My Mama’s Homemade Banana Pudding recipe has layers of fresh bananas, creamy pudding, vanilla wafers & whipped cream. It has a top secret ingredient that makes it the best banana pudding ever!
The Best Banana Pudding Recipe
Banana Pudding is one of those recipes I dream about. The creamy layers of pudding, slices of banana, and vanilla wafers that get soft from the pudding…each bite more delectable than the last. It’s good the day you make it and somehow even better the next day.
This banana pudding recipe is my Mom’s and it’s seriously dang near famous at this point. Like most of my mom’s recipes growing up, it’s meant to be quick, easy and delicious! This is a shortcut banana pudding using instant pudding, vanilla wafers, sliced bananas and her secret ingredient — sweetened condensed milk! Below you will also find directions on how to use cool whip or homemade whip cream to give your Banana Pudding that extra silky taste.
There are a few things that my Mom makes that are truly, THE BEST and this Banana Pudding is absolutely one of them. I’m excited to share this easy recipe, and all of my tips for the best banana pudding, with all of you!
Banana Pudding Ingredients
In addition to the sweetened condensed milk mentioned above, you will use a few other packaged items in this recipe. That’s part of what makes this banana pudding so easy to make! Here’s what you’ll need:
- Whipping cream, powdered sugar & vanilla: For making homemade whipped cream. You can use Cool Whip instead if you prefer!
- Vanilla Pudding Mix
- Whole Milk
- Sweetened Condensed Milk – This makes the banana pudding extra rich and creamy.
- Bananas
- Vanilla Wafers
If you are looking for that classic flavor you enjoyed so much growing up, then this is the recipe for you. This banana pudding was the one gracing all the plates at the church potluck, the recipe your mom made for Sunday night dinner and the recipe you are probably going to love the most.
However, if you really want a fully from scratch pudding recipe, I recommend checking out this homemade banana pudding recipe from Add a Pinch!
Why Do I Use These Ingredients?
The Secret Ingredient: Sweetened Condensed Milk
As with a lot of my Mom’s recipes, the secret to this extra creamy banana pudding is sweetened condensed milk. It’s one of those things that just can’t be replaced. It brings a sweetness and creamy texture that no other ingredient can give. It’s also the secret to her famous sweet potato casserole!
Homemade Whipped Cream vs. Cool Whip
This is 100% a personal choice and I know many people feel strongly about this. I have included directions on how to use both, so it is absolutely up to you! If you want the 90’s version of Banana Pudding that your mom probably made, then use cool whip. If you would like a richer version, use real whipped cream.
Banana Pudding vs Vanilla Pudding
I know this question is coming. You are going to scroll down and see that this Banana Pudding recipe calls for Vanilla pudding. You are going to read it a few times to make sure you aren’t crazy and then you are going to ask me why not use banana pudding instead.
Well, because artificial banana pudding does not taste nearly as good as real bananas. In this recipe, we use a ton of REAL slices of fresh bananas mixed into the pudding to give it all the banana flavor that this pudding needs. The vanilla pudding plays perfectly with the flavor from the strong fresh banana flavor to create the perfect balance between the two.
How to Make Banana Pudding
This pudding is very easy to make and great dessert to make with the kids! Here’s how you do it:
- Make the whipped cream: With a stand mixer (or in a large bowl with a hand mixer) whisk heavy whipping cream, powdered sugar and vanilla until stiff peaks form. Set aside.
- Make the pudding mix: In a large mixing bowl, whisk together powdered pudding mix, milk and condensed milk until smooth. Let sit for 3 minutes.
- Combine the pudding and whipped cream: Fold in whipped cream until smooth (reserve a little whip cream for decoration if you like).
- Assemble the pudding: In a large trifle bowl (or individual parfait glasses) assemble the pudding. First, lay one third of vanilla wafers across the bottom of the bowl. Top with one third of the banana slices. Cover with one third of the pudding mixture. Continue with two more layers, reserving a few vanilla wafers to lay across the top as garnish.
- Chill: Cover pudding and let it rest in the fridge for at least 3 hours before serving.
Tips for the Best Banana Pudding
- When layering the banana pudding, cut and cover the banana slices quickly with the pudding to minimize the exposure to the air. This will help keep them from browning. (read more on that above!)
- Don’t slice the banana for garnish until just before serving time. Or, you can also just garnish it with whip cream and vanilla wafers.
- Cover and refrigerate any leftover banana pudding for up to 3 days. Beyond this, the bananas can start to get mushy.
