Southern Banana Pudding (Creamy, Homemade & Classic)

A beloved homemade dessert made with layers of creamy vanilla pudding, fresh banana slices, and crisp vanilla wafers that soften as the dessert chills. Topped with fluffy whipped cream and a sprinkle of cookie crumbs, this classic treat is sweet, comforting, and perfect for sharing.

Equipment

• Large mixing bowl
• Whisk
• Spatula
• Rectangular glass baking dish

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 3 cups cold whole milk
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 4–5 medium ripe but firm bananas
• 1 box (approximately 11 ounces) vanilla wafer cookies
• ½ cup additional whipped topping, optional
• 4–6 vanilla wafers, crushed
• A few banana slices, optional for immediate serving

Instructions

1. Pour the cold milk into a large mixing bowl. Add both packages of instant vanilla pudding mix and whisk for approximately 2 minutes, or according to the package instructions, until the mixture begins to thicken.
2. Add the sweetened condensed milk and vanilla extract. Whisk until smooth and evenly combined. The pudding should have a creamy consistency without visible lumps.
3. Add the thawed whipping toping to the pudding mixture. Using a spaula, gently fold it into the pudding until the mixture becomes light, fluff, and uniform. Avoid stirring too aggressively, as gentle folding helps preserve the airy texture.
4. Place the mixture in the refrigerator while you prepare the banans and cookies.
5. Peel the bananas and cut them into rounds approximately ¼ inch thick. Try to keep the slices similar in thickness so they distribute evenly throughout the dessert. Slice the bananas shortly before assembling the pudding to reduce browning.
6. Choose a rectangular glass baking dish or another serving dish with enough depth for several layers. Arrange a single layer of vanilla wafers across the bottom of the dish. The cookies can overlap slightly to cover the surface. Don’t worry if a few gaps remain around the edges; the pudding will fill them.
7. Arrange a layer of banana slices over the vanilla wafers. Spread them relatively evenly so each serving will contain a good amount of banana. You can place a few additional wafers along the sides of the dish to make the layers visible through the glass.
8. Spoon approximately one-third of the pudding mixture over the bananas and cookies. Use a spatula to spread it gently into an even layer, making sure the pudding reaches the edges of the dish. The pudding should cover the banana slices and fill the spaces between the wafers.
9. Continue layering the ingredients in the following order: Vanilla wafers, Banana slices, Creamy pudding. Repeat until the ingredients are used, finishing with a layer of pudding on top. Depending on the depth of your dish, you may have two or three sets of layers. Reserve a few cookies for the topping.
10. Spread a thin layer of additional whipped topping over the pudding if desired. Crush the reserved vanilla wafers and sprinkle the crumbs over the surface. For a more rustic homemade appearance, leave a few larger cookie pieces rather than crushing everything into fine crumbs. If you want to decorate the top with banana slices, add them shortly before serving so they remain fresh-looking.
11. Cover the dish with plastic wrap or a suitable lid and refrigerate for at least 4 hours. For the best texture, allow it to chill for 6 hours or overnight. This gives the vanilla wafers time to soften and absorb some of the creamy pudding. Keep the dessert refrigerated until you’re ready to serve.
12. Remove the pudding from the refrigerator and spoon portions into individual bowls. Each serving should contain creamy vanilla pudding, banana slices, and softened wafers. The layers may look slightly uneven when served, and that is part of the charm of homemade banana pudding. Serve chilled and enjoy.

Notes

Choose bananas that are yellow with only a few small brown spots. Very ripe bananas can become mushy and darken more quickly in the pudding.