If you want to be known for making the very BEST vanilla wafer banana pudding recipe EVER, you are in luck!
I will be glad to share with you the banana pudding that made me famous.
Alright, I might be exaggerating a tad, but trust me, people will be begging you for this scrumptious favorite.
Of course, you can dress up the banana pudding and make it look totally divine by placing strawberries and mint and serving in individual carafes. Or you can put it in a pretty bowl
The BEST Vanilla Wafer Banana Pudding Recipe
- 1 large pkg of instant vanilla pudding
, 6 oz (make sure it is INSTANT)
- 2 1/2 cups of whole milk
- 1 can of sweetened condensed milk
, 14 oz
- 1 container of cool whip, 16 oz (DO NOT USE fat free)
- 4 bananas, sliced
- Vanilla Wafers
In a large bowl, mix milk and instant pudding mix(do not prepare the pudding according to the directions). Add condensed milk and blend well. Fold in half of the cool whip and alternate pudding, bananas, and vanilla wafers. Top with remaining cool whip and decorate with banana slices and vanilla wafers. Refrigerate for 1 hour before serving.
This makes a lot so I am known to bring it to picnics, BBQ’s, and potlucks. You can’t go wrong! It has fruit in it, so it has to be healthy right?
You might want to try the BEST fruit dip! It’ll make you famous, too!
Where do you plan on bringing this so EASY vanilla wafer banana pudding recipe? Please be sure to come back and tell us how everyone raved about it!
Have been making this for about 20 years. A friend from Georgia introduced me to this little piece of heaven and it’s the only way I make it since!
Awesome! It’s so good!
So you just blend the milk n pudding together . Yhen start layering the pudding? Do u start with pudding first or cookies?
I made the pudding as directed . Is it supposed too be so sweet? After tasting it he pudding it was extremely sweet as if I used a few cups of sugar and didn’t. ..
Did I do something wrong?
HMMM, I’ve never heard that before. What kind of condensed milk did you use? Maybe that had something to do with it. Or maybe the cool whip was sugar free?
Sweetness is dependent to one’s taste. To many with a sweet tooth, like my husband, it was perfect. To me, who doesn’t do sweet stuff much, it was pretty sweet. Still, it was awesome!
I’ll have to try this tomorrow with my Sunday meal. I am also from Georgia.
How many does this serve? We are having a crowd of 15-20 and I’m wondering if I need to double the batch. Thanks!
I would say it serves 10, so I would double it. HTH
This is probably a dumb question, but do you fold half of the cool whip into the pudding mixture ?
Thanks
Yes, and you save the rest for the topping. HTH.
How do you use “cook” pudding with this?
I’m not sure what you mean? I use instant pudding.
Whipped cream instead of Cool Whip work?
Hi Gayle,
I’ve never tried to make it with whipped cream, I always use cool whip.
If I wanted to make a smaller version, should I do 1/2 of everything?
Sure! Enjoy!
Quick question.. Do you make the pudding as directed on the box and then add the milk and condensed milk?
Hi Ashley,
No, you don’t make the pudding according to the directions. You mix with the milk and condensed milk. HTH!
Will the bananas turn brown after slicing + adding?
They are usually good for about two days before they start turning.
Just found iut to dip the bananas in lemon juice to stop them from browning. Thanks for the recipe!
i can’t find a 6 oz. pkg. of jello instant..so I use 4?? Thks
I think it’s 3 oz, so you would you 2. HTH!
I make “Not Yo Mommas Banana Pudding”, which is very similar to this recipe. The recipe that I use came from Paula Dean and has too been tweaked. I add 8oz. of cream cheese and also use “French” vanilla pudding. I know what u mean about a recipe that will make you famous. Everyone requests this from me! This is what I use:
NOT YO’ MAMA’S BANANA PUDDING
4 bananas, sliced
3 cups milk
1 box Nilla Wafers
2 small boxes instant FRENCH vanilla pudding
1 {8 oz.} pkg. cream cheese
1 {14oz.} can sweetened condensed milk
1 {12 oz.} container Cool Whip
Thank you for the recipe.
[…] Via: blessedbeyondadoubt.com […]
Hi! I am a bit confused about the amount of pudding. The largest package they sold at my grocery store was 1.5 ounces, I need 4 of these and use only 2 1/2 cups of milk?
Thanks!
I’m bring to the mayweather pacman fight tonight at my sisters
I followed this to a T and the pudding is runny! I’ve had it in the fridge for a few hours but it never thickened..
Hmmm, I never heard of that happening before. You did put the pudding in directly from the package, right?
I used banana pudding, but still used your directions exactly and mine is also runny
If you add the milk to the pudding & wisk till it thickens, then add the rest. Should be fine
Did you use a whisk or did you use a mixer? You need to use a whisk for pudding.
The directions on a 5.1 oz. box of Jello brand pudding call for 3 cups of milk. The directions in this recipe call for 2.5 cups of milk. If you followed the directions on the pudding box and used the extra 1/2 cup of milk; the pudding mix will be runny. Also, this recipe works best with whole milk. If you used anything less than whole, or tried using any form of nut milk, i.e., almond milk, the pudding mix will be runny. Other than that, I can’t think of why the recipe wouldn’t work exactly as described. Mine turned out perfect!! Thank you!!
