Ingredients
Method
Prepare the Pudding Base:
- In a bowl, whisk together the instant vanilla pudding mix and 2 cups of whole milk until thickened. If making homemade pudding, cook the milk, sugar, egg yolks, and butter on medium heat until it thickens to a custard-like consistency.
Layer the Dessert:
- In a 9x13-inch dish, place a layer of vanilla wafers at the bottom. Follow with a layer of banana slices, then top with pudding. Repeat these layers until all ingredients are used.
Top with Whipped Cream:
- Spread the whipped topping or meringue on the top layer of pudding, smoothing it out evenly.
Chill the Pudding:
- Refrigerate the dessert for at least 4 hours, or overnight for the best results.
Serve and Enjoy:
- Once chilled, serve the banana pudding with extra banana slices, crushed vanilla wafers, or a sprinkle of cinnamon if desired.
Nutrition
Notes
- Banana Selection: Use ripe but firm bananas for the best texture. Overripe bananas may become mushy and affect the pudding's consistency.
- Make Ahead: Banana pudding can be made a day in advance to allow the flavors to meld. However, avoid storing it for too long as the bananas may brown and the wafers can become too soft.
- Topping Options: You can top your pudding with either whipped cream or meringue. If using meringue, make sure to bake it until golden for a crispy finish.
