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. I like to dress it up for parties and serve it in a trifle bowl.
Make it Gluten Free
With the availability of gluten-free cookies, puddings, and other boxed snacks, you can now make this gluten-free. Look for boxes of gluten-free vanilla wafers and instant pudding in your local store. And as always, check all of your ingredients before using.
Mom’s Banana Pudding
- medium mixing bowl
- hand mixer
- trifle bowl or 9x13-inch pan
- 12 ounces gluten-free vanilla wafers
- 6 bananas (peeled and sliced into rounds)
- 2 boxes gluten-free french vanilla instant pudding (3.4 ounces each)
- 3 cups skim milk
- 14 ounces fat-free sweetened condensed milk
- 12 ounces gluten-free light or fat-free whipped topping
- Mix skim milk and pudding. Stir in sweetened condensed milk. Put in the frig to set at least 5 minutes.
- Line the bottom and sides of a trifle bowl or 9 x 13 pan with vanilla wafers.
- Add a layer of bananas on the bottom.
- Fold whipped topping into pudding. Add a layer of pudding mixture on top of bananas.
- Continue layering vanilla wafers, bananas, and pudding. Garnish the top with vanilla wafer crumbs. Serve chilled.