- You can use mini serving bowls (like small mason jars), a large trifle bowl or a 9×13 baking dish to make your trifle. The 9×13 is probably the easiest to make and travel with, but the other two look very impressive.
Banana Pudding FAQs
Can Banana Pudding Be Made Ahead?
This is a super common question I get a lot and thankfully the answer is YES! You can make this banana pudding ahead. This recipe is honestly best if you let it rest for at least a few hours before serving it to allow the wafers to soak up some of the pudding. One that happens, this recipe turns into this perfect soft creamy texture that you want.
If I’m having company, I prefer to serve this pudding within 4 to 6 hours of making it. In that time, the bananas won’t have browned much and it will still look picture perfect. However, if I am serving this just for my immediate family, we all love it just as much the next day or two! Yes your bananas will brown a little, but the overall pudding will taste exactly the same.
How do you keep bananas from turning dark? Does it matter?
One way to prevent your bananas changing colors is to coat the banana slices in an acidic fruit juice like lemon, lime juice or pineapple juice. However, this is completely unnecessary. A slightly browned banana does not taste any different and the texture is still exactly the same. Plus, once the pudding rests, the brown vanilla wafers and bananas become hard to decipher from each other.
Even with coating the banana slices in something like lemon juice, your bananas are going to turn a little brown…especially the ones towards the top that are most exposed to the air. Once you peel and cut a banana, they will start turning brown almost immediately, it’s just nature, so acting quickly will be in your favor!
How long will banana pudding keep?
This pudding will keep for 4 days when stored in an air tight container in the fridge. Your bananas may brown slightly during this time, but the pudding will taste the same. The vanilla wafers will also continue to soften over time.
What if I don’t have Vanilla wafers?
If you don’t have vanilla wafers you can also use graham crackers in this recipe. The flavor and texture will be slightly different, but it will still be delicious!
Let Me Know if You Enjoyed This Recipe!
I am so happy to be sharing my Mama’s famous recipe. It has been a staple in our family for over 20 years, and I fully expect my girls to come home from college one day begging me to make it just like I did to my mom. Please leave a comment/review below letting me know how it works out for you!
Best Banana Pudding
This recipe for my Mama's famous Banana Pudding has layers of fresh bananas, creamy pudding, vanilla wafers & whipped cream. With one secret ingredient, you will be on your way to making the best banana pudding, ever!
Ingredients
- 16 ounce heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (5.1 oz) box instant vanilla pudding (dry mix only)
- 1 1/2 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 5 large bananas, sliced
- 1 (11 oz) box vanilla wafers
Instructions
- With a stand mixer or in a large bowl with a hand mixer, whisk heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
- In a large mixing bowl, whisk together powdered pudding mix, milk and condensed milk until smooth. Let sit for 3 minutes. Fold in whipped cream until smooth (reserve a little whip cream for decoration on top if desired).
- In a large trifle bowl (or individual parfait glasses) assemble the pudding. First, lay one third of vanilla wafers across the bottom of the bowl. Top with one third of the banana slices. Cover with one third of the pudding mixture. Continue with two more layers, reserving a few vanilla wafers to lay across the top as garnish.
- Cover pudding and let it rest in the fridge for at least 3 hours before serving. Can also be made up to a day ahead and stored in the fridge until ready to serve!
Notes
COOL WHIP: If you would prefer to use cool whip, swap the first 3 ingredients (whipping cream, powdered sugar, vanilla extract) with a 12 oz container of Cool Whip.
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Nutrition Information:
Yield:
10 servingsServing Size:
1 servingAmount Per Serving: Calories: 299Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 62mgCarbohydrates: 28gFiber: 2gSugar: 19gProtein: 4g
Want to Save This Recipe?
This recipe is perfect for a baby shower, picnic, bridal shower or potluck!
Today, we are having a virtual Baby Shower for Julianne at Beyond Frosting. I’m so excited for her growing family and wish we could get together in person to share this recipe as it’s perfect for a shower or party. It is always one of the first to go as it’s a favorite comfort food dish for many!
More perfect dishes for a baby shower:
- Banana Fritters from Grandbaby Cakes
- Snowy Mountain Baby Shower Cake from Life, Love and Sugar
- Fruity Pebbles Muffins from Crazy for Crust
- Mountain Baby Shower Cookies from Glorious Treats
- Instant Pot Cheesecake from Dinners, Dishes and Desserts
- No Bake Turtle Dream Bars from 365 Days of Baking and More
- Churro Cupcakes from Spoonful of Flavor
- Classic Lemon Bars with Shortbread Crust from A Classic Twist
- Peanut Butter Chocolate Poke Cake from The First Year Blog
- Chocolate Raspberry Layer Cake from A Dash of Sanity
- Potato Chip and Pecan Sandies from Simple Joy
This post may contain affiliate links. Read my disclosure policy.
