The best banana pudding! Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in the easiest and dreamiest dessert 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,
Maegan
- 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
- 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 ⅓ of the remaining banana slices. Scoop ⅓ of the pudding mixture over the pudding. Repeat layers with ½ of the remaining vanilla wafers, half of the remaining banana slices and ½ 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.
Robin says
April 2, 2015 at 12:39 amLove this banana pudding you make! About how any bananas is 2 pounds?
Maegan says
April 4, 2015 at 3:37 pmThanks Robin! Depends on the size of the bananas, but usually 6 medium bananas is 2 pounds. Enjoy!
Megan - The Emotional Baker says
April 3, 2015 at 11:11 amMy 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!
Amy Leifer says
April 22, 2015 at 9:06 amCan’t wait!
Karen says
April 25, 2015 at 1:59 pmDo 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!
Maegan says
April 25, 2015 at 8:58 pmYes! Yes! Thanks for catching that! Just corrected it. Enjoy!
Marie says
December 15, 2015 at 11:55 amIf u make this the night before will the wafers get all soft
Maegan says
December 16, 2015 at 5:20 pmHi 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!
Marie says
December 20, 2015 at 11:45 amOK thank you gonna try it looks delicious 😊
Ann Neal says
December 21, 2015 at 1:14 pmMade this for Thanksgiving 2015 and it was a hit! Put in a bit less of the sweetened condensed milk, but otherwise followed exactly…
Tammy Lewis says
August 7, 2016 at 8:09 pmI 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
Maegan says
August 8, 2016 at 1:40 pmGlad you made and enjoyed it, Tammy! 🙂
Ann says
November 24, 2016 at 11:45 amThis is the best!!! Put it fridge over night and served today for Thanksgiving!!! So delicious 😋
Marilee Murphy says
September 28, 2017 at 5:51 pmDefinitely 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.
Tricia wells says
November 14, 2017 at 8:20 pmIs 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
Maegan says
November 14, 2017 at 10:55 pmHi 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?
Sydney says
October 5, 2018 at 3:08 pmMine did the same thing! Complete liquid! I used all the ingredients but I’m not sure why it didn’t work
Maegan says
October 8, 2018 at 4:37 pmHi 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.
Brenda V says
November 19, 2018 at 11:04 amfor those that said its soupy? was it cook and serve pudding mix (needs baking) or instant pudding mix?