Description
This Blue Ribbon Banana Pudding is a classic Southern dessert that layers creamy vanilla pudding with sweet bananas and crunchy vanilla wafers. The combination of pudding mix, sweetened condensed milk, and cool whip creates a rich, fluffy texture, making it a crowd-pleasing treat that’s perfect for any occasion.
Ingredients
Scale
Pudding Mixture
- 3.4 oz packet vanilla pudding mix
- 1.5 cups cold milk
- 12 oz sweetened condensed milk
- 8 oz cool whip (for pudding mixture)
Additional Ingredients
- 16 oz cool whip (total amount, includes 8 oz used in pudding mixture plus 8 oz for topping)
- 5 bananas, sliced
- 1 12 oz box vanilla wafers
Instructions
- Prepare the pudding base: In a large mixing bowl, combine the cold milk and vanilla pudding mix. Whisk together until smooth. Add the sweetened condensed milk and stir well until fully incorporated. Chill this mixture in the refrigerator for about 5 minutes to let it slightly set.
- Fold in whipped topping: Take 8 oz of the cool whip and gently fold it into the chilled pudding mixture until evenly blended, creating a creamy, fluffy consistency.
- Assemble the layers: In a serving dish, start by spreading one-third of the pudding mixture as your base layer. Then add a layer of vanilla wafers, followed by sliced bananas on top. Repeat these layers two more times, ensuring you use all the pudding, wafers, and bananas evenly.
- Top and chill: Finish the dessert by spreading the remaining cool whip over the top layer. Chill the assembled banana pudding in the refrigerator for 30 to 60 minutes to allow the flavors to meld and the wafers to soften slightly.
- Garnish and serve: Right before serving, garnish the top of the pudding with additional vanilla wafers and sliced bananas for extra texture and visual appeal.
Notes
- Use ripe but firm bananas to avoid mushiness.
- Allow the pudding to chill sufficiently so the layers meld well and the flavors develop.
- For best results, prepare the pudding a few hours ahead or the day before serving.
- You can substitute cool whip with homemade whipped cream for a fresher taste.
- Store leftovers covered tightly in the refrigerator for up to 3 days.
