Banana Pudding

banana pudding

Banana Pudding

Recipe by Melissa Nicholson Course: Dessert


Prep time



My entire family loves this like crazy. One of my favorite parts about banana pudding is that it’s even better the next day. I prefer to make it a day before I am going to serve it.


  • 14 oz 14 can of sweetened condensed milk

  • 1 1/2 cups 1 1/2 cold water

  • 1 (4 serving) 1 package instant vanilla pudding mix

  • 1 pint 1 whipping cream, whipped

  • 36 vanilla wafers

  • 3 medium bananas

  • lemon juice


  • Slice up the bananas and toss them in a bowl with lemon juice. Once coated, remove the bananas from the juice. This prevents the bananas from getting too brown.
  • In a large mixing bowl, combine the condensed milk and water. Add pudding mix and beat until blended.
  • Fold in whipped cream.
  • Spoon 1 cup pudding mixture into a 2 1/2 quart dish.
  • Top with 1/3 each of the wafers, bananas, and pudding mixture. Repeat layering twice, then top with remaining pudding.
  • Chill thoroughly…overnight is best.
  • You can top with a few wafers or banana slices to make it pretty but it isn’t necessary.


  • I double this every time because we always have a large group. When doubling, it fits great in a 9×13 pan.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.