Banana Cream Pudding
This recipe is part of my most recent series “Baby is the Size of a…” We are at week 21, and baby is the size of a banana! I’m a little over halfway through pregnancy and having so much fun with this series. I’m spending this week in Kentucky with family and it’s been so fun to see most of them for the first time since I found out I was pregnant. Next time Kory and I are in Kentucky will be in October when we have the baby shower! I did not plan to have a fall shower, but I’ll admit I’m pretty basic and honestly can’t wait for a pumpkin themed shower. It’s all just flying by and we are getting more and more excited.
Let’s get to the recipe though! This is my grandmas banana cream pudding recipe and I knew it was the perfect one for this week. It’s just so nostalgic and made me happy to have for dessert. Banana cream pudding is layered with a pudding and cool whip mixture, banana slices, and vanilla wafers. It’s honestly so delicious!
Banana Cream Pudding
Ingredients
- 2 packs vanilla instant pudding (3.4 oz each)
- 4 cups milk
- 1 can sweetened condensed milk
- 1 tub cool whip (8 oz)
- 3 bananas, sliced
- Vanilla wafers
Instructions
- In a large bowl mix pudding packets with milk. Whisk for about 2 minutes and then refrigerate for 5 minutes.
- After refrigerating, whisk in the sweetened condensed milk and most of the tub of cool whip (save just a little to spread on top).
- It's time to layer! In a large casserole dish pour half of the pudding and whip cream mixture and spread out. Add a layer of vanilla wafers and sliced bananas.
- Repeat this process and then top with a thin layer of whip cream.
- Refrigerate for at least one hour, enjoy!