Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
Y’all! This is the dessert of all desserts! It’s easy as easy gets. It’s lip smackin’ delicious. And everyone, I mean everyone, loves it!
I have been eating this banana pudding since I could eat food. I can’t remember an Easter that we didn’t have it on the dessert table. And it makes frequent appearances at summer barbeques, family reunions and church potlucks. My grandmothers made it, my mom makes it and I make it all the time! A family favorite, for sure! It’s one of those desserts that you just can’t go wrong with.
Crunchy vanilla wafer cookies, fresh sliced bananas, and a creamy pudding mixture of condensed milk, sour cream and cool whip is all layered together to create a show-stopping mouth-dropping dessert for any occasion.
Whether surrounded by family and friends or curled up on the couch with a good book or movie, this banana pudding is so comforting and will leave you longing for more. M’m! M’m!
Less than 20 minutes is all it takes to make this southern classic and once you’re loved ones have enjoyed it, they’ll be begging you to make it again and again.
Enjoy, my friends!
xoxo,
The Best Banana Pudding
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 14
- Category: Dessert
Description
Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
Ingredients
- 1 (3.4 ounce) package vanilla instant pudding mix
- 2 cups cold milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla
- 1 (8 ounce) container cool whip, thawed
- 1 (12 ounce) box vanilla wafer cookies
- 2 pounds bananas, sliced
Instructions
- In a large bowl, whisk together the pudding mix and milk until smooth. Add sweetened condensed milk, sour cream, and vanilla. Stir until well combined. Fold in cool whip until well incorporated and smooth.
- Reserve 12-14 vanilla wafers and 6 banana slices for garnishing. Cover the bottom of a large serving bowl with some vanilla wafers. Cover the wafers with 1/3 of the remaining banana slices. Scoop 1/3 of the pudding mixture over the pudding. Repeat layers with 1/2 of the remaining vanilla wafers, half of the remaining banana slices and 1/2 of the remaining pudding mixture. Repeat layers again with remaining vanilla wafer, banana slices and pudding mixture. Garnish with the reserved vanilla wafers (some crushed) and banana slices.
- Pudding can be served right away or stored in the refrigerator until ready to serve. Pudding keeps well covered with plastic warp in the refrigerator for about 5 days.
Love this banana pudding you make! About how any bananas is 2 pounds?
Thanks Robin! Depends on the size of the bananas, but usually 6 medium bananas is 2 pounds. Enjoy!
My grandmother always used to request banana pudding for Easter! I haven’t made it (or eaten it) in forever. Now I’m craving it! Looks amazing!
Can’t wait!
Do you mean a 3.4 ounce box of pudding rather than 3/4 ounce? I just want to get it right when I try it. Thanks!
Yes! Yes! Thanks for catching that! Just corrected it. Enjoy!
If u make this the night before will the wafers get all soft
Hi Marie! They will soften a bit, but we always prefer it after it’s set in the fridge overnight. All of the flavors come together even better. Enjoy!
OK thank you gonna try it looks delicious ????
Made this for Thanksgiving 2015 and it was a hit! Put in a bit less of the sweetened condensed milk, but otherwise followed exactly…
★★★★★
I just made this pudding it is good on my first attempt but I changed it a little l used lite whipped cream it’s really good thanks for the Recipe
Glad you made and enjoyed it, Tammy! 🙂
This is the best!!! Put it fridge over night and served today for Thanksgiving!!! So delicious ????
Definitely amazing! I have never put sour cream in banana pudding and admit when I tried it right after making it I wasn’t too impressed. After leaving it in the refrigerator over night, the flavors have melded together beautifully! This will be my go to recipe from now on.
Is it two 3.4 oz box of pudding or just one box and mine as soon as I take out the refrigerator it starts to melt
Hi Tricia! It’s just one box of dry pudding mix mixed with 2 cups milk and then the sweetened condensed milk, sour cream and vanilla until smooth before folding in the cool whip. It certainly shouldn’t melt. Did you follow all of the ingredients exactly?
Mine did the same thing! Complete liquid! I used all the ingredients but I’m not sure why it didn’t work
Hi Sydney! Oh no, it shouldn’t be like liquid. Are you sure you stirred in the condensed milk, sour cream and cool whip? All of those thicken it up quite a bit. And once it sits for just a bit it starts to thicken even more. I’m not sure what went wrong.
for those that said its soupy? was it cook and serve pudding mix (needs baking) or instant pudding mix?
Is there anything I can sub for condensed milk? Maybe heavy cream? I don’t want to go to the store and I don’t have the condensed milk…eek!
Hi Jennifer! I haven’t tried it so I couldn’t say for sure if it would result in the same thick texture, but if you do use heavy cream, you’ll need to add about 1 cup of sugar to it to result in the same sweetness as condensed milk. There are also a lot of condensed milk recipes out there if you search to see if any of those might work with what you have on hand. Hope this helps. Enjoy!
Has anyone tried using 2 of the 3.4 ounce boxes of instant pudding or one 5.1 ounce box? This dish is delicious, but just too loose to serve outside of the family. I am an accomplished cook and did follow the recipe ingredients list and instructions exactly.
Hi Kathryn! Did you let the pudding set in the refrigerator at all? I would recommend letting it set in the refrigerator overnight to really thicken it up. You could try adding another box of pudding mix or another container of cool whip, but if you let it refrigerate and keep it cold, it should stay thick. Hope this helps.