Banana Pudding with Instant Pudding and Vanilla Wafers
This Southern banana pudding with instant pudding needs no stove and no eggs to temper. Jell-O instant vanilla pudding folded with whipped heavy cream makes a thick, creamy base for layers of fresh bananas and vanilla wafers, the same dessert you'll find at every cookout and potluck below the Mason-Dixon line. It takes about 15 minutes of hands-on time, then chills in the fridge until it's set.
Servings 12
Calories 384kcal
Equipment
Ingredients
- 14 ounces sweetened condensed milk
- 1 ½ cups cold water
- 1 package instant vanilla pudding mix 3.4 ounces
- 3 cups heavy cream
- 1 box vanilla wafers
- 4 cups sliced bananas
Instructions
- In the bowl of a stand mixer, combine sweetened condensed milk and cold water and mix well for about a minute. Add the pudding mix and beat on medium-high for 2 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Beat heavy cream until stiff peaks form. Gently fold the cream into the pudding mixture and combine.
- To assemble, place ⅓ of the vanilla wafers on the bottom of a clear glass bowl that will hold 4 quarts, or layer in a 9 x 13 baking dish. The wafers can overlap. Add ⅓ of the sliced bananas and ⅓ of the pudding. Repeat with two more layers, ending with pudding. Cover with plastic wrap and refrigerate for at least 4 hours but up to 8. Longer than 8 hours and the bananas could start to brown. Garnish with a couple of crushed vanilla wafers
Video
Notes
- Let the pudding fully chill and set before folding in the cream, it should lightly jiggle, not slosh or look watery.
- Whip the cream to stiff peaks. Cool Whip works in a pinch, but it won't taste as rich.
- Spread each pudding layer all the way to the edges of the dish so no air reaches the bananas underneath.
- Store covered in the refrigerator for 1 to 2 days before the bananas start to brown.
