Classic Banana Pudding

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There’s something wonderfully nostalgic about banana pudding. Creamy, cool, and layered with flavors that comfort and excite, this dessert is more than just a sweet treat—it’s a trip down memory lane. With velvety vanilla pudding, fluffy whipped cream, buttery cookies, and fresh banana slices, this dish strikes the perfect balance between richness and lightness.

Ideal for gatherings or a cozy night in, banana pudding is a crowd-pleaser that’s as easy to make as it is to love. Each spoonful delivers a bit of crunch, a bit of cream, and a burst of banana bliss that makes you want to go back for more. If you’re looking for an easy dessert that doesn’t require baking but looks and tastes impressive, banana pudding should be at the top of your list.

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Ingredients for this Banana Pudding

• 1 (14 oz) can sweetened condensed milk
• 1½ cups cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 3 cups heavy whipping cream (or use Cool Whip for a shortcut)
• 1 (12 oz) box vanilla wafers (like Nilla Wafers)
• 4–5 ripe bananas, sliced
• 1 tsp vanilla extract
• Pinch of salt (optional, to balance sweetness)

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Step 1: Make the Pudding Base

In a large mixing bowl, whisk together the sweetened condensed milk and cold water until well combined. Add the instant vanilla pudding mix and whisk for about 2 minutes, or until the mixture thickens slightly. Cover and chill in the refrigerator for at least 10 minutes to set.

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Step 2: Whip the Cream

Using a stand mixer or handheld mixer, beat the heavy whipping cream with vanilla extract (and a pinch of salt if desired) until soft peaks form. This should take around 3–4 minutes on medium-high speed. For a shortcut, you can fold in thawed Cool Whip instead of whipping cream from scratch.

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Step 3: Fold and Combine

Take the chilled pudding mixture and gently fold in the whipped cream using a rubber spatula. Be careful not to deflate the cream; you want the mixture to remain light and airy. This is your luscious banana pudding filling.

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Step 4: Layer the Goodness

In a 9×13 inch baking dish, start with a layer of vanilla wafers on the bottom. Next, add a layer of sliced bananas, followed by a generous layer of the pudding mixture. Repeat the layers until all ingredients are used, finishing with pudding on top.

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Step 5: Garnish and Chill

Top the final layer with freshly sliced bananas and a few decorative vanilla wafers if desired. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the flavors can fully meld and the wafers soften to cake-like perfection.

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Storage Instructions

Banana pudding is best enjoyed chilled, and its flavor deepens the longer it sits (up to a point). To store:

• Refrigerator: Cover the dish tightly with plastic wrap or a lid and store in the fridge for up to 4 days. The bananas may brown slightly over time, but the taste will remain delightful.
• Make-Ahead Tip: If you’re prepping ahead of time, consider layering everything except the bananas. Add freshly sliced bananas right before serving to preserve their color and texture.
• Freezing: Not recommended, as the pudding and bananas do not freeze well and may become watery or mushy when thawed.

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Estimated Nutrition (Per Serving – Based on 12 Servings)

• Calories: ~310
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 4g

Note: Values are approximate and may vary depending on specific brands and ingredient substitutions.

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Frequently Asked Questions

1. Can I use homemade pudding instead of instant?

Absolutely! If you prefer a from-scratch approach, you can make vanilla pudding on the stovetop. Just make sure it’s fully chilled before assembling.

2. How do I prevent the bananas from browning?

Toss the banana slices in a bit of lemon juice before layering, or slice and add them just before serving for maximum freshness.

3. Can I make banana pudding the night before?

Yes! In fact, it’s even better the next day as the wafers soften into a cake-like texture.

4. Is this recipe gluten-free?

Not as written. However, you can easily substitute gluten-free vanilla wafers to make it gluten-free.

5. Can I substitute the whipped cream with Cool Whip?

Yes, you can use an 8 oz tub of Cool Whip instead of whipped cream for convenience.

6. What other toppings can I add?

Crumbled cookies, shaved chocolate, or a drizzle of caramel sauce make delicious finishing touches.

7. Can I use other fruits?

Bananas are the star here, but strawberries or blueberries can be a nice addition for a twist.

8. What type of bananas work best?

Use ripe, yellow bananas without too many brown spots. Overripe bananas can become mushy in the pudding.

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