I just tried making this and it’s a runny mess, even after letting it sit overnight. I did see from another post that it could be possibly due to the fact that I did use ‘Cooked Pudding and Pie Filling’ instead of the ‘Instant Pudding’? I also used unsweetened Cashew milk’ instead of the ‘whole milk’ and could not find any vanilla wafers in my area and had to use small Italian Amaretti cookies. I am looking for your advice and expertise as to why my pudding is still runny and liquidy. Thank you!
Hi Monica! Your pudding is still runny because it’s not instant pudding. The cook and serve kind of boxed pudding has to be cooked over heat to set up. At this point I think it’s too late to save your dessert.
I make this same recipe but add 8 oz cream cheese. Never any left.
I clicked this because it was pretty. Lol I make my pudding pretty much the same way. And just wanted to say if anyone uses actual banana pudding in banana pudding go head and log out for my baby! ♀️
So frustrated!! Second time making and the second time it’s a runny mess!
Did you accidentally grab a box of cook and serve pudding instead of instant pudding?
[…] Mama’s Best Banana Pudding from The Novice Chef […]
Oh, Jessica! This looks so delicious that I might not want to share it! Wow.
I am so glad you used vanilla pudding and used fresh bananas in this!! That’s the way I love it. Can’t wait to try this!
One of my very favorite desserts ever! Love this!
Banana pudding is my weakness! I am so excited to try this recipe!
This recipe will be the first thing I make in a trifle bowl once I buy one!
How did you know that I LOVE banana pudding?!?! Thank you so much for the sweet surprise!
I want to try this recipe, looks amazing and so happy we could celebrate our friend today. xo
Such a gorgeous dessert – the layers are so pretty. And so good, banana pudding is the best!
This is seriously perfect banana pudding. I grew up on it and love how you presented it too!
I’m forever in love with banana desserts… and this looks totally PERFECT!
It looks so perfect for a baby shower!
We LOVE banana pudding! This one is delish!
Hi, just wondering if the bananas brown at all?
Thankyou Vivien
Yummy — Just had cervical spine surgery and can’t swallow much. Banana pudding is a special favorite. Hopefully I’ll be able to eat it!
If done a day before won’t the banana turn brown?
No
Best vanilla pudding ever. I making it for the 2nd time now. Didn’t last long the 1st.
I’ve never even had banana pudding before but want to try this! My question: Is banana pudding best made only a couple hours before serving so the wafers will still be crisp, or is it supposed to have softened wafers? If I make it like 6 hours before the party, will that be enough time for the wafers to soften?
Very straightforward, simple to make and delicious. I have this recipe on my regular rotation for get-togethers.
If I make homemade whipped cream do I add the powdered sugar and vanilla like I normally would or do I just whip the cream and not add sweetener before mixing it in?
Hi Heather! I would add the vanilla and a couple tablespoons of powdered sugar, but you don’t need a ton of sugar. It’s already sweet from everything else!
Amazing banana pudding! Before making this recipe I had never tried banana pudding before, I’m hooked now! I found your recipe when searching for other ideas to use my ripened bananas in besides banana bread and I was not disappointed.
During strawberry season I used the vanilla pudding mixture (instant pudding, milk, sweetened condensed milk and freshly whipped cream) and layer with vanilla pound cake and strawberries for an amazing strawberries and cream trifle, I highly recommend trying it!
I never take the time to post comments on blogs HOWEVER i have to for this banana pudding recipe! I made this for my entire family for mother’s day BBQ amd i was Crowned the new banana pudding queen! My dad said this tastes just like the pudding he remembers as a kid. I’m a little embarrassed to say we ate the entire double recipe in less than 24 hours! So delicious! Thank you thank you!!!!
Hi Jessica Making it for friends tonight – how many serves would there be? – making it in a bowl. Thanks.
Saw your recipe and decided to try it. It was so simple and a HIT. Thanks for sharing it.
The instructions say to fold in the whipped cream to the pudding mixture, but your picture seems to have layers of whipped cream in addition to the layers of pudding. Do you set aside part of the whipped cream called for in the recipe, or use more whipped cream above the 12 ounces listed?
