Last updated on June 9, 2019 by Liza Hawkins
This banana pudding recipe is very easy, perfect for a large crowd and is even better when made ahead!
If you’ve never visited Savannah, Ga., you must add it to your bucket list of places to visit before you die.
I spent two years there after college, and would happily return in a heartbeat.
The food, the rich historical architecture, the warm personalities, the food and the food—can’t beat it all (yes, food three times).
One of my favorite food revelations from my time in Savannah is a little thing called banana pudding.
Oh yeah? You’ve heard of it?
I’m not surprised—it’s not easily forgotten once tried.
Hard to believe that pudding, bananas, vanilla wafers and whipped cream layered in a casserole dish can be so amazingly satisfying.
Banana pudding is the “comfort food” of desserts.
I’ve made banana pudding completely from scratch before, right down to hand-whipping the cream in the mixing bowl.
But, a couple of years ago I decided to throw together a version with less finesse.
And you know what? People like it better.
No kidding.
If you’re into easy desserts, make sure to give my peach blackberry cobbler recipe a try!
Lazy Cook's Banana Pudding
This banana pudding recipe is very easy, perfect for a large crowd and is even better when made ahead!
Ingredients
- 2 1-oz packages instant vanilla pudding
- 1-1/2 cups whole milk
- 2 bananas, over-ripe
- 1 container whipped topping, thawed
- 1 11-oz box vanilla wafers
Instructions
- Prepare the instant pudding in a large bowl according to the package instructions for "pie filling." Once set, fold in the whipped topping and place the bowl in refrigerator.
- Slice the bananas about 1/2″ thick.
- Layer the wafers on the bottom of a 2-quart casserole dish. Add a layer of bananas. Spread a 1/2″ layer of the pudding mixture on top. Repeat the three layers until the ingredients are used up, or until you reach the top of the dish, whichever’s first, making sure the last layer is pudding.
- Let the banana pudding chill in the refrigerator for at least an hour before serving (overnight is better).
Notes
Feeling fancy? Create mini banana pudding cups in ramekins for single serving sizes.
This recipe is really easy to convert to be diabetic-friendly. Simply substitute sugar-free pudding and sugar-free whipped topping, and use sugar-free vanilla wafers. If you can’t find sugar-free vanilla wafers (they are really hard to locate), Murray sugar-free shortbread cookies work great too! (PS: The un-lazy cook's method would include a diabetic-friendly alternative with more natural substitutions!)
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This looks yummy, Liza. I’m putting it ion my “Try This” file. It looks like it would be terrific for my next family BBQ party.
The nice thing about is, you can keep whipped topping in the freezer, pudding & vanilla wafers in the pantry, and whenever you have bananas that are a little over-ripe…BAM! Dessert takes 10 minutes to make, and just a little time to chill.
How pretty this comes out! I love how simple it is.
It’s always so irritating when something simple beats the full-on homemade production. Oh wait. What the heck am I saying. This does look yummy.
I love banana pudding. I love the old fashion kind my mother makes, but I prefer to make the easy kind.
Happy SITS Day!
yum, this looks great! (and easy – that’s key, let’s be honest). I think I may have to try this.
Visiting from SITS, congrats on your day!
OMG. that looks amazing.
LOVE this! SO darn easy!!!
Sometimes that’s what’s needed! 🙂
My kids and wife love this! It’s great for a quick snack with the family <3
It’s amazing how something so simple can be so good, right?