The Best Southern Banana Pudding
The best southern banana pudding combines lemon-dipped bananas, sweetened condensed milk, vanilla wafers and pure whipped cream into a decadently rich dessert that makes itself right at home at any potluck, picnic, tailgate, or church function.
Equipment
- Whisk
- Mixing bowl
- Spatula
- Stand mixer with mixing bowl
- Whisk attachment for mixer
- Knife
- Serving bowl (such as a trifle bowl, glass bowl, or mason jars)
Ingredients
- 1 can of sweetened condensed milk (14 oz)
- 1 ½ cups of cold water
- 1 package of banana cream instant pudding (6 serving family size)
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- ¼ tsp vanilla extract
- Pinch of salt
- 1 box of vanilla wafers
- 3-4 bananas
- Lemon Juice
Instructions
- Whisk the sweetened condensed milk and cold water together in a large bowl. Add the pudding mix and mix until combined. Chill in the refrigerator for 5-10 minutes.
- Using the whisk attachment, whip the heavy whipping cream in a stand mixer until soft peaks form. Add the powdered sugar, vanilla extract and salt. Mix until combined.
- Take the banana pudding out of the refrigerator. Add ¾ cup of the whipped cream into the banana pudding and mix.
- Cut bananas into circular slices and place in a small cup. Add lemon juice and gently coat the bananas in the juice.
- In the desired serving bowl, layer the banana pudding, vanilla wafers, whipped cream, and bananas to fit the desired size of the bowl. Top with remaining vanilla wafers.
- Chill the pudding in the refrigerator for a minimum of 4 hours or even better, overnight.
Notes
Lovely Layering: For a dazzling presentation, place the vanilla wafers and bananas that touch the glass on their sides so they are visible through the glass. Wipe down the glass with a wet paper towel between adding layers in order to create clean lines.
Use instant pudding: Be sure that you are using instant pudding for this recipe and not 'cook and serve' pudding.