My mother made delicious banana cream pies when I was growing up. We’ll talk about Mom’s pies later. My friend, Tammy, had a mother who made delicious banana pudding. Both of them made these dishes from scratch. I will be sharing their recipes in the future. Anyone who comes here often knows that sometimes,
I just want to be lazy, I want to take a simple approach to making dessert.
This recipe fits the bill, though banana pudding is still labor-intensive if you want it to look pretty. My mom asked me once why we bothered to take all the time to make the banana pudding look so pretty when the family devoured it so fast. She once suggested that we just pile everything into the bowl haphazardly and give it a stir and top it with some crumbs. We both agreed that the family might not notice, but we never gave it a try just in case they liked the way it looked.
Here’s how you make this version of the pudding.
Put 3 cups of milk in to a bowl.
Add 1 teaspoon of vanilla extract and two 4 serving size packages of vanilla instant pudding.
Stir until pudding begins to thicken.
Fold in an 8 ounce package of frozen whipped topping, thawed. Then set aside.
Arrange a layer of vanilla wafers in the bottom of a 9 x 12 inch baking dish.
Arrange sliced bananas on top of this (Sorry, I forgot to take a picture of this step.)
Then spoon half of the pudding mixture on top of the bananas and cookies and spread evenly across the entire pan.
Then, layer cookies on top of the pudding mixture. Top these cookies with more sliced bananas. (Yes, I realize that I forgot to take a picture of the bananas, AGAIN!)
Spoon the rest of the pudding on top of this layer of cookies and bananas and smooth it over the pan, spreading it evenly to the edges.
Finish pudding by putting a row of cookies around the edge of the pan and sprinkle some crushed cookies over the middle. Cover the pan and refrigerate for a couple of hours before serving. (You can eat it right away, but the cookies get soft if you let it sit in the fridge for a couple of hours.)
To make this recipe more friendly for dieters or diabetics, make it with non-fat milk and sugar-free instant pudding. You can choose either fat-free or sugar-free frozen whipped topping, too. No one in my house has complained when I make it this way, and my diabetic guests are appreciative.
- 3 cups milk
- 2 (4 serving size) packages of Instant Vanilla Pudding mix
- 1 teaspoon vanilla extract
- 1 (8 oz) package frozen whipped topping, thawed
- 4-6 bananas sliced
- 12 oz box vanilla wafers
- Mix together milk and instant pudding until pudding begins to thicken.
- Stir in vanilla extract and mix well.
- Fold in frozen whipped topping.
- Set aside.
- Place vanilla wafers in a single layer on the bottom of a 9x12 inch pan
- Slice bananas and layer them in a single layer on top of the vanilla wafers.
- Top bananas and vanilla wafers with half of the pudding mixture.
- Spread pudding evenly over vanilla wafers and all the way to the edge of the pan.
- Layer with another layer of vanilla wafers then another layer of bananas.
- Top with the pudding and spread it to the edge of the pan.
- Place a row of cookies around the edge of the pan and sprinkle crushed cookies into the middle.
- Cover and refrigerate for 2 hours before serving.