banana pudding

Here’s a classic Southern-style Banana Pudding recipe — creamy, dreamy, and layered with fresh bananas, vanilla wafers, and rich homemade pudding (or you can go the quick route with instant pudding).

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🍌 Classic Banana Pudding Recipe

📝 Ingredients

For the Pudding (from scratch):

• 2 cups (480ml) whole milk

• ½ cup (100g) granulated sugar

• 3 tbsp cornstarch

• ¼ tsp salt

• 3 large egg yolks

• 2 tbsp unsalted butter

• 1 ½ 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:

• 1 box Nilla Wafers or similar vanilla cookies

• 3–4 ripe bananas, sliced

• 1 container (8 oz) whipped topping (like Cool Whip) or homemade whipped cream

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🍳 Instructions

1. Make the Pudding (If Homemade):

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.

2. Add egg yolks and milk, and whisk until smooth.

3. Heat over medium, whisking constantly, until thickened (about 7–10 minutes).

4. Remove from heat; stir in butter and vanilla.

5. Let cool slightly (place plastic wrap directly on surface to avoid a skin forming).

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2. Assemble the Layers:

In a 9×9 dish, trifle bowl, or individual cups:

1. Bottom layer: Vanilla wafers

2. Next: Banana slices

3. Then: A layer of pudding

4. Repeat until you reach the top, ending with pudding or whipped topping.

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3. Top It Off:

• Spread whipped topping over the final pudding layer.

• Crush a few extra wafers on top for garnish.

• Add banana slices on top just before serving (optional).

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❄️ Chill:

• Refrigerate for at least 4 hours (overnight is best!) so the cookies soften and flavors meld.

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🔄 Variations:

• Toasted meringue topping for a traditional Southern flair

• Use banana-flavored pudding for extra banana boost

• Add cream cheese to the pudding for a thicker, richer version (Southern twist)

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Want a no-bake version, mini cups, or a layered cake-style banana pudding? I can help with that too!