No-Bake Southern Banana Pudding Dessert
Creamy no bake Southern banana pudding layered with vanilla wafers, fresh bananas, and fluffy vanilla pudding
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INGREDIENTS
Pudding Filling
- 1 box instant vanilla pudding mix 3.4 oz
- 2 cups cold whole milk
- 1 can sweetened condensed milk 14 oz
- 1 tsp vanilla extract
- 1 tub whipped topping 8 oz thawed.
Layers
- 1 box vanilla wafer cookies 11 oz
- 5 medium ripe bananas sliced.
Optional Garnish
- extra vanilla wafers crushed
- banana slices
- whipped topping.
INSTRUCTIONS
Make Filling
- whisk instant pudding mix with cold milk for 2 minutes until thickened
- whisk in sweetened condensed milk and vanilla extract until smooth
- fold in whipped topping gently until fully combined.
Assemble And Chill
- spread a thin layer of filling in a 9x13 inch dish
- add a single layer of vanilla wafers then a layer of banana slices
- spread one third of the filling over bananas and repeat layers ending with filling on top
- cover and refrigerate at least 4 hours or overnight for best texture
- garnish just before serving.
Notes
1. use very ripe bananas for sweetness and aroma 2. dip banana slices in a little lemon juice to slow browning 3. swap part of the milk for half and half for richer pudding 4. for a tangier version beat in 8 oz softened cream cheese before folding in whipped topping 5. keep chilled and serve within 24 hours for best banana texture
Nutrition
Calories: 420kcal | Carbohydrates: 56g | Protein: 6g | Fat: 19g