Banana Pudding Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Apr. 17, 2019
20150303-banana-pudding-vicky-wasik-1.jpg
Vicky Wasik

Alternating layers of vanilla pudding, ripe bananas, and Nilla wafers make a dish that is cold, creamy, and delicious.

Adapted from More From Magnolia: Recipes from the World Famous Bakery.

Recipe Facts

2.5

(4)

Active: 30 mins
Total: 5 hrs 30 mins
Serves: 10 servings

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Ingredients

  • 1 14-ounce can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 package instant vanilla pudding mix
  • 3 cups heavy cream
  • 1 12-ounce box Nabisco Nilla Wafers
  • 5 cups sliced bananas, from 5 to 6 bananas, sliced

Directions

  1. In a medium bowl, beat together sweetened condensed milk and water with a whisk until well combined, about 1 minute. Add the pudding mix and beat until mixture thickens slightly, about 2 minutes. Cover pudding and let it set in refrigerator for at least 3 hours and up to overnight.

  2. In a large bowl, whip heavy cream with a whisk until stiff peaks form, about 4 minutes. Fold in pudding mixture.

  3. In a large bowl (or individual parfait glasses) assemble the pudding. First, lay one third of Nilla Wafers across bottom of the bowl. Top with one third of the banana slices. Cover with one third of the pudding mixture. Continue with two more layers, reserving a few Nilla wafers to lay across the top as garnish.

  4. Let pudding set in refrigerator for at least two hours before serving. Can be made the day ahead.

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