Banana Pudding is an old Southern treat. The basic recipe involves pudding, sliced bananas, vanilla wafers, and whipped cream stacked in layers. My mom’s version is a quick and easy recipe using instant pudding and whipped topping, although you can certainly use cooked pudding and make your own whipped cream. My mother often gets requests to bring this to dinner parties. It’s a light and fun treat that I really enjoy in the summertime.
MOM’S BANANA PUDDING
Serves 6 to 8.
12 ounces vanilla wafers
4-6 bananas, peeled and sliced into rounds
2 (3.4 ounce) boxes french vanilla instant pudding
3 cups skim milk
1 (14 ounce) can fat-free sweetened condensed milk
12 ounces light or fat-free whipped topping
1. Mix skim milk and pudding. Stir in sweetened condensed milk. Put in the frig to set at least 5 minutes.
2. Line the bottom and sides of a trifle bowl or 9 x 13 pan with vanilla wafers.
3. Add a layer of bananas on the bottom.
4. Fold whipped topping into pudding. Add a layer of pudding mixture on top of bananas.
5. Continue layering vanilla wafers, bananas, and pudding. Garnish the top with vanilla wafer crumbs. Serve chilled.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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