Banana Pudding is a classic dessert. Add my twist to the recipe and make it fluffy and taste great.
At a former job, I had the best banana pudding I have ever had. Someone’s wife made it and he had no idea what the recipe was. It was the fluffiest banana pudding ever.
I’ve tried to recreate the recipe for years but can’t seem to get it just the way she made it. In my efforts to find how she did it, I have found what I think is a great banana pudding.
The secret… whipped cream. It makes it sweeter and fluffier than regular banana pudding. I make the whipped cream homemade but you could also use cool whip.
When I think of classic banana pudding, I always go for Nilla wafer cookies. That is what my grandma always used so I don’t ever steer from those cookies as the base. I lay those down as the base. I also cover with a layer of bananas.
I’ve made homemade vanilla pudding before but I made this dessert late at night so I grabbed a box of pudding mix. Either way you make it will work. You’ll need the bigger box which is 5.1oz. Make it according to the directions but only add 2 cups of milk. After whisking, put in the refrigerator to set.
Need a non-dairy version of pudding?
Jell-O says you can mix their (4 serving size) pudding mix with 1 1/4 cups of almond soy or coconut milk. They say to add 1 cup of your milk choice into the pudding mix, whisk for 2 minutes. Then add the remaining 1/4 cup. This makes 2.5 servings.
While the pudding is in the refrigerator setting, I make the whipped cream. Again, cool whip from the store is fine. I just like homemade better. I take 6oz. of heavy cream and mix with about 1/4 cup sugar and 1 tsp. vanilla. You can cut down on the sugar if you’d like the overall pudding less sweet.
Once the pudding is set, 5 minutes or longer, gently fold the whipped cream into the pudding. I then layer half of the pudding over the wafer cookies and bananas.
Then I layer again with cookies, bananas, and top with the rest of the pudding. To decorate the top, I crushed up some wafer cookies and sprinkled them on top. You could get fancier and pipe whipped cream around the top with cookies placed in the cream.
- 1 lg box vanilla instant pudding 5.1oz
- 2 cups milk
- 1/2 box nilla wafers
- 6 oz heavy cream or (1) 12oz tub cool whip
- 1 tsp vanilla not needed if using cool whip
- 1/4 cup sugar not needed if using cool whip
Mix one box of instant vanilla pudding with 2 cups of cold milk according to the package directions. Put in refrigerator to set. This usually takes 5 or more minutes.
Line a pie pan with nilla wafers in one single layer. Cut banana slices and place on top of the nilla wafers in a single layer.
If making homemade whipped cream- mix heavy cream, vanilla, and sugar with a hand mixer until stiff peaks form.
Gently fold the whipped cream into the pudding.
Add half of the pudding mixture on top of the nilla/banana layers. Spread out evenly in the pie pan. Add another layer of nilla wafers, then bananas, and finish with a layer of the rest of the banana pudding.
Top with crushed cookies or whipped cream. Serve immediately or cover and refrigerate until ready to serve. Can be made a day in advance but the cookies will be soggier and bananas will be browner.
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