There are many recipes for banana pudding, and they are all good! I really like it made with cooked, homemade pudding, but this way you don’t have to wait very long for everything to cool before eating it.
2 small or 1 large box INSTANT vanilla pudding mix
4 cups very cold milk
1 box vanilla wafers (don’t scimp by using a cheapy brand)
2 large or 3 medium ripe bananas
Prepare vanilla pudding according to directions on the box. In a large serving bowl, place a layer of vanilla wafers, then a layer of sliced bananas, covering with some of the vanilla pudding. Continue layering, ending with pudding on top. Arrange vanilla wafers on top in a pleasing design. Refridgerate long enough for the pudding to take on the banana flavor. Top each serving with whipped cream.
Optional method of layering is to put whipped cream on top of each layer of pudding, ending with whipped cream instead of vanilla wafers. This can be a prettier presentation, but in my experience it is better to put whipped cream on individual servings unless you know that all the the pudding will be eaten the same day.
We like lots of vanilla wafers and tend to use plenty of them. They get very mushy by the next day.
Some people like to add a few drops of banana flavoring to the pudding. That is how I was taught to make this, but really prefer having only the real bananas in it for flavoring.
Categories: Puddings & Custards
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