Hi Rachael! The only layer that I added plain whipped cream to is the very top layer. You can see it in the video! 🙂
Hi Jessica! If you look at your trifle bowl it looks like the pudding layer and whipped cream are separate and not combined as the recipes says to do. That’s what I think Rachel meant. I was wondering the same thing. Planning on making this tomorrow. Separate layers or combine pudding and whipped cream?? Tks for clearing this up. Michele
Hi Michele! I would recommend following the exact recipe for the best flavor. For my trifle, I pushed a think layer of cool whip to the edges for a prettier overall look. So that’s always an option too!
I don’t bake much and tried this recipe for banana pudding tonight as dessert for Sunday dinner. My husband wanted banana pudding and after reading this recipe and bio….I really wanted to try it. First off, this is so quick and easy to make! The mix tastes so good that my kids and husband were licking the spoon and wish after. Secondly, adding it all together was super easy. All of my family member said they want to try it. This was delicious and hit the spot for my family. Thanks so much for this recipe. It was really appreciated!
Hi there
I am from South East Asian country and we do not have vanilla wafers.
What can I substitute with ?
Have you tried banana pudding in place of the vanilla?
I always cook my pudding, the difference in the taste and texture can’t be matched by instant. And since I learned the no muss, no fuss way to make it in the microwave it is done in almost the same time.
Hi Jessica, Can I use Banana Cream pudding instead?
This Banana pudding was great, just a little bit to sweet for me , but my husband and daughter loved it!!!
How many individual cups does it make. What size cups?
I made this recipe today for my son’s birthday, came out perfect! Super yummy! Thanks for sharing.
Wow thanks for this wonderful meal, am so humbled , I will try it out by all means , thanks so so much .
I made this for dinner tonight. I used the whipping cream vs. Cool Whip and it was delicious! There was none left!
I know you mentioned using a regular sized trifle bowl but do you have an ounce size? Sometimes serving bowls have an exact size and want to be sure I buy the right one! Thank you!
Hi Lauren, I use a 9 inch trifle bowl. It’s approximately 120 oz!
If I make it the day before for my luncheon will the bananas turn brown . Thank you
If you put any on top, yes, but if they are all inside the layers they shouldn’t turn super brown since the air won’t be getting to them.
Hi… any recommendation on the ripeness of the bananas? Planning to make this for Mother’s Day and trying to determine how far ahead to buy my bananas. I’m thinking they shouldn’t be TOO ripe, but they need to be ripe enough to have some flavor. Would love some thoughts on this very important topic!
I made this puddiNG this morning at it was perfect. I forgot to buy milk so made it with all cream and it was delicious. Thanks
I did not have the sweetened condensed milk..I used evaporated with water for the milk one time and a can of straight evaporated and regular milk and a can of evaporated the second time. It was very well received both times, some said they preferred it to the sweeter tasting sweetened condensed milk. Anyway, a great recipe..
If you make the individual cups how much does the recipe serve? Wondering if I should double the recipe to make about 20-25 individual cups.
Hi Ena! Yes, I think you would need to double the recipe to make that many cups!
This was may first try at a banana pudding! The recipe was easy to understand, and easy to make. I made individual banana pudding cups for a Black history event at church. They loved them, young & old! Delicious just like Mama’s.
So glad everyone enjoyed it Dawn!!
Does this recipe fill a trifle bowl or should I double it? I noticed you had lots of layers in your picture.
It will fill a regular sized trifle bowl!
Hello
It looks delicious! I want to try it but I live in the Middle East and I am not sure if I can find instant vanilla pudding mix. Do you know how can I replace it? Thank you!!
Hi Joanna! You can make homemade vanilla pudding and use that in place of the instant!
Made this yesterday and it came out pretty good but how come your pudding is yellow? My pudding powder was yellow but after the 12oz cool whip it is super white? Not a biggy just love your photo and wanted to recreate the mason jar look
I’m not sure if it’s different brands of pudding or what, but it seems some peoples turns out yellow and some more creamy white. I use the standard jello brand of vanilla pudding and it always turns out yellow tinted for me!
I was wondering the same thing. I used the exact same jello pudding and mine isn’t yellow at all like the pictures. It looked to me like your trifle in the video wasn’t as yellow. It looked the same color as mine, like an off white. I too want that yellow color in the small mason jars.
What does “Fold in whipped cream until smooth” does that mean make the pudding then add the whip cream on top and start layering?
