Southern Banana Pudding
Sweet and delicious, this dessert will soon become a family favorite.
contains dairy
Ingredients
US
Metric
- 3 3/4 cups milk (fat-free)
- 2 boxes instant vanilla pudding and pie-filling mix (3.4 ounces each)
- 32 vanilla wafers
- 2 bananas (medium, sliced)
- 2 cups frozen whipped topping (light)
Make it lactose-friendly
- 3 3/4 cups milk (fat-free) → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Mix 3 1/2 cups of the milk with the pudding mixes. Beat the pudding mixture with a wire whisk for 2 minutes until it is well blended. Let stand for 5 minutes.
- Fold 1 cup of the whipped topping into the pudding mix.
- Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining milk over the wafers. Add a layer of banana slices and top with one-third of the pudding.
- Repeat layers, drizzling each wafer layer with remaining milk and ending with pudding. Spread the remaining whipped topping over the pudding.
- Refrigerate for at least 3 hours before serving.
Nutrition (per serving)
| Calories | 215 |
|---|---|
| Protein | 4.0 g |
| Fat | 4.0 g |
| Carbs | 41.0 g |
| Fiber | 1.0 g |
| Sodium | 376 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)