Banana pudding holds a special place in my heart. It was one of the first things I made with my husband when we were dating. It’s incredibly easy to make and there is almost no way to make it not taste delicious.
That’s why when I was assigned Wendy from “A Day in the Life on the Farm” for this month’s Secret Recipe Club, my decision was easy. Wendy and her husband Frank are retired police officers that escaped the city and live on a 12-acre farm. She made this pudding for brunch after Christmas which reminded me that it’s a great crowd pleaser. It fit the bill perfectly for my brother-in-law’s girlfriend that was visiting from out of town for a dinner party at our place.
It’s impossible not to like banana pudding! It’s absolutely delicious. To elevate it a little bit more I drizzled some salted caramel sauce on top. I served these in highball glasses as dessert. I can also attest to the fact that they are good in the morning because I ate all the leftovers for breakfast the next day — Wendy was smart serving this at brunch!
Banana Pudding Recipe
By July 27, 2015Published:
- Yield: 14 Servings
- Prep: 5 mins
- 1 package vanilla wafers
- 1 large package instant vanilla pudding mix
- 2½ cups milk
- 3 large bananas
- 1 cup heavy cream or frozen whipped topping
- Place vanilla wafers in bottom of serving dish making a single layer. Cut bananas into slices. Layer half the sliced bananas over the cookies.
- Whisk together pudding mix and milk for 2 minutes. Pour half of the unset pudding over the wafers and bananas.
- Repeat the layers.
- If making whipped cream: Using a stand mixer with whisk attachment, beat the cream to semi stiff peaks. Top pudding with cream.
- Refrigerate for at least one hour. Garnish with additional cookies right before serving.
- Cuisine: American