Yield: 10 servings
Homemade Banana Pudding
This easy banana pudding recipe has layers of fresh bananas, creamy pudding, vanilla wafers & whipped cream. It's the perfect no bake dessert for summer and always a hit!
Ingredients
- 16 oz heavy whipping cream, or a (16 oz) container cool whip
- ¼ cup powdered sugar, skip if using cool whip
- 2 teaspoons vanilla extract, skip if using cool whip
- 1 (5.1 oz) box instant vanilla pudding, (dry mix only)
- 1 ½ cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 5 large bananas, sliced
- 1 (11 oz) box vanilla wafers
Want to save this recipe?
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. If using cool whip, skip this step.
- 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 (or cool whip) 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!
Video
Equipment
Notes
COOL WHIP: If you would prefer to use cool whip, swap the first 3 ingredients (whipping cream, powdered sugar, vanilla extract) with a 16 oz container of Cool Whip.
Nutrition
Serving: 1 serving, Calories: 577kcal, Carbohydrates: 80g, Protein: 8g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 295mg, Potassium: 519mg, Fiber: 2g, Sugar: 57g, Vitamin A: 876IU, Vitamin C: 7mg, Calcium: 192mg, Iron: 0.3mg