π Classic Banana Pudding Recipe
π Ingredients
For the Pudding (from scratch):
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2 cups (480ml) whole milk
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Β½ cup (100g) granulated sugar
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3 tbsp cornstarch
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ΒΌ tsp salt
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3 large egg yolks
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2 tbsp unsalted butter
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1 Β½ tsp vanilla extract
Or use 1 package (5.1 oz) instant vanilla pudding mix + 2 cups cold milk if you want the shortcut.
For Assembly:
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1 box Nilla Wafers or similar vanilla cookies
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3β4 ripe bananas, sliced
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1 container (8 oz) whipped topping (like Cool Whip) or homemade whipped cream
π³ Instructions
1. Make the Pudding (If Homemade):
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In a medium saucepan, whisk together sugar, cornstarch, and salt.
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Add egg yolks and milk, and whisk until smooth.
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Heat over medium, whisking constantly, until thickened (about 7β10 minutes).
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Remove from heat; stir in butter and vanilla.
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Let cool slightly (place plastic wrap directly on surface to avoid a skin forming).
2. Assemble the Layers:
In a 9×9 dish, trifle bowl, or individual cups:
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Bottom layer: Vanilla wafers
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Next: Banana slices
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Then: A layer of pudding
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Repeat until you reach the top, ending with pudding or whipped topping.
3. Top It Off:
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Spread whipped topping over the final pudding layer.
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Crush a few extra wafers on top for garnish.
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Add banana slices on top just before serving (optional).
βοΈ Chill:
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Refrigerate for at least 4 hours (overnight is best!) so the cookies soften and flavors meld.
π Variations:
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Toasted meringue topping for a traditional Southern flair
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Use banana-flavored pudding for extra banana boost
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Add cream cheese to the pudding for a thicker, richer version (Southern twist)
Want a no-bake version, mini cups, or a layered cake-style banana pudding? I can help with that too!