Fold is how you mix it. You stir the whipped cream in with slower, longer strokes as opposed to rapidly stirring or mixing. The pudding is used as a dry ingredient. You don’t prepare the pudding according to the box directions. Just use the powdered pudding and add the milk and sweetened condensed milk to it.
Mine turned out incredibly thick and doughy, despite following the recipe and instructions to a T. The flavor is great, but the texture is all wrong. I’ve continued adding more whipped cream and milk and it seems to be thinning out some. But I’m calling it quits for tonight and will see if it can be salvaged in the morning.
It says the big pudding mix (5.1oz) but the big pudding mix I bought is actually 1.5 oz so do I need to buy more or was that a typo?
Hi Amanda! No, you definatley want the pudding box that says 5.1 oz. Here is a picture of the box I use from Target.
Hi I am currently making this recipe for thanksgiving tomorrow, I did use the correct pudding mix and whipped cream (I used a bit less than 3 cups/24 oz) and it is very runny and taste solely like whipped cream, not pudding… not sure why. I sat it in the refrigerator overnight without adding the bananas or wafers to see if the consistency would thicken but it didn’t by much… not sure what to do next
Hi Darien – It’s 3 cups of whipped cream or coolwhip – so already whipped cream, it would be more like 10 oz of heavy cream before being whipped, not 24 oz.
Hope that makes sense. Sorry if it’s confusing, I don’t know how else to describe how much to use since coolwhip is already whipped and whipped cream you have to whip yourself.
Darien, I just update the recipe to say: 12 oz cool whip or 12 oz heavy cream, whipped to stiff peaks. This is how I had it listed before, but people were still getting confused, so I listed it in cups to try to help. Again, sorry for any confusion and for the loss of ingredients — I hate that!
I remade it and it’s perfect with the 12oz container of cool whip!! Thank you!!
Hello, does 3 cups of cool whip mean 3- 8 oz. containers? 8 oz. to me is a cup. Sorry if this is a stupid question. LOL!
Marta, I would spoon the Cool Whip into a 1 cup measuring cup with a handle just to make sure it is the right amount.
Coolwhip works out a little differently when measuring. I would recommend buying and using a 12 oz container of Cool Whip!
This is my new go-to banana pudding and it is so GOOD…I halved the recipe straight down the middle (cause I live alone), and it still turned out TO DIE FOR!!! Thanks for sharing!
Ha! I could eat the entire recipe all on my own! 😉 Glad you enjoyed it Freda!
I made this for my son’s 3rd birthday curious george themed party and it was a HUGE hit! I think I’m gonna try this with chocolate pudding sans bananas.
That sounds adorable!! Glad the banana pudding was a hit!
BEST banana pudding EVER !!!
BEST banana pudding EVER !!!!
This was a great recipe, thank you for sharing. I made this for a family gathering where we had a desert contest and it got first place! This was my first time doing anything like that and everyone loved it!
That’s awesome! So glad you enjoyed it Sarah!
Hi! I just made this and it was amazing!! I was wondering if you knew how long it would last in the refrigerator before going bad? It made a huge batch and I will not be able to eat it all today (or tomorrow probably)! Thanks for your response!
Hi Taylor! So glad you enjoyed it!! It will store for up to 5 days. The bananas might turn a little brown, but it’s still good to eat! 🙂
Hi Jessica!
Our banana pudding was runny as well. In the directions, could it be more clearly stated to not make the pudding separately before mixing it in? Should have read the comments before. We still love our banana soup!
Xoxo,
Soup City
I’m sorry, I thought it was clear, but I have now added an additional note for anyone else who is confused. It is the dry pudding mix that you mix in the listed ingredients with. Hope you try it again!
Hello Jessica,
How many individual 6-8oz cups would this recipe make?
Hi…what does it mean by fold in?
Hi Maritza, Folding is a very gentle way of mixing additional ingredients into a batter/mixture. It just means to gently stir in the whipped cream/cool whip.
Is the pudding banana flavored? Or is it vanilla pudding with bananas in there? I’m a little confused about how it becomes yellow banana pudding….
It’s just vanilla instant pudding – it’s yellow. The banana flavor comes from all the fresh banana slices!
I’m pretty sure people are using “whipping cream”. Not whipped cream. they must be folding in just the liquid and not whipping it first. Made it this weekend…not runny at all.
That is my thoughts too! Hope you enjoyed it Bryn!!
Made this Monday for a party. It was so yum. First dessert fully gone.
