Here’s a classic, creamy Southern-style banana pudding—the kind with layers of vanilla wafers, bananas, and rich pudding. You can choose no-bake, baked meringue, or whipped cream topping versions.
🍌 Classic Banana Pudding (No-Bake Version)
Serves 8–10
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (or homemade whipped cream)
- 4–5 bananas, sliced
- 1 box vanilla wafers
Instructions
1. Make the Pudding
- In a bowl, whisk together pudding mix and cold milk for 2 minutes until thickened.
- Stir in sweetened condensed milk and vanilla.
- Fold in half of the whipped topping.
2. Layer the Dessert
In a large dish:
- Add a layer of vanilla wafers
- Add a layer of banana slices
- Add a layer of pudding mixture
Repeat until the dish is full, ending with pudding.
3. Top It Off
- Spread the remaining whipped topping on top.
- Garnish with a few crushed wafers for texture.
4. Chill
- Refrigerate at least 2–4 hours, or overnight for best flavor.
🍌✨ Southern Baked Banana Pudding (Meringue Top)
If you want the old-fashioned version:
Make homemade pudding:
- 1 cup sugar
- 1/2 cup flour
- 1/2 tsp salt
- 2 cups milk
- 4 eggs, separated
- 1 tbsp butter
- 1 tsp vanilla
Cook the pudding on the stove, layer with bananas and wafers, then top with whipped egg-white meringue and bake at 350°F for 12–15 minutes until golden.
💡 Tips for the BEST Banana Pudding
- Use just-ripe bananas (not overly brown).
- Add a splash of banana extract for stronger flavor.
- For thicker pudding, use only 2 ½ cups milk.
- For extra richness, mix in 8 oz softened cream cheese with the condensed milk.
Want a banana pudding poke cake, banana pudding cheesecake, or the popular Magnolia Bakery style version?
