Rich, creamy, smooth, and simply delightful, banana pudding is a family classic at our homestead. Whenever we announce that there will be southern banana pudding served after dinner, you can bet your bottom dollar that the kiddos inhale their veggies like nobody’s business. This recipe creates such a velvety texture of sweet pudding and bananas topped with Cool Whip whipped topping. Don’t forget the crunchy Nabisco Nilla Wafers…mmmm!
Nosh on this southern banana pudding after dinner, as a snack, or make it for a party. It was a major hit at our son’s fourth birthday extravaganza.
Honestly, I think the kids wolfed down the southern banana pudding more than the ice cream and cake! I had to make sure to hide a serving for my husband and myself. For real, this banana pudding recipe is THAT good!
Who can resist Cool Whip, pudding, bananas, and vanilla wafers? I know that I can’t. Granted, my family and I are suckers for sweet treats but c’mon, this dessert is simply dreamy. And guess what? Even though there is sugar in this southern banana pudding, it’s still a healthier option than some other desserts. It’s a win across the board in my book.
Sounds amazing to me!
Ingredients
- 2 pkg. (3 oz. each) JELL-O Vanilla Flavor Cook & Serve Pudding
- 4-1/2 cups milk
- 3 eggs, separated
- 42 vanilla wafers (1/2 of 12-oz. pkg.)
- 2 large bananas, sliced
- dash McCormick cream of tartar
- 1/3 cup Domino sugar
Instructions
Heat oven to 350°F.
Beat pudding mixes and milk in medium saucepan with whisk until blended. Beat egg yolks in small bowl until blended. Gradually stir into milk mixture. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
Arrange layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of 1/3 of the pudding and half the banana slices. Repeat layers; cover with remaining pudding.
Beat egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Spread over pudding, sealing to edge of dish.
Bake 15 min. or until meringue is browned. Cool.