a large bowl, whisk together the vanilla pudding mix, cold milk, sweetened condensed milk, and vanilla extract until smooth. Let stand for 5 minutes to thicken.
2. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the pudding mixture until smooth and fluffy.
4. In a 9×13-inch baking dish or trifle bowl, arrange a layer of vanilla wafer cookies.
5. Add a layer of sliced bananas over the cookies.
6. Spread one-third of the pudding mixture over the bananas.
7. Repeat the layers until all the ingredients are used, finishing with the pudding mixture on top.
8. Crush a few vanilla wafers and sprinkle them over the top for garnish, if desired.
9. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture.

Serving Suggestions

• Top with whipped cream and extra banana slices.
• Garnish with whole vanilla wafers.
• Sprinkle with cinnamon or shaved white chocolate.
• Serve chilled for the best taste.

Tips

• Use ripe but firm bananas to prevent them from becoming mushy.
• For a homemade touch, use homemade vanilla pudding instead of instant pudding.
• To slow banana browning, lightly brush the banana slices with a little lemon juice before layering.
• Store covered in the refrigerator for up to 3 days. For the best texture, enjoy within the first 24–48 hours.