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+ servings
banana pudding close up

Banana Pudding

Melissa Belanger
With layers of creamy vanilla pudding, fresh sliced bananas, classic nilla wafer cookies and homemade whipped cream, this easy banana pudding recipe is made from scratch for the ultimate southern dessert. Serve it in individual portions or pile those layers into a trifle dish for a show stopping dessert.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon coarse salt
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 1/2 box Nilla Wafers
  • 2-3 bananas peeled and sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Combine sugar, cornstarch and salt in a large saucepan. Whisk to combine.
  • Slowly pour in the cold milk, whisking until smooth.
  • Heat saucepan to medium-high and cook until the milk starts to thicken. Stir as needed to prevent lumps. Allow the pudding to cook until the mixture coats the back of a spoon with a thick layer.
  • Remove from heat, stir in vanilla extract, and let the pudding cool to room temperature.
  • Layer crushed cookies, vanilla pudding and sliced bananas. Repeat until ingredients are gone or your chosen container is full.
  • In a large mixing bowl, whip the heavy whipping cream with sugar and vanilla extract until soft peaks form, about 5 minutes.
  • Top with the banana pudding with a layer of whipped cream.
  • Garnish with cookies and sliced bananas just before serving.
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