Our Southern Banana Tapioca Pudding takes only 20 minutes to prepare. The rest is just chill time in the fridge.
What You Need
Original recipe yields 14 servings
1/2 cup sugar
1/4 cup MINUTE Tapioca
3-1/2 cups milk
1 egg, beaten
1-1/2 tsp. vanilla
30 vanilla wafers
3 banana s, sliced
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Mix first 4 ingredients in large saucepan; let stand 5 min.
Bring to full boil on medium heat, stirring constantly. Remove from heat; stir in vanilla. Cool 20 min. (Pudding will thicken as it cools.)
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 surface of pudding with plastic wrap.
Refrigerate 3 hours. Just before serving, remove plastic wrap; cover with COOL WHIP.
Garnish with additional banana slices, dipped in lemon juice to prevent darkening, just before serving.
Covering surface of tapioca pudding with plastic wrap prior to refrigeration results in a creamer pudding.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, about 2/3 cup each
* 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.