This recipe is one of the most easiest desserts to make. The Banana Pudding dresses up pretty nicely with it’s dollops of whipped topping and cookie crumbs. Perfect for a potluck, afternoon tea, 4th of July Picnic or whatever else suits your fancy!
I could probably have it for breakfast, lunch, dinner and call it a day. The pudding is so creamy and when it has been chilling in the refrigerator it just tastes even better. I won’t hesitate to take spoonfuls right from the dish when no one else is looking. Both my kids and my better half enjoy the dessert too. I have witnessed my husband shovel a large portion onto his plate. Only to return some back into the serving dish because he was unable to finish the Banana Pudding. You know the adage; your eyes are bigger than your stomach.
Creamy Banana Pudding is perfect for when you cannot decide what dessert to bring to the neighborhood potluck. It is a simple recipe, only 5 ingredients! Everyone is going to rave about it, just you wait. They might even ask you for the recipe! If you would like to get to know your neighbors better, make the Creamy Banana Pudding. It is a great summer dessert because no oven is required. A win-win.
Let Us Begin
First find a bowl large enough for the sliced bananas and then add the lemon juice to the bowl.
Peel and begin slicing the three medium bananas into ½-inch pieces. Add the sliced pieces in the bowl with the lemon juice. You may use bottled lemon juice, but using the juice from two fresh lemons should be enough. I like the taste better than the bottled. The fresher the better! When you have all the pieces in the bowl, let the bananas soak in the lemon juice while you prepare the pudding. All the acidity in the lemon juice prevents the bananas from turning brown. I am sure anything acidic would do. I haven’t tried it, but perhaps vinegar might work.
In a second bowl of similar size add the packaged vanilla pudding mix. The small box, (3.4 0unces) 4 ½ cup serving size. Add the can of sweetened condensed milk. True story: I had a neighbor once growing up who used to eat sweetened condensed milk by the spoonful! Mix both the pudding mix and milk both well with a spoon or use a hand mixer on medium speed. Beat for 2 minutes until blended. With a spatula fold in the container of whipping topping. I use Tru-Whip but Cool Whip or some other whipped topping will do.
Set aside both bowls of the bananas and pudding. I am giving you permission at this moment to perform a taste test. Because the banana pudding is just staring you in the face. No double dipping!
Now for the fun part.
Start with a 2 ½ quart round casserole dish or something similar. If you have a truffle dish, that works too. With the Nilla wafers, begin layering the bottom. Then take 1/3 of the banana slices and place on top of the wafers. (That is about one banana) Next with a large spoon scoop and spread with a spatula 1/3 of the banana pudding mixture on top of the banana slices.
You have completed one layer. Repeat with layers two and three, ending with the pudding.
Finally top with spoonfuls of whipping cream or topping.
Most likely you will have plenty of left over Nilla wafers. Put about 5-6 wafers in a Ziploc bag and crush them. Either use a rolling pen or if you need to get your frustrations out, try a hammer!
Chill in the refrigerator for about 2 hours. If you wait that long. Remove the pudding from the refrigerator and enjoy.
Tailored Tip: Remove dessert when chilled and if desired garnish with the Nilla wafer crumbs just before serving.
Yield 8-10 servings
An irresistable dessert made with Vanilla Pudding, Nilla Wafers, and bananas.
- 1 3.4 ounce box of Instant Vanilla Pudding
- 1 14 ounce can sweetened condensed milk
- 2 cups (1 pint) whipped topping
- 1/4 cup lemon juice
- 3 medium bananas, sliced
- 60-70 Vanilla Wafers
- Whipped topping for garnish (I used TruWhip)
In a large bowl add instant vanilla pudding , sweetened condensed milk and stir. Then fold in with a spatula the whipped topping. Set aside.
Prep the bananas:
Take a smaller bowl and add the lemon juice. Slice the bananas into 1/4 inch pieces and place in the bowl of lemon juice. The acid from the lemon juice will keep the bananas from turning brown.
With a 2 quart round casserole or Truffle dish begin the first layer with approximately 20-23 vanilla wafers, 20-23 slices of bananas and 1 1/2 cups of pudding. Then repeat layers twice more. Ending with the pudding.
Garnish with dollops of whipped topping. Sprinkle with crushed vanilla wafer crumbs. (optional)
Chill before serving.
I used a Trifle dish. Any casserole dish can be used
For Garnish I used Tru-Whip whipped topping. Cool whip or Whipped Cream could also be used.