TGIF! I am looking forward to a relaxing weekend, how about you? About a week ago my sister called and asked me for my banana pudding recipe. I was at the lake at the time so when I got home I looked it up in one of my cook books. And it reminded me how good it is! Want to know the secret to the easiest banana pudding recipe?
This banana pudding recipe is in fact one that I got from my sweet Mother-in-Law years ago. Whenever she would make it, it would magically disappear. Everyone LOVED it! I haven’t made it in years. With our boys gone, it seems a shame to make such a huge dessert. (and one that is NOT on our diet!) But today I decided to make it but instead of making it in a 9X13″ pan, I made it in individual plastic cups. This way I can keep a few for us and give the rest away!
I think the secret to this banana pudding recipe is the sour cream. There is no sugar added, but of course there is plenty of sugar in the pudding, Cool Whip and cookies. It costs about $12 to make. So, without further ado, here’s the recipe!
BANANA PUDDING RECIPE:
3 Cups Milk (I used 2%)
1 small package instant vanilla pudding
1 small package instant French vanilla pudding
1- 8 ounce Sour Cream
1- 8 ounce Cool Whip thawed
1 Box Vanilla Wafers
2-3 ripe bananas
Mix milk and puddings until creamy. Fold in Sour Cream and Cool Whip. Mix well.
Line the bottom and sides of a 9″ x 13″ glass pan with vanilla wafers.
Layer half of the pudding mixture on top of the wafers.
Add a layer of thinly sliced bananas.
Add the rest of the pudding.
Sprinkle crushed vanilla wafers on top if desired for garnish.
Chill for two or more hours and serve!
TIP: For my little banana pudding cups I used 9 ounce plastic cups. I put a layer of vanilla wafers on the bottom & sides. Then I added a heaping tablespoon of the pudding mix. I added a layer of bananas then topped it with another heaping tablespoon of pudding mix. For the garnish I used a slice of banana, more wafers and some crumbled wafers. I haven’t tried one yet but let me just say that I licked the bowl and it was DELICIOUS. And I had forgotten how tasty the vanilla wafers are too! This recipe made 10 generous cups of pudding. (only 9 would fit on this platter)
This banana pudding recipe is super simple to make especially if you make it in an oblong Pyrex dish. (Making it in the cups takes a bit longer of course.) It actually tastes better the next day after you make it so it’s a perfect make ahead dessert!
Thanks for stopping by! I hope you have a lovely weekend! See you Monday! xoxoxo Dell