Easy Southern-Style Banana Pudding with Vanilla Wafers
A classic chilled Southern dessert layering creamy vanilla pudding, ripe bananas, and crunchy vanilla wafers, topped with fluffy whipped cream. Easy to assemble and perfect for gatherings.
Ingredients
Check ingredients as you go.
- Main
- Topping
Let’s make it
Main
In a mixing bowl, prepare the instant vanilla pudding mix using 2 cups of cold milk according to package instructions. Whisk until smooth and let it set for 5 minutes.
Main
Slice 3 ripe bananas into thin rounds and set aside.
Topping
In a separate chilled bowl, beat 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Assembly
In a trifle bowl or large serving dish, arrange a single layer of vanilla wafer cookies on the bottom.
Assembly
Spread half of the prepared vanilla pudding evenly over the vanilla wafers layer.
Assembly
Add a layer of sliced bananas over the pudding.
Assembly
Add another layer of vanilla wafers over the bananas.
Assembly
Spread the remaining pudding over the second vanilla wafer layer, then add a final layer of bananas on top.
Assembly
Top the entire dessert with the freshly whipped cream, spreading it evenly.
Finishing
Cover the pudding and chill in the refrigerator for at least 4 hours or overnight to let flavors meld and wafers soften slightly before serving.
Tips & notes
Use ripe bananas for best sweetness and flavor. Prepare the pudding mix just before assembly to avoid lumps. For an extra touch, sprinkle crushed wafers or banana slices as garnish just before serving.
Saving it for later
Store leftover banana pudding covered in the refrigerator and consume within 3 days for best freshness. Bananas may brown over time but pudding will still be delicious.
Reheating
This banana pudding is best served chilled and is not suitable for reheating. Ensure it's well chilled before serving for best texture and taste.
