How To Make Banana Pudding With Instant Pudding

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Now that you have the perfect Nilla wafers, I will show you how to make banana pudding with instant pudding. You should have everything on hand by now. I know some of you are shaking your heads because you don’t have any of these ingredients, but trust me! You can still make this recipe even if you don’t have all of the ingredients. I mean, did anyone ever tell you not to give up something just because they didn’t have all the ingredients?

EASY NO BAKE BANANA PUDDING RECIPE

 There are few desserts that are this is easy to make and taste as delicious as this super easy no bake banana pudding, yall! Better known as ‘Nanner puddin’, this has been one of my go to desserts when I’m asked to bring dessert to any type of church or family function.  I can’t remember where I got the recipe from, because I’ve been making it since my kiddos were very young.

It takes a few ingredients, is very inexpensive to make and takes very little time to whip up.  The best part is I never take any home!  It’s also a very easy recipe to cut extra calories out of.  You can see how in my tips, below.

easy no bake banana pudding
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INGREDIENTS

The ingredients are one large box of instant vanilla pudding (or you can use banana flavored pudding), milk, 1 box of vanilla wafers, one tub of Cool whip dessert topping and 3-4 medium bananas.

easy no bake banana pudding
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EASY NO BAKE BANANA PUDDING!

I use a 13×9 casserole dish for this.  First step is to put a layer of cookies on the bottom of the dish.  Next, slice your bananas in rounds and lay on top of the cookies.  Use 1 1/2 to 2 bananas for each layer.

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Set this aside and sing a bowl with a lid, pour the milk in with the instant pudding and mix well.  (Follow the instructions on the box.). Once you have shaken or stirred the pudding and it has thickened, fold in the whole tub of Cool Whip using a whisk to mix this up.  Then, pour half of the pudding mixture over the first layer of cookies and bananas.

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Repeat the next layer with the cookies and bananas.  Pour the rest of the pudding mixture over the second layer of cookies and bananas.  Save a few cookies to sprinkle over the top for topping and that is it!!  It’s a super easy and a delicious dessert, especially in the summertime, but it’s also great for holidays, parties or just about any occasion!

TIPS FOR MAKE EASY NO BAKE BANANA PUDDING

#1:  I have used store brand vanilla wafers and as far as taste goes, they’re great!  The only downside to using off brand is that there doesn’t seem to be as many in the box as the Nabisco Nilla Wafers.  With the name brand, you’ll have plenty for topping.

#2:  I recommend making this dessert either the night before or a few to several hours before you’ll be serving it as you’ll want the cookies to have soften a bit.

#3: To reduce calories, I used skim milk, fat free Cool Whip, as this does not affect the taste at all but if you prefer the full calorie flavor, that’s certainly ok, too!

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Easy No Bake Banana PuddingRecipe type: DessertPrep time:  10 minsTotal time:  10 minsServes: 12 This is a super easy and delicious dessert to take to picnics, backyard BBQ’s, church and family functions. You’ll have them begging for the recipe!Ingredients

  • 3-4 Bananas
  • 1 Large box of instant vanilla or banana pudding
  • 3 cups milk
  • 1 8 oz tub of Cool Whip non dairy topping
  • 1 box Vanilla Wafers

Instructions

  1. Use a 13 x 9 casserole dish.
  2. Put one layer of cookies on the bottom of the casserole.
  3. Slice 1½ – 2 bananas up and layer on top of cookies.
  4. Follow instructions on pudding box to make the pudding.
  5. Fold the whole tub of Cool Whip into the pudding, mixing well.
  6. Pour half of the pudding mixture on top of first layer of cookies and bananas.
  7. Put second layer of cookies and bananas on top of pudding.
  8. Pour rest of pudding mixture on top of second layer.
  9. Crush 4-6 cookies up and sprinkle on top.
  10. Refrigerate until serving.

The Best Banana Pudding

The best no bake banana pudding you will ever find (or so I’ve been told by many).

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Recipe Summary

Total:25 minsPrep:25 minsServings:20Yield:20 servings

a low angle view looking into the side of a trifle dish layered with the best banana pudding
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Ingredients

Decrease Serving20Increase ServingAdjustOriginal recipe yields 20 servingsIngredient Checklist

  • 1 (5 ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package vanilla wafers
  • 14 bananas, sliced

Directions

Instructions Checklist

  • Step 1In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Perfect Banana Pudding

Banana pudding is one of our all-time favorite desserts. It’s a classic Southern recipe, and for good reason; luscious layers of pudding, whipped cream, ripe bananas, and wafer cookies are completely impossible to resist.

Can I make homemade pudding?

Absolutely! If you’ve got the time, our classic vanilla pudding would be killer in this. No worries if it’s hard to find whole vanilla beans, pure vanilla extract will do the job just fine.

Do I need a trifle dish to make this?

Though trifle dishes are the most classic way to serve banana pudding, you can serve them in pretty much anything you want! Your favorite 9″-x-13″ baking dish will work just fine, or build mini versions in mason jars or stemless wine glasses for personalized servings.

Can I make this in advance?

Absolutely! You can make this pudding up to 48 hours in advance. Any longer and the bananas will begin losing moisture and start oxidizing, so it’s best to stick to a maximum of 2 days if you don’t want wilted, blackened bananas.

How long does banana pudding keep?

Kept in an airtight container in the fridge, banana pudding can last up to 4 days. The bananas will weep and the wafer cookies will continue to get softer with time, so if you’re not a fan of soggy cookies, try to finish it sooner!

Can I freeze leftovers?

We don’t recommend freezing banana pudding. The crystallization that will happen once frozen will alter the texture of both the bananas and the pudding, and once defrosted, the dessert just won’t taste the same anymore!

whole milk1 

(5.1-oz.) package instant vanilla pudding mix1 

(14-oz.) can sweetened condensed milk3 c. 

heavy cream1 tsp. 

pure vanilla extract1 

(12-oz.) box vanilla wafer cookies4 

bananas, sliced into coins2 tsp. 

granulated sugar DIRECTIONS

  1. In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.
  3. Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

Nutrition (per serving): 652 calories, 8 g protein, 74 g carbohydrates, 1 g fiber, 58 g sugar, 38 g fat, 21 g saturated fat, 423 mg sodium

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