Banana Pudding with Vanilla Wafers
This creamy, layered Southern classic combines soft bananas, vanilla pudding, and vanilla wafers that meld together into pure comfort with every spoonful. Perfect for gatherings, this make-ahead dessert actually improves with time as the flavors marry overnight.
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Servings: 12 servings
Calories: 425kcal
Equipment
- 3-quart glass bowl or 9x13-inch dish
- Electric Mixer
- Mixing bowls
Ingredients
For the pudding base:
- 1 can sweetened condensed milk 14-ounce
- 1 1/2 cups cold water
- 1 package instant vanilla pudding mix 3.4-ounce
- 3 cups heavy cream divided (2 cups for pudding mixture, 1 cup for topping)
- 1 tbsp pure vanilla extract
For the assembly:
- 5-6 ripe bananas sliced ¼-inch thick (slightly firm with minimal brown spots)
- 1 box vanilla wafers 11-ounce (approximately 60-70 cookies)
- 1/4 cup powdered sugar for whipped topping
- extra vanilla wafers for garnish, crushed or whole
Instructions
- In a large mixing bowl, whisk together the sweetened condensed milk and cold water until well combined. Add the instant vanilla pudding mix and beat with an electric mixer on low speed for 2 minutes until smooth and beginning to thicken. Let stand for 5 minutes.
- In a separate bowl, whip 2 cups of heavy cream until soft peaks form. Gently fold the whipped cream and vanilla extract into the pudding mixture until no white streaks remain.
- Select a deep 3-quart glass bowl or 9×13-inch dish to showcase the layers. Place a single layer of vanilla wafers on the bottom, arranging them slightly up the sides if using a bowl.
- Top with a layer of banana slices, placing them close together to create a solid foundation.
- Spoon one-third of the pudding mixture over the bananas, spreading gently to the edges.
- Repeat the process with wafers, bananas, and pudding two more times, ending with a pudding layer on top.
- Whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form. Spread or pipe decoratively over the top layer of pudding.
- Garnish with additional crushed or whole vanilla wafers around the edges.
- Cover carefully with plastic wrap, allowing it to touch the surface of the whipped topping to prevent a skin from forming.
- Refrigerate for at least 4 hours, though overnight is ideal for allowing the vanilla wafers to soften to that perfect cake-like consistency.
Notes
- For a quicker version, substitute the whipped cream with frozen whipped topping.
- Chilling your mixing bowl for 10 minutes before starting creates a firmer pudding mixture.
- For gatherings, consider assembling in clear individual cups for personalized portions.
- The dessert improves with time, making it perfect for preparing a day ahead.
- Store refrigerated for up to 3 days, though visual appeal peaks within the first 48 hours.
- Toss banana slices in lemon juice to prevent browning if they will be exposed.
- Chilling your mixing bowl for 10 minutes before starting creates a firmer pudding mixture.
- For gatherings, consider assembling in clear individual cups for personalized portions.
- The dessert improves with time, making it perfect for preparing a day ahead.
- Store refrigerated for up to 3 days, though visual appeal peaks within the first 48 hours.
- Toss banana slices in lemon juice to prevent browning if they will be exposed.
Nutrition
Calories: 425kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 230mg | Potassium: 320mg | Fiber: 2g | Sugar: 38g
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