Easy Banana Pudding
If you’re after a dessert that’s simple, delicious, and sure to please everyone, you’re in the right spot! This easy banana pudding recipe is as good as it gets!
Servings: 8 Servings
Calories: 219kcal
Equipment
- Baking dish
- Mixing Bowl
Ingredients
- 5.1 oz Instant Vanilla Pudding Must be instant
- 3 cups Cold Milk Whole milk is best
- 4 Bananas Thinly sliced
- 8 oz Cool whip
- 1 box Nilla Wafers
Instructions
- In a large mixing bowl, mix together the instant pudding and cold milk. Let it sit for a few minutes to thicken once it is fully combined and smooth.
- Fold in the cool whip. Slice the bananas.
- In a 9x13 inchbaking sheet, add a layer of Nilla wafers. Add a layer of sliced bananas over the cookies. Spoon half the puddingover the bananas. Continue layering until all the ingredients are in the baking dish.
- Refrigerate for at least 4 hours,but overnight is best. Garnish with more bananas and crushed wafers right before serving.
Notes
- If you are not a fan of cool whip, make your own homemade whipped cream. You will want 2 cups of homemade whipped cream for this recipe.
- You will need to use whole milk to mix the pudding. Almond milk or a lower fat milk won't set the pudding like we need it to.
- Graham crackers or cinnamon graham crackers will work in place of Nilla wafers.
- Make sure to let the pudding chill in the refrigerator for at least 4 hours before serving, but overnight is best.
Nutrition
Calories: 219kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 171mg | Potassium: 383mg | Fiber: 2g | Sugar: 31g | Vitamin A: 236IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 0.2mg