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Southern Banana Pudding Recipe

American · Dessert · 30 min total

A classic Southern dessert featuring layers of vanilla wafers, fresh bananas, and a rich vanilla pudding, topped with meringue or whipped cream. This no-bake version is easy to assemble and perfect for potlucks.

Ingredients

• 1 (5-ounce) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 (12-ounce) container frozen whipped topping, thawed (or 2 cups heavy cream, whipped)
• 4 ripe bananas, sliced
• 1 (11-ounce) box vanilla wafers (about 60 wafers)

Instructions

1. In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes.
2. Add the sweetened condensed milk and vanilla extract; whisk until well combined.
3. Fold in the thawed whipped topping (or whipped cream) until fully incorporated.
4. In a 9x13-inch dish or a trifle bowl, spread a thin layer of pudding mixture on the bottom.
5. Arrange a layer of vanilla wafers over the pudding, then a layer of sliced bananas.
6. Spread one-third of the remaining pudding mixture over the bananas.
7. Repeat layers: wafers, bananas, pudding. Finish with a final layer of pudding.
8. Cover and refrigerate for at least 4 hours or overnight to allow the wafers to soften.
9. Before serving, garnish with additional whipped topping and crushed wafers if desired.

Tips

• For a more traditional version, make a cooked vanilla pudding from scratch and top with meringue, then brown in the oven.
• Use ripe but firm bananas to prevent them from becoming too mushy.
• Refrigerating overnight gives the best texture as the wafers soften into a cake-like consistency.

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