Easy Southern Banana Pudding

Name: Easy Southern Banana Pudding
Prep time: 20 min
Total time: 3 h 20 min
Yield: 14 servings, about 2/3 cup each
Ingredients: 3 cups cold milk; 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding; 30 vanilla wafers; 3 banana s, sliced; 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

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Recipe by Kraft

Prep Time

20
min.

Total Time

3
hr.

20
min.

Servings

14 servings, about 2/3 cup each

Combine classic Southern-style banana pudding with crunchy vanilla wafers in this Easy Southern Banana Pudding dessert. Follow this simple recipe today!

What You Need

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3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
30 vanilla wafers
3 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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Make It

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Beat pudding mixes and milk with whisk 2 min. Let stand 5 min.
Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
Refrigerate 3 hours.

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Kitchen Tips
Nutrition

Healthy Living

Save 60 calories and 3.5 grams of fat per serving by preparing with fat-free milk, JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, reduced-fat vanilla wafers and COOL WHIP LITE Whipped Topping.

Special Extra

Garnish with additional banana slices, dipped in lemon juice to prevent darkening, just before serving.

Easy Low-Fat Southern Banana Pudding

Check out our Healthy Living version of Easy Low-Fat Southern Banana Pudding.

Servings

14 servings, about 2/3 cup each

Nutritional Information

Serving Size 14 servings, about 2/3 cup each
AMOUNT PER SERVING
Calories	180

Total fat	6g
Saturated fat	4g
Cholesterol	5mg
Sodium	260mg
Carbohydrate	32g
Dietary fiber	1g
Sugars	23g
Protein	3g
% Daily Value
Vitamin A	4 %DV
Vitamin C	4 %DV
Calcium	8 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Trudy from Delicious I love this recipe as it was super easy. I used the SF vanilla pudding with one 3oz. box of white chocolate. I also used vanilla wafers made from a bakery in our city that are handmade. Has anyone else found the pudding too thick and have to add more milk? I probably had to had 2 cups more. I use 2% HOOD milk so wonder if it thickens more than other 2%. I definitely will make this again and for company. I love to make pictures of food that I really like. Presentation is as important to me as eating the yummy dish.

Date published: 2017-01-17

Rated 5 out of 5 by Michelle from 4th of July staple Always a 4th of July staple at my house. I ended using the entire box of nilla wafers and 5 bananas in mine and making 3 layers instead of 2!

Date published: 2016-07-04

Rated 4 out of 5 by MrsKittyS from I've made this several times...YUMMY! I've made this several times...YUMMY! The first time I made it as the recipe recommended. I didn't like the strong banana flavor so the next time I used Vanilla Pudding instead. Better. The third time, I made the pudding first and put it in the refrigerator to set up and it worked better and the cookies didn't get soggy (I sprinkled coconut on top too!) WILL CERTAINLY MAKE THIS AGAIN!!!Maybe with some more changes - I think I will next try strawberry halves in place of the banana slices!

Date published: 2010-08-06

Rated 5 out of 5 by LPorter4296 from I made this to take to a bridal shower and I got so many raves! I made this to take to a bridal shower and I got so many raves! I should've doubled up the recipe because unfortunately, I didn't even get to try any! When I went to get some, every last bit had been scraped from the bowl. : ( I will definitely make this again though because it was super easy and it looked so pretty! I crushed up some vanilla wafers and sprinked them on top of the whipped cream....looked so gourmet!

Date published: 2006-07-10

Rated 5 out of 5 by Stacieb75 from A few people have said this isn't a southern recipe because it calls for instant pudding. A few people have said this isn't a southern recipe because it calls for instant pudding. However, I grew up in Stone Mountain, GA. Born and raised - and this is exactly how my granny made banana pudding and it's my fave. I knew it was a simple recipe and I've been looking all over for it and there are too many recipes that call for condensed milk or require baking - nope - this is it! The very recipe for banana pudding I grew up on.

Date published: 2014-06-04

Rated 5 out of 5 by whomekristi from This recipe is wonderful! This recipe is wonderful! I make mine in a rectangle casserole dish or tupperware. I like to make extra layers so I use an entire box of Nilla Wafers and 5 bananas. Any remaining cookies I crush and sprinkle on top. I refrigerate mine for at least 8 hours before eating so the wafers soften. (I have to keep my husband away from the kitchen in the mean time).

Date published: 2010-04-06

Rated 5 out of 5 by Diversu from I made this recipe with fat and sugar free instant pudding and fat free cool whip and it was just as... I made this recipe with fat and sugar free instant pudding and fat free cool whip and it was just as good as if you used the regular ingredients. And the big thing is no one ever knows you used low fat and sugar free pudding unless you tell them. It also has your fruit and milk serving in this recipe. I really enjoy this recipe .I ussed regular vannila wafers ,becauses the low fat have just as much fat inf not more .

Date published: 2006-08-15

Rated 5 out of 5 by saadia13 from One word, YUM! One word, YUM! I don't even like bananas or anything with bananas in it, the texture kind of puts me off, but this dessert was delicious! And easy as heck to make, as well as quick. From start to finish it must have taken me 10 minutes, and that's including the 5 minutes you have to let the pudding set. I used french vanilla pudding cuz that's all I had in my pantry, and it tasted fantastic.

Date published: 2010-05-21