Easy Banana Pudding Recipe
Banana Pudding made easy with creamy layers of vanilla pudding, fresh bananas, and wafers—perfect for a classic homemade dessert!
Ingredients
- 2 cups (around 480 ml) of cold whole milk to create a rich and creamy foundation for the pudding
- 1 can 14 ounces / 397 grams of sweetened condensed milk — for that perfect, rich sweetness
- 1 box 5.1 ounces / 144 grams of instant vanilla pudding mix — to set the dessert with smooth vanilla flavor
- 3 cups of heavy whipping cream 720 ml, divided — whipped for fluffy layers and a luscious texture
- 3 tablespoons of granulated sugar split — a little extra sweetness in the cream and pudding
- 3 teaspoons of pure vanilla extract separated — to boost the vanilla goodness throughout
- 1 box 15 ounces / 425 grams of classic vanilla wafer cookies — for that nostalgic, crunchy bite
- 5 ripe large bananas — sliced fresh to add natural sweetness and softness
Instructions
For the Pudding:
- In a spacious bowl, combine 1 cup of milk with 1 can of sweetened condensed milk and whisk until the mixture is smooth and fully blended.
- Add one package of instant vanilla pudding mix and whisk thoroughly until the mixture is completely smooth and free of lumps.
- Place the pudding mixture in the refrigerator and let it chill for around 5 minutes, or until it begins to firm up.
- In a separate bowl, combine 2 cups of heavy cream with 2 tablespoons of sugar and 2 teaspoons of vanilla extract.
- Beat on high speed until stiff peaks form (the cream should hold its shape well).
- Carefully fold the whipped cream into the chilled pudding until the mixture is smooth and airy.
- Wait until you're ready to assemble before peeling and slicing the bananas into ½-inch rounds to help keep them from browning.
To Assemble:
- Start by placing a layer of vanilla wafer cookies along the bottom of a trifle dish or a large serving bowl.
- Evenly spread about one-fourth of the pudding mixture over the layer of cookies, then smooth it out using a spatula.
- Add another layer of cookies on top. For a decorative touch, press some cookies upright along the inside edge of the dish.
- Place a layer of banana slices on top of the cookies.
- Carefully spoon another layer of the pudding mixture on top of the banana slices, smoothing it out evenly.
- Continue layering the cookies, standing some upright along the edge, followed by banana slices and pudding, until the dish is completely filled.
- Cover and refrigerate for at least 3 hours to let the flavors meld.
For the Topping:
- In a bowl, whisk together the remaining 1 cup of heavy cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract on medium speed until soft peaks develop.
- Gently layer the whipped cream evenly over the chilled pudding.
- Top with broken cookie pieces and additional banana slices for a decorative touch, if you like.
- Enjoy right away, or store in the refrigerator until you’re ready to serve.
