Banana Pudding Recipe
Make this tasty southern-inspired homemade Banana Pudding Recipe. Made with Nilla wafers, this from scratch trifle is the perfect Easter and spring dessert.
Equipment
Ingredients
- 2- 3.4 ounce packages vanilla instant pudding we used Jell-o
- 2 cups cold milk
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream divided after being whipped
- 15 ounce box Nilla wafers family size
- 8 bananas medium
- 2 teaspoons lemon juice
Instructions
Make the Filling:
- Measure milk into a large mixing bowl. Sprinkle boxes of vanilla pudding over the top and whisk until smooth and thick, about 2 minutes. Add sweetened condensed milk and stir to combine. Set aside.
- In a separate bowl using the whisk attachment on a mixer, whip the whipping cream on high speed until stiff peaks form. See photos above for a visual reference. If it becomes grainy, you've gone too far (See notes below for a quick fix). Scoop about ¾ of the mixture into the pudding mixture. Fold to combine then place in the refrigerator. Add the powdered sugar to the remaining whipped cream in the bowl and whip to combine. Place in refrigerator.
- Slice bananas and toss in the lemon juice to prevent browning.
Assembly:
- Reserve 3-5 Nilla wafers to decorate the top. Layer ¼ of the remaining Nilla wafers along the bottom of the trifle bowl. Layer ¼ of the bananas, then the ¼ of the pudding mixture. Repeat 3 more times. I like to place each layer neatly around the edges for a visually appealing edge then spread the rest around to fill in. After the final layer of pudding, top with the extra whipped cream and remaining wafers and crumbs.
- This can be served immediately, if desired but is best after refrigerating 2 or more hours. We recommend eating within 24 hours for the best texture.
Notes
- Make sure you save enough pudding mixture for the last layer! The first time I made this recipe I used too much pudding in my first 2 layers and didn't have enough for my top layer.
- You can substitute thawed Cool Whip for the whipped cream if desired. Use 12 oz. Just be warned this is already a sweet dessert and will be made even sweeter with Cool Whip.
- To sweeten the last bit of whipped cream that goes on the top for decorating, simply add 1 Tablespoon powdered sugar to it and beat until combined. We found it was good sweetened and unsweetened.
- Many banana desserts are designed to be used with ripe or overripe bananas. This is Not one of them. Ripe bananas can be mushy and hard to work with. We recommend using bananas that are still a little green on the tips.
- If your whip cream gets too whipped and becomes grainy, simply add about a Tablespoon or so more whipping cream and whip just to combine.
Nutrition
Calories: 542kcalCarbohydrates: 77gProtein: 7gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 58mgSodium: 292mgPotassium: 539mgFiber: 3gSugar: 52gVitamin A: 799IUVitamin C: 8mgCalcium: 174mgIron: 0.3mg
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