- Food and Cooking
The Best Banana Pudding You've Ever Had
To Die For Banana Pudding
I've had lots of banana pudding recipes, and they were all good. I happen to be partial to this dessert. However, I happened upon a Southern road-side store and decided to buy a cookbook. I can't even tell you what that cookbook is anymore because the real recipes came from my cashier. There was no one else in the store but us and we ended up talking about cooking and recipes for over an hour. She gave me this banana pudding recipe and made me promise not to share it. Oops. Technically, I've changed a few things so really it's not the same anymore. At least, that's what I'm going to tell her if I ever see her again!
Here's the Line-up
- Prep time: 15 min
- Cook time: 45 min
- Ready in: 1 hour
- Yields: 6-8
- 1 Box Instant Banana Pudding
- 1 tub whipped topping
- 1 8 oz box of cream cheese
- 1 box Vanilla wafers
- At least 2 ripe bananas
- 2 cups of milk or per your pudding instructions
- Cut the cream cheese into cubes and set out with the whipped topping to get near room temperature.
- Add the milk to the pudding and whisk until combined.
- Using an electric mixer or whisk, combine the cream cheese and pudding.
- Fold in the whipped topping.
- Line a dessert dish with vanilla wafers and layers in 1/3 of the pudding mix.
- Layer a sliced banana over the pudding. Then add another layer of pudding, followed by bananas, and top with pudding.
- Cover the whole dish with wafers and refrigerate for about an hour to fully set.
Tips for Serving and Storing
While I tend to prefer making this pudding in a large dish, it can certainly be made in many others. For picnics, buffet tables, and family style serving, a large dessert dish or casserole dish is perfect so that everyone can take as much or as little as they desire. I personally like a large scoop of this for my own plate.
For a fancier presentation, a large glass trifle bowl beautifully shows off the layers of bananas, pudding, and wafers. I have even made this for large groups in a big glass punch bowl to great effect.
Single serving size cups or bowls make a great presentation for a dinner. My favorite way to do this is by either taking matching teacups from my collection or picking up an eclectic mix from a second hand store. This is also perfect for cooking for one or two people as you can seal them and store for later.
Since this is a simple dessert, I sometimes make them for lunches away from home. In these cases, I like to layer the ingredients directly into one or half cup tupperware containers. If you carry a lunch bag to work or school, it works to both easily carry the pudding and to control portion sizes.
I like to put my layer of bananas under the pudding so they don't turn brown. However, many puddings can still develop skins or brown spots on the fruit. Plastic containers work well, but I have found that pressing cling wrap onto the top of the pudding is best. This works especially well after portions have been served; just press the cling wrap down into the missing spots and refrigerate. Stored cold, it should hold up well for 3 to 5 days.