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Banana Pudding

Banana Pudding is a southern classic.

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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!

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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!

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You can also reduce the sugar content in this by using sugar free pudding and sugar free vanilla wafers.

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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!

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Ingredients

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

3 bananas

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Directions

  1. Using a hand mixer, combine pudding, vanilla extract, milk and heavy cream in a large bowl.  Mix well.

  2. Fold in one container of cool whip.

  3. Place a layer of wafers on the bottom of the casserole dish.

  4. Slice the bananas and layer on top of the cookies.

  5. Spread a layer of the pudding mixture on top.

  6. Repeat another layer of wafers, then bananas, then pudding.

  7. Top with cool whip and a few more cookies for garnish.

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