The Banana Pudding So Good, It Never Makes It To Day Two

Some desserts have a way of instantly feeling like home, and banana pudding tops that list every time.

With layers of velvety pudding, fluffy whipped cream, and soft vanilla wafers nestled between fresh banana slices, this classic treat is as comforting as it is beautiful.

It’s easy to make, endlessly nostalgic, and the kind of dessert that disappears faster than you can chill it.

Ingredients

1 (14-oz.) can sweetened condensed milk
1 1/3 c. whole milk
1 (5.1-oz.) package instant vanilla pudding mix
3 c. heavy cream
1 tsp. pure vanilla extract
1 (12-oz.) box vanilla wafer cookies
4 bananas, sliced into coins
2 tsp. granulated sugar

Make The Creamy Base

In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, and instant pudding mix until smooth and lump-free.

The mixture should start to thicken slightly as you stir.

Place the bowl in the refrigerator for about 5 minutes to set – the brief chill helps the pudding develop its creamy texture while you prepare the next layer.

Whip The Cream To Perfection

In a separate large bowl, beat the heavy cream and vanilla extract using a handheld mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.

This step gives the pudding its signature lightness.

Set aside half of the whipped cream for the topping, and gently fold the remaining half into the chilled pudding mixture. The result is a luscious filling that’s both rich and airy.

Layer The Goodness

Grab a 3-quart trifle dish or deep glass bowl to showcase the dessert’s layers.

Start by covering the bottom with a layer of vanilla wafers. Spoon one-third of the pudding mixture over the wafers, spreading it evenly.

Add another layer of wafers, followed by a layer of sliced bananas.

Repeat this process – pudding, wafers, bananas – until you reach the top, finishing with a final layer of pudding. Reserve a handful of wafers for the finishing touch later.

Chill And Finish With Flair

Cover the dish and refrigerate for at least 3 hours, or overnight if you can wait.

The chilling time allows the flavors to meld and the wafers to soften slightly, creating that classic pudding-cake texture.

Just before serving, stir granulated sugar into the reserved whipped cream for a touch of sweetness. Dollop or spread it over the top, then crumble the remaining wafers and sprinkle them across the creamy surface.

How To Store It (If You Have Any Left!)

Banana pudding tastes best within the first couple of days. Store leftovers in an airtight container and keep them refrigerated for up to 2 days.

After that, the bananas begin to brown and soften, and the cookies turn extra tender – similar to an icebox cake.

If you prefer a bit of crunch in your wafers, enjoy your pudding sooner rather than later. Either way, this dessert rarely lasts long enough to worry about storage.