Banana Pudding

Instructions

1. Make the Pudding Base:

1. In a large bowl, whisk together pudding mix and cold milk until smooth.
2. Add sweetened condensed milk and stir until fully combined.
3. Whip heavy cream to soft peaks (or use whipped topping), then gently fold into pudding mixture.

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2. Layer the Dessert:

1. In a trifle dish or 9×13 pan, spread a thin layer of pudding on the bottom.
2. Add a layer of vanilla wafers.
3. Top with a layer of banana slices.
4. Spread a layer of pudding over bananas.
5. Repeat layers until ingredients are used, ending with pudding on top.

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3. Chill & Serve:

• Cover and refrigerate at least 2–4 hours (overnight is even better so flavors meld).
• Just before serving, garnish with crushed wafers, whipped cream, or extra banana slices.

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Tips:

• For extra flavor, add a splash of vanilla extract or banana extract to the pudding.
• To prevent bananas from browning, toss slices lightly in lemon juice before layering.
• This can also be made warm-style with homemade custard and meringue topping (the old-fashioned Southern way).

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Would you like me to also share the old-fashioned baked banana pudding with meringue topping—the one grandma probably made? 🍌🥧