Banana pudding.

Here’s a classic Southern banana pudding—creamy, comforting, and always a crowd-pleaser 🍌🍨

Classic Banana Pudding

Ingredients

• 1 box (5.1 oz) vanilla instant pudding mix
• 2 cups cold milk
• 1 can (14 oz) sweetened condensed milk
• 1 tbsp vanilla extract
• 1 tub (8 oz) whipped topping (or homemade whipped cream)
• 4–5 ripe bananas, sliced
• 1 box vanilla wafers

Instructions

1. Make the pudding
   Whisk pudding mix and cold milk until thickened (about 2 minutes).
   Stir in sweetened condensed milk and vanilla.
2. Fold in whipped topping
   Gently fold in whipped topping until smooth and fluffy.
3. Layer the pudding
   In a serving dish, layer vanilla wafers, banana slices, and pudding mixture.
   Repeat layers, finishing with pudding on top.
4. Chill
   Refrigerate at least 2–4 hours (overnight is best) to let flavors meld.
5. Serve
   Top with extra wafers or banana slices before serving if desired.

Tips

• Use ripe but firm bananas so they don’t get mushy.
• For extra flavor, add a pinch of cinnamon or nutmeg.
• To prevent bananas from browning, lightly toss slices in lemon juice.

Optional Variations

• Old-fashioned baked version with homemade custard and meringue
• No-bake cheesecake banana pudding
• Mini banana pudding cups for parties

If you want a specific version (from scratch custard, less sweet, or extra-rich), tell me and I’ll tailor it 🍌