Banana pudding has always been my favorite dessert. Every birthday, I would ask for banana pudding instead of cake, and my mom always made it for me. There’s something so wonderful about the layers of creamy pudding, sweet banana slices, and crunchy Nilla wafers that makes it the best easy dessert in my eyes.
There are so many banana pudding recipes out there, but I often think the simplest ones taste the best. This recipe was inspired by a slice of chocolate eclair cake I had; I loved how light and smooth its pudding layer was. I thought, why not use that idea for banana pudding? The amount of cookies in each layer also comes from my mom’s classic recipe, making this dish a tasty treat and a sweet memory.
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From the TREAT$ kitchen
Banana Pudding
Yield
Serves 10-12 people depending on your serving size.
Ingredients
Instructions
- Set out your whipped topping to soften
- Make your vanilla instant pudding using the box’s instructions
- Once the pudding is ready, mix the pudding and 16-oz whipped topping until combined
- Add your sliced bananas to the pudding mixture
- Crush ¼ cup of vanilla wafers* and set aside
- Take out your serving dish and spread ¼ cup of pudding mix on the bottom
- Start layering!
- Line the pan with vanilla wafers
- Add a pudding layer on top
- Repeat the layers steps until all pudding is gone!
- Add your crushed vanilla wafers to the top of the finished product. I like to add some canned whipped topping to it as well.
Notes
- You can use as much bananas and cookies as you like!
- Chill overnight or if you want the extra crunch eat immediately!
- It’s all about making it to your taste!
Variations
I use Lactose Free milk when preparing the instant vanilla pudding but you can use any milk you’d like.
TREAT$ by Emoni · treatsbyemoni.com
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