Ingredients
1 1/3 c. whole milk
1 (5.1-oz.) package instant vanilla pudding mix
1 (14-oz.) can sweetened condensed milk
3 c. heavy cream
1 tsp. pure vanilla extract
1 (12-oz.) box vanilla wafer cookies
4 bananas, sliced into coins
2 tsp. granulated sugar
Preparation
Step 1In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.Step 2In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.Step 3Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.Step 4Refrigerate for at least 3 hours, or up to overnight. Step 5Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.
Can I make homemade pudding? Absolutely! If you’ve got the time, our classic vanilla pudding would be killer in this. No worries if it’s hard to find whole vanilla beans, pure vanilla extract will do the job just fine. Do I need a trifle dish to make this? Though trifle dishes are the most classic way to serve banana pudding, you can serve them in pretty much anything you want! Your favorite 9"-x-13" baking dish will work just fine, or build mini versions in mason jars or stemless wine glasses for personalized servings. Can I make this in advance? Absolutely! You can make this pudding up to 48 hours in advance. Any longer and the bananas will begin losing moisture and start oxidizing, so it’s best to stick to a maximum of 2 days if you don’t want wilted, blackened bananas. How long does banana pudding keep? Kept in an airtight container in the fridge, banana pudding can last up to 4 days. The bananas will weep and the wafer cookies will continue to get softer with time, so if you’re not a fan of soggy cookies, try to finish it sooner! Can I freeze leftovers? We don’t recommend freezing banana pudding. The crystallization that will happen once frozen will alter the texture of both the bananas and the pudding, and once defrosted, the dessert just won’t taste the same anymore! Hungry for all things banana pudding? Try our banana pudding cheesecake recipe or our no-bake banana pudding lasagna! Made this? Let us know how it went in the comment section below!
