Banana Pudding

Made with real whipped cream, this banana pudding recipe is so good...and so easy!

Banana Pudding

1 (14 oz.) can sweetened condensed milk

1 1/2 cups cold water

1 (3.4 oz.) box instant vanilla pudding mix

1 pint (16 oz.) heavy whipping cream

1 box vanilla wafers

5 or 6 medium-sized bananas

Chill large mixing bowl and beaters or whisk attachment.  In a separate large bowl (I use a 3 qt), whisk together the sweetened condensed milk and water.  Add pudding mix, and whisk for 2 minutes.  Mixture will be thinner than normal pudding.  Chill for 5 minutes.  Meanwhile, in the chilled mixing bowl, whip cream at high speed until stiff peaks form. (See note below.)  Gently fold the whipped cream into the pudding mixture with a spatula.  

Spoon 1 cup pudding mixture into a 2.5 qt. serving bowl or trifle bowl.  Top with one layer of vanilla wafers laid side by side (I leave a little space in between the wafers.)  Slice bananas into 1/4-inch slices.  Layer one layer of sliced bananas on top of vanilla wafers (lay side by side closely together). Top with half* of the remaining pudding and another layer of wafers and bananas.  Top with the rest of the pudding and garnish as desired.  Chill for four hours before serving.  Store in refrigerator.

*My serving dish and trifle bowl both widen at the top, so I use two cups of pudding for the second pudding layer and the remaining pudding (about three cups) for the top layer.

Note:  For a great whipped cream visual guide, click here.

Click here for printable format