Best Banana Pudding Recipe Ever
Banana Pudding Recipe - A Staple in Any Kitchen
What get together, potluck dinner, or holiday party doesn't require banana pudding? If you want to make the best banana pudding recipe ever, you've come to the right place.
Anybody can sling together some instant pudding and add a few slices of bananas. But this banana pudding will make you want to squeal like a pig! It's rich, and although this banana pudding recipe uses an instant pudding mix, you would swear it's homemade banana pudding the way Grandma used to make it!
Banana Pudding Recipe Ingredients
- 1 box of vanilla wafer cookies
- 6 ripe bananas
- 8 ounces cream cheese
- 14 ounce can sweetened condensed milk
- 1 box French vanilla instant pudding
- 2 cups half and half
- 12 ounces tub whipped topping
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Banana Pudding Recipe Instructions
First, put the whipped topping and the cream cheese out on the counter
to thaw and get soft.
Use the vanilla wafer cookies to line the bottom and sides of a 9x13
pan. Slice the bananas. Add a layer of sliced bananas on top of the cookies.
Mix the softened cream cheese and condensed milk with an electric mixer
until creamy.
In a separate bowl, mix the half and half and French vanilla pudding
mix.
Fold the thawed whipped topping into the cream cheese mix. Then add this
to the pudding and stir it all gently together until it's mixed well.
Pour this over the bananas and cookies in the pan.
You can add another layer of wafers to the top, but it's not necessary.
When I do add cookies to the top, I crush them up. It looks better to
me. Plus, sometimes when you add whole cookies to the top, they stay
hard, which I don't like.
Refrigerate until it's time to eat.
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Banana Pudding Recipe Tips
One of the secrets to a delicious banana pudding recipe is in the
bananas. They must be ripe! If you use green bananas, your pudding will
be bland.
Milk is fine if you don't have half and half, but you will notice a
difference in the taste!
Some people like the cookies in a banana pudding recipe to be soft.
Others prefer them still somewhat crunchy. Because I like the cookies
soft, I always refrigerate the banana pudding at least a few hours to
let the cookies soften. Keep this in mind when you make your banana
pudding. If you don't want your cookies too soft, don't make the banana
pudding recipe until just before serving.
I have been known to substitute chocolate wafer cookies for the vanilla
wafers. And sometimes I crumble chocolate wafers on top.
