Pineapple Banana Pudding is what you get when you combine two of our existing recipes. This recipe is a combination of our Watergate Salad recipe as well as our Easy Southern Style Banana Pudding. It’s easy to assemble, and the combination of pineapple and bananas makes this dessert taste very tropical. This Simple Pineapple Banana Pudding is amazing.
You have to try this recipe. You’ll love it. In fact, one of my taste testers has proclaimed that from now on, she’s bringing this with her when she goes to Potlucks. Her reason is that no one else will be bringing it, and she’s sure that everyone will love it.
What will you need to prepare this recipe?
From the Pantry
- Crushed Pineapple
- Vanilla Instant Pudding
- Vanilla Wafers
From the Freezer
- Frozen Whipped Topping
An unintentional benefit of making pineapple banana pudding instead of our other banana pudding recipe is that you don’t need to use milk. This comes in handy if you’re trying to save the milk for your children, and you don’t want to go to the store, or if you thought you had milk in the fridge, but someone drank it. (Am I the only person this happens to?)
Have you ever used pineapple in banana pudding? Let us know by leaving a comment below.
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Simple Pineapple Banana Pudding
- 1 20 oz can crushed pineapple in it's own juice ($0.99)
- 1 4 serving size box vanilla instant pudding ($0.75)
- 1 8 ounce container cool whip ($0.99)
- 3 medium bananas sliced ($0.41)
- 1 box vanilla wafers (you may not use all of them) ($1.57)
- Pour canned pinapple and it's juice into a large bowl
- Sprinkle vanilla instant pudding mix over pineapple.
- Mix pineapple and instant pudding together unitl the mixture begins to thicken and the pudding mix is evenly distributed. This takes about two minutes.
- Fold the cool whip into the pineapple mixture until well combined.
- Arrange a layer of vanilla wafers on the bottom of your 2 quart serving dish. (I alternate between a rectangular pan (11X7 inches) or a deep glass bowl when I make banana pudding.)
- Arrange sliced bananas on top of the vanilla wafers.
- Spread 1/2 of the pineapple mixture on top of the sliced bananas.
- Arrange a layer of vanilla wafers on top of the pineapple mixture.
- Top this layer of vanilla wafers with more sliced bananas.
- Arrange the last of the pineapple mixture on top of the bananas.
- Arrange vanilla wafers around the edge of the top of the top of the pudding, and place on in the center of the dish.
- Crush a few vanilla wafers and sprinkle it over the top between the wafers.
- Cover the assembled dish and place in the refrigerator for a minimum of two hours, but overnight is better to allow the cookies to soften and all the flavors to combine.
The following nutrition information is for one serving of the pineapple banana pudding (1/8th of the recipe or about 1 cup) prepared according to the recipe above. This recipe works equally well using sugar free pudding mix, and fat free or sugar free cool whip if you’re trying to cut down on calories.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.