Banana Pudding with Boxed Pudding Recipe
Few desserts bring the same sense of comfort and nostalgia as banana pudding. This classic Southern treat has been a favorite for generations, known for its creamy layers of pudding, ripe bananas, and vanilla wafers. Whether you’re a seasoned cook or someone who prefers to stay out of the kitchen, banana pudding is the perfect no-bake dessert that’s quick, easy, and absolutely delightful. Here’s everything you need to know to whip up this crowd-pleaser for any occasion.
Why Banana Pudding with Boxed Pudding Recipe?
Banana pudding is the answer to every dessert lover’s dream—silky, sweet, and satisfying, without the need to turn on an oven. It’s an especially popular choice during warm months when you’d rather not bake, but it’s equally comforting during the holidays. Thanks to its tried-and-true ingredients and simple preparation, banana pudding is accessible for cooks of all skill levels.
What Makes It Special?
There’s something about the combination of soft bananas, smooth pudding, and the tender yet slightly crunchy texture of vanilla wafers that hits all the right notes. Plus, it’s endlessly versatile. With a few ingredient tweaks or creative layers, you can make this classic dessert truly your own.
Ingredients You’ll Need:
Here’s a basic list of what you’ll need to create a foolproof banana pudding:
- Pudding Mix: Instant vanilla pudding is a time-saver that delivers creamy, delectable results. Look for a 4-serving or 5.1-ounce box. Prefer a twist? Consider using banana cream pudding for extra banana flavor.
- Milk: Whole milk creates the creamiest texture, but you can substitute almond or oat milk for a dairy-free option.
- Sweetened Condensed Milk: This adds a rich sweetness that takes the pudding to the next level.
- Whipped Topping: Store-bought whipped topping like Cool Whip is quick and easy, but you can also whip your own heavy cream for a homemade touch.
- Vanilla Wafers: These cookies add that nostalgic crunch. Feel free to try alternatives like graham crackers or Pepperidge Farm Chessmen cookies.
- Bananas: Ripe bananas are key for sweetness and texture. Aim for bananas with no green and minimal brown spots.
Optional Additions:
- Vanilla Extract: A splash of this enhances the pudding’s flavor.
- Citrus Juice: A light brushing of lemon or orange juice can prevent banana slices from browning if made in advance.
How to Make Banana Pudding:
Making this dessert is as simple as mixing, layering, and refrigerating. Follow these easy steps:
Chill and Serve: Refrigerate for at least 4 hours to allow the flavors to meld and the pudding to set. Overnight chilling works beautifully, making this an ideal make-ahead dessert.
Prepare the Pudding: Whisk together the instant pudding mix and milk in a large bowl. Stir in the sweetened condensed milk until smooth. For added depth, mix in a teaspoon of vanilla extract. Fold in half of the whipped topping for a silky consistency.
Layer the Base: Spread a thin layer of the pudding mixture on the bottom of a 9×13-inch dish. Then, line the base with vanilla wafers to create your sturdy foundation.
Build the Dessert: Add a layer of evenly sliced bananas over the wafers. Top with more pudding. Repeat the layering process—cookies, bananas, pudding—until your dish is filled.
Top It Off: Use the remaining whipped topping to cover the pudding. For a decorative touch, crumble some wafers or arrange whole cookies and banana slices on top.
Tips for Success
- Choose the Right Bananas: Avoid using too-ripe bananas as they can become mushy. Aim for bananas with a firm texture and spot-on sweetness.
- Layer Strategically: Start and end with cookies so they soften perfectly when chilled. This creates a melt-in-your-mouth effect with every bite.
- Prevent Browning: If you’re assembling ahead of time, lightly coat bananas with citrus juice to keep them looking fresh.
Variations to Try
- Lighter Version: Use sugar-free pudding mix and whipped topping to cut down on calories without sacrificing flavor.
- Homemade Whipped Cream: Swap store-bought whipped topping for whipped cream made with heavy cream and vanilla.
- Play With Flavors: Add layers of chocolate or caramel drizzle for a richer dessert.
- Mini Servings: Assemble individual puddings in small jars for easy portioning and a charming presentation.
Why We Love It
Banana pudding isn’t just a dessert—it’s a memory on a plate. With its ease of preparation and undeniable charm, it’s perfect for family gatherings, potlucks, or a treat after dinner. Plus, the lack of baking means you’ll have more time to relax and enjoy the sweet moments with your loved ones.
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Give this banana pudding recipe a try, and you’ll quickly discover why it’s a beloved dessert across generations. With its creamy layers and nostalgic appeal, it might just become your go-to recipe for every celebration!
Banana pudding with boxed pudding
Ingredients
- 1 (5.1-ounce) package instant vanilla pudding mix
- 2 cups whole milk (or substitute almond/oat milk for a dairy-free option)
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract (optional, for enhanced flavor)
- 1 (8-ounce) container whipped topping (e.g., Cool Whip, thawed)
- 1 (11-ounce) package vanilla wafers (or substitute graham crackers/Pepperidge Farm Chessmen cookies)
- 6-7 large ripe bananas, sliced
- 1 teaspoon citrus juice (optional, to prevent banana browning)
Optional for Topping
- Crumbled vanilla wafers
- Sliced bananas
Instructions
Step 1: Prepare the Pudding Mixture
- Whisk the instant vanilla pudding mix and milk together in a large mixing bowl until smooth and set.
- Stir in the sweetened condensed milk until the mixture is creamy and well combined.
- Add a splash of vanilla extract for extra flavor (optional).
- Gently fold in half of the thawed whipped topping to create a light, silky pudding mixture.
Step 2: Layer the Dessert
- Start by spreading a thin layer of the pudding mixture on the bottom of a 9×13-inch dish to keep things in place.
- Line the dish with a single layer of vanilla wafers to form the base.
- Place a layer of banana slices evenly over the cookies. Tip: Brush banana slices lightly with citrus juice if preparing in advance to keep them from browning.
- Spread a thick layer of the pudding mixture over the bananas.
Step 3: Build More Layers
- Repeat the layers—vanilla wafers, bananas, and pudding—until the dish is nearly full.
- Finish with a layer of the remaining pudding mixture for a smooth top.
Step 4: Add the Final Topping
- Spread the remaining whipped topping over the pudding layer.
- Decorate with some crumbled vanilla wafers, whole cookies, or extra banana slices for a polished look.
Step 5: Chill to Perfection
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This gives the cookies time to soften and allows the flavors to meld into creamy perfection.
Serving
- Once chilled, slice into generous portions and serve cold. This recipe serves about 10-12 people, making it perfect for family gatherings, potlucks, or special occasions.
Notes
Tips for Success
- Bananas: Use ripe bananas for the best sweetness and texture, but avoid overly brown or mushy ones.
- Layering: Starting and ending with cookie layers creates the perfect consistency and taste.
- Make Ahead: Assemble the pudding a day ahead for convenience, but avoid adding banana slices on top until just before serving.
Fun Variations
- Banana Lovers: Swap the vanilla pudding for banana cream pudding for extra flavor.
- Lighter Option: Use sugar-free pudding mix and whipped topping for a reduced-calorie version.
- Caramel Drizzle: Add a layer or topping of caramel sauce for a decadent twist.
- Mini Servings: Prepare in individual mason jars or cups for easy serving and portion control.