Whenever there is a potluck or a picnic, my name always ends up with the “dessert” assignment, and this Banana Pudding is always demanded. I’ve done it many ways: instant pudding mix with sugar, or the sugar-free version; skim milk, whole milk or 2%; regular Eagle Brand milk, store brand, full fat or low fat/fat free version; regular cool whip or light cool whip. I’m blatantly prejudiced toward ‘Nilla Wafers, although I have used the regular sized ones and the mini-sized ones; I like my bananas ripe; and don’t try this with real whipped cream — use the non-dairy Cool Whip type stuff.
Banana Pudding to die for
- 1 lg pkg Instant Vanilla pudding (the size that calls for 3 c. milk)
- 1 14oz can Eagle Brand or other Sweetened Condensed Milk
- 2 c. milk
- 16 oz whipped topping (easiest is 2 8oz tubs of Cool Whip)
- 1 box of Vanilla Wafers
- 5 or 6 bananas depending on size
- Make the pudding by combining the 2 c. milk, Eagle milk and pudding mix and mixing for 2 minutes
- (I use the whisk and a moderately low setting on my mixer)
- Fold in half of the Cool Whip (8 oz)
- I use a trifle bowl to make this: layer vanilla wafers, half of the sliced bananas (2 to 3, depending on size), half of the pudding; repeat; If you use a 9x13 in pan, you can just do vanilla wafers, bananas, pudding if you want.
- Chill in the fridge for an hour or more so that the pudding sets up nice and firm. Top with the remaining cool whip and sprinkle with some crumbs from the vanilla wafers to make it look pretty.
- Refrigerate until serving time.