Banana Pudding is a southern classic.
There are quite a few versions of creamy banana pudding. Sometimes I make the pudding from scratch using eggs, sugar and milk; however, this version is far less complicated and so delicious!
My idea of a delicious banana pudding has just enough bananas in it to provide a banana flavor, but not too many because bananas can become a little slimy over time. If you like more bananas, go for it!
You can also reduce the sugar content in this by using sugar free pudding and sugar free vanilla wafers.
I love to use the mini vanilla wafers, but that is totally optional. I also use a lot of wafers. The amount can be adjusted if you prefer fewer cookies in the mix. This makes a very large dish. A 9x13 casserole dish or lasagna dish works really well!
2 - 1.5 oz boxes vanilla instant pudding
2 cups heavy cream
4 cups whole milk
2 - 8 oz containers extra creamy cool whip
2 teaspoons vanilla extract
2 boxes vanilla wafers
Using a hand mixer, combine pudding, vanilla extract, milk and heavy cream in a large bowl. Mix well.
Fold in one container of cool whip.
Place a layer of wafers on the bottom of the casserole dish.
Slice the bananas and layer on top of the cookies.
Spread a layer of the pudding mixture on top.
Repeat another layer of wafers, then bananas, then pudding.
Top with cool whip and a few more cookies for garnish.