Not sure what people are doing to make theirs runny. Maybe not using instant pudding? Mine was perfect. Definitely not runny at all.
I made this today for a work potluck for Memorial Day. I had 8 people come ask for the recipe!!!
**warning** do not fold 3 cups of whipped cream into the pudding. It will be runny and unusable. The recipe directions are very misleading, not sure exactly what they meant by fold in?? Going to have to start over with a different recipe 🙁
3 cups whipped cream/cool whip is NOT that much liquid to make it runny. Did you perhaps use un-whipped cream? And if it’s not that – did you use the giant box of instant pudding?
I made this again this weekend for a family gathering and it definitely was not runny!
How much does this recipe make? I don’t have a large bowl to use so was going to use a 13×9 baking dish. Will that be too small and I should reduce the ingredients? So looking forward to making this and love that I don’t need to wait hours to eat it!!
You could use a 9X13!
Mine becomes runny the next day but tastes So good. Ive made this same recipe for years except I mix my bananas in the pudding and mash some of them. It creates a very strong banana taste. I also mix my cool whip in the pudding as well. Everyone who has ever had my pudding has said its the best they’ve ever had.
1stly i am going to introduce my self my name is Rony i live in sydney, and i love your recipe and i am goona Surely goona try this recipe for my childrens. keep on sharing these kind of beautiful and healthy
recipes
I used homade whipped cream and folded it onto the pudding, milk and condensed milk and it got really runny 🙁 what did I do wrong? I thought I was to fold it together until it got smooth, which I did, but that also meant runny. help! 🙂
Hi Courtney! Did you use the large box (5.1 oz size) of instant pudding? It definitely shouldn’t be anywhere close to runny!
Um well I’m a dork! I just pulled the box out of the trash and realized I used cook and serve 🙁 dang! I was so focused on my whipped cream I guess I overlooked the pudding I grabbed…I will try again this weekend…thanks for your response! 🙂
hmmm….an interesting recipe – i’ve got to try this one!
I accidentally mixed the cool whip into my cook and serve pudding i totally screwed this up and read the directions 15times before making it. Fold in* was not what i thought it meant
WHat does Fold in mean???
“Folding in” is just gently mixing the ingredients. Instead of short quick spoon stirring, use longer slower strokes.
Hi This looks Devine! I live in South Africa. You say “Vanilla Wafer Biscuits”. In the photo your biscuits do not look like our wafer biscuits. Ours are layered. The biscuits in the picture look solid. Is that correct?
Thanks
Maureen
Hi Maureen, I’m south african too but I live in the USA now. You could probably use Marie biscuits. I can’t think of any other close substitute to vanilla wafer biscuits. They’re kind of like thick Marie biscuits, not at all like SA wafers. Hope that helps!
When you say mix the pudding milk etc do I make the pudding according to the package first ?
I just called my friend to ask this question. If you bought “cook and serve” you have to cook the pudding first. Instead of 3 cups of milk, use 2 cups and the condensed sweetened milk. If you bought instant pudding you do not have to cook the pudding first. Hope this helps. It confused me too 🙂
Yasmin & Ashley,
Sorry if it’s not clearer – it’s the instant pudding mix (not cook & serve] and then you just use the powder. You do not prepare it according to box directions! I hope this clarifies for you both! 🙂
I made this over the weekend for my families Sunday dinner. There are 22 of us, so I made a double batch. It was GONE! Everyone LOVED it! Thanks so much!
Hi Ashley how much in advance did you Moshe this
I haven’t had banana pudding in forever! I’ll have to give this a try, it looks so great!
When I saw this post, my mouth watered. I want some now!
My mom also puts sweetened condensed milk in everything. It just tastes so good! Mamas know best 🙂 This banana pudding looks excellent!
I love this semi-homemade pudding. I love chocolate more than bananas, so you won’t mind if I add a bunch of chocolate or use chocolate pudding, will you:)?
Oh I love how this is put together individually. I was never a fan with banana pudding in a whole casserole because it made the cookies soggy. Love that this can be put together right before serving!
I just love banana pudding!! This looks so creamy and delicious!
I ADORE banana pudding, and have never made it. Definitely bookmarking this one!
I have been dying for a good banana pudding recipe and with your mom’s addition this might be it.
Uh, LOVE banana pudding! The day before I had my first son, my best friend invited me over for dinner and served banana pudding for dessert. I knew it was the last time I could really pig out, so I ate THREE bowls! It is truly one of my weaknesses.
I love banana pudding! And your Mama’s version sounds PERFECT!