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Classic Banana Pudding

No doubt about it, this dessert is pure Southern comfort food, and you can’t go wrong serving it after a family cookout or sharing it with friends at a potluck.

From the Kitchen of Kimme Hargrove

1 (14-ounce) can sweetened condensed milk

1½ cups water

1 (3.4-ounce) package instant vanilla or banana-flavored pudding

2 cups heavy whipping cream, chilled

2 tablespoons vanilla extract

1 box Nilla Wafers

3-4 ripe bananas, sliced about ½-inch thick

In a large bowl, pour sweetened condensed milk and water. Using a hand mixer, mix until combined. Add pudding mix, and beat until smooth (at least 2 minutes). Place in refrigerator to set for at least one hour.

Once pudding is set, in another bowl, using a stand mixer or a hand mixer, whip cold heavy whipping cream until firm peaks are formed.

Add a ¼ of the set pudding mixture to the whipped cream. Fold to combine. Continue adding another ¼ pudding mixture at a time, until all is combined.

Crush ¼ of the Nilla Wafers in a Ziploc bag. Set aside for topping.

Using a trifle dish or tall glass bowl, arrange in layers in this order: ¼ of the pudding mixture; 1/3 of the bananas slices; then 1/3 of the Nilla Wafers. Repeat layers two more times.

Top the final layer with the remaining pudding and crushed wafers. Refrigerate to chill and set for at least 4 hours, or preferably overnight. Serve cold.

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