Easy Banana Pudding
This make ahead chilled easy banana pudding is the ultimate in no fuss desserts. It is super easy to make and tastes just as good as the more complicated version. That version includes making your custard from scratch. If you are short on time or just don’t want to go to all the trouble then this recipe is for you. I made it on a recent trip to Hawaii as I had a surplus of mini bananas to use up. Let me tell you, it did not disappoint.
Variations to your Banana Pudding
There are so many things you can change or add to make this easy banana pudding your own. Here are just a few easy swaps.
- The easiest swap is to use real whipping cream instead of cool whip. If you are making this a day ahead I would either add the whipped cream just before serving, OR add some pudding to it when you whip it which acts as a stabilizer (just one or two tablespoons is enough).
- If you live in Canada, like me, you will find it next to impossible to find actual Nila wafers. I have found a decent substitue at Superstore. They are Knnikinnick brand. They are small than the original Nilas so you may need more than one box. When I travel to the USA I always try and remember to grab a box of Nila wafers and if you live in the USA you have options there too, I have used the Walmart brand which is half the price, and they are great as well. If you can’t find any Nila wafers or a decent substitute you can use graham wafer cookies or
- If you like a stronger banana flavor you could easiy substitue banana pudding for the vanilla pudding.
- Instead of a trifle or casserole dish, you can easily make individual puddings in ramekins or even small mason jars.
Easy Banana Pudding
If you are short on time or simply don't want to make custard from scratch then this easy Banana pudding is the right recipe for you. It is delicious without being complicated.
Equipment
- 1 whisk or hand mixer
- 1 lg serving bowl or casserole dish
Ingredients
- 1 11 oz/102g Instant Vanilla pudding mix I use Jello instant
- 2 cups cold milk
- 1 11 ounce Vanilla wafer cookies (like Nila)
- 3-4 large ripe bananas, sliced fairly thin *save some for garnish if you like
- 1 8 oz tub cool whip or other frozen dessert whipped topping thaw in the refrigerator
Instructions
- Make the pudding according to the box directions and put in the fridge to chill
- Slice the bananas into coins about 4 mm thick (or your desired thickness)
- cover the bottom of your casserole or serving dish with a layer of vanilla wafer cookies
- spread with approximately half of the pudding, then half of the bananas in another layer on top. Repeat with cookies, then pudding then bananas (save a few for the top if you like)
- Cover the final layer of bananas with the entire container of whipped topping and bananas for garnish if using (see note for alternative garnish), and cover and put in the refrigerator to chill for a minimum of 4 hours (to soften the vanilla wafers), or overnight
- Just before serving, crumble one vanilla wafer into small pieces and sprinkle on top of the whipped topping (or alternatively use bananas), as a garnish,.
Notes
This is a quick and easy version of banana pudding. It tastes as good as scratch made without all of the extra work or expense (eggs are getting pricey).
Optional garnish*. Although some of the sliced bananas can easily be used as a garnish, they tend to turn brown, especially if you are making this the day before. I prefer to crumble an extra wafer cookie over the top instead. Either works great.
Optional flavorings
You could easily make this a tropical banana pudding by adding some toasted coconut and or macadamia nuts if you like. YUM!
Tips for success
- Do not freeze this pudding. It does not freeze well
- Make the day before for the creamiest version
- Top with colorful sprinkles to match the occassion
- This will keep for 3 days in the refrigerator