World-Famous Banana Pudding
Layers of creamy vanilla pudding, fresh bananas, and Nilla Wafers create this iconic Southern dessert that's thick, creamy, and absolutely irresistible.
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- 9x13 inch baking dish or trifle bowl
- Measuring cups and spoons
- Spatula
Ingredients
- 1 14-ounce can sweetened condensed milk chilled
- 1½ cups ice-cold water filtered recommended
- 1 3.4-ounce box instant vanilla pudding mix Jell-O brand preferred
- 3 cups heavy whipping cream very cold
- 4-5 medium bananas barely ripe, sliced
- 1 12-ounce box Nilla Wafers plus extra for topping
Instructions
- In a large bowl, beat together sweetened condensed milk and ice-cold water for 1 minute until well combined.
- Add instant vanilla pudding mix and beat for 2 minutes. Mixture will be thin. Cover and refrigerate 3-4 hours or overnight.
- When ready to assemble, whip heavy cream until stiff peaks form using an electric mixer.
- Gently fold whipped cream into chilled pudding mixture until no streaks remain, being careful to maintain airy texture.
- Arrange 1/3 of Nilla Wafers in bottom of 9x13 dish or trifle bowl, overlapping slightly.
- Top with 1/3 of sliced bananas, then 1/3 of pudding mixture. Repeat layers twice more.
- Crumble extra wafers over top layer. Cover tightly and refrigerate at least 4 hours before serving.
Notes
- Use barely ripe bananas (yellow with slight green at stems) for best texture and to prevent browning
- Keep heavy cream in coldest part of fridge until ready to whip for best volume
- Don't skip the pudding chilling time - this is essential for thick, creamy texture
- Brush banana slices lightly with lemon or pineapple juice to slow browning if making ahead
- Serve within 24-48 hours for best quality while bananas are still bright