When I was in college, I lived in the sorority house. Angela, one of our cooks, made the most amazing banana pudding! I loved it so much that on days when she made it and I wasn’t around for lunch, she would set some aside for me. How awesome is she? One day I had her teach me exactly how she made it. I’ll warn you – it’s not healthy in the slightest. Processed galore. But in moderation, what a treat!
- Banana cream pudding – I am a firm believer in using banana cream pudding. Not vanilla pudding. “Banana pudding” made from vanilla pudding is a scam. Don’t do it.
- Whole milk
- Nilla wafers
- Cool whip
- Bananas – Hey, bananas are healthy right? Load up on the potassium!
- Make the pudding according to the instructions on the box.
- In your dish, lay out Nilla wafers. You can do it just across the bottom or along the sides as well.
- Next add a layer of pudding.
- A layer of banana.
- A layer of cool whip. These layers make your dessert look pretty (so use a clear dish!) and they also add dimension when you are eating it. Lots of flavors!
- Repeat with wafers, pudding, and banana. If you want to, you can mix some Cool Whip into this last layer of pudding. It makes it extra creamy!
- Lastly, I top with wafers or banana.
What makes this recipe different from the others is what makes it key.
- Use real banana pudding!
- Mix pudding and Cool Whip for extra creaminess.
- Add banana and Nilla wafers.