Banana pudding has long been a favorite Southern dessert, and this shortcut version is an excellent choice for a busy day.
This easy and convenient banana pudding is made with instant pudding, sweetened condensed milk, vanilla wafers, and sliced bananas. See the tips and variations for a toasted coconut version.
Make the pudding a day in advance for the very best flavor.
- 1 large package instant vanilla pudding (6 ounces)
- 2 1/2 cups cold milk
- 1 can sweetened condensed milk (14 ounces)
- 1 large container whipped topping (16 ounces)
- 3 bananas (sliced)
- 1 banana (for topping, optional)
- 30 vanilla wafer cookies
Mix pudding and milk; add condensed milk. Blend well; fold in half of the whipped topping.
Toss the 3 sliced bananas with 1 tablespoon of fresh lemon juice to keep them from turning brown.
In a serving bowl or individual dessert dishes, alternate layers of pudding, banana slices, and vanilla wafers; top with the remaining whipped topping.
For the best flavor, refrigerate overnight before serving.
If desired, garnish the dessert with banana slices just before serving.
Tips and Variations
Toasted Coconut Banana Pudding - Put 3/4 cup of flaked sweetened coconut in a dry skillet over medium heat. Cook, stirring, until the coconut is browned and aromatic. Sprinkle 1/2 cup of the toasted coconut over the banana layer and save the remaining 1/4 cup for topping just before serving.