You are not suppose to prepare the pudding, but just add it the other ingredients. HTH! I think that is where the confusion is and why it’s coming out runny for some.
Why do people ask for your recipe and then try to change it? It would not then, be the same as yours . Just make it like it reads and the pudding will be great.
The pudding thing has caused so many problems. I tried to be as clear as possible.
I did not prepare the pudding as directed and add it to the other ingredients and its runny
What type of pudding did you use?
Allll late lol but in the box of instant pudding that I used it says not to use soy milk because the pudding won’t set. Maybe still to whole milk anything else might not work. 2018 and still using this recipe!!
this is dumb, I’m not a cooker but how do you fold in half of the cool whip?
It’s not a dumb question at all. Just mix in 1/2 of it with a spoon. HTH!
My pudding never thickened. I followed the instructions, reread them 100 times did it exactly right and it was still runny.
You are not suppose to prepare the pudding according to the directions. Is that what happened? HTH!
I did what you said and didn’t follow the instructions on the box, it tastes good but was super runny, I doubled the recipe, and when I folded in the whip cream it was half frozen.
I have been making banana pudding for years and it always comes out right. Recipe similar to yours but I use amount of liquid noted on pudding box and set in fridge about 10-15 minutes before preparing the layers. I guess you can use condensed milk as part of the milk amount which will add sweetness.
Hi! I wanna try your recipe but I can’t find a 6oz of instant pudding. The biggest one I can find is 5.1 oz is that gonna work?
Use 2 of the smaller ones. HTH!
So I am confused. I have a large bowl of pudding.. it then says to add half of the cool whip.. and then alternate the pudding..? The pudding is all in the bowl already.. I don’t know what you mean. OR do I start a new bowl?
Hi Tiffany,
I mixed the pudding and cool whip in a different bowl. Then I put it in the bowl that I am serving it in. Make sense?
Check out the picture, maybe that will clarify for you. HTH
When you say fold in cool whip and alternate pudding, banana and waffers; what exactly do you mean?
Hi Lauren,
Mix the cool whip with the pudding. Then layer pussing mixture, banana and wafers. HTH!
Did mine exactly as written, and it’s runny. I will say that the cool whip was frozen. Could that bi it? I did not prepare the pudding.
Hi Ken,
A few people have had this problem, and we don’t know why. Maybe it is the cool whip. I wish we could figure this out because it’s perfect for the majority of the readers. It’s a mystery.
Adding half frozen cool whip to your pudding mixture will make your pudding runny. Make sure your cool whip is completely thawed out. Then gently fold cool whip in pudding mixture.
Great tip, Melissa! Thank you. It’s a mystery why few have it come out runny.
Make sure to use instant pudding and not cook and serve. Cook and serve will make it runny. Maybe that’s the problem? Instant is what makes it set which won’t make it runny…
The reason it gets runny is because they are using the cook n serve instead of the instant, the box looks the same so make sure you get the right one! I learned the hard way 🙂
you are right Ginny. I learned the hard way as well :). We should use Instant not the cook n serve.
Mine came out the runny so i️ decided to add vanilla cake mix it’s too its thickened i️t perfect!
Did you follow the directions to a T? Some people use the wrong pudding, too.
Did you use a whisk or did you use a mixer? You need to use a whisk for pudding.
I love this recipe! I’ve made it 3 times, taken it to family events and you’re right – it DOES make a LOT! It’s a wonderful recipe that can be put together in about 10 minutes and then you can just sit back and listen to the compliments roll in. It’s turned out absolutely perfect every time. Thank you!
Hi Patricia,
Thanks for the sweet words. I make it all the time and it comes out perfect, too.
Jill
My husband and sons loved it ?Thank you for sharing this easy recipe?
Delicious!!!! My husband and children love it
You should add to the recipe to use instant pudding mix. My girlfriend didn’t know and got the cook and serve and now we are stuck with a massive bowl of banana pudding soup basically.
I agree. I’ve been cooking and baking for 51 years and I was aware that reading the recipe and instructions that she had to mean “instant pudding” and not the cook & serve. Also, she mentions milk,but doesn’t clarify for a newby that it’s WHOLE milk not skim or 2% or 1% or almond milk. Anytime a recipe calls for milk, I always use whole milk. Makes a world of difference especially with something that requires to “set up.”
I agree I’m reading all the responses and at the same time wondering do I even want to try this. The ingredients should have been more clear especially when not everyone is a baker it makes a difference, it sounds delicious and easy I will most definitely try it for a graduation party this weekend. I’ll let you all know how mine came out!
I made this and it turned out PERFECT! I used one small box of vanilla pudding and one box of banana pudding, the 2 1/2 cups milk, the condensed milk. I let it sit for 5 minutes then folded in the cool whip. Best banana pudding I have ever had!!! I finally found a keeper recipe.
Maybe people are having runny pudding because they are getting the COOK instead of INSTANT pudding.
Mine turned out runny and I’m not sure why? The pudding mixture wasn’t thick enough to make the layers so I tried putting it in the fridge to thicken and hours later it’s a soupy mess! Help!
Did you use instant pudding?
Is the condensed milk sweetened or unsweetened?
Thanks!
Faith
sweetened, HTH!
How many layers did you do?
THIS IS THE BEST recipe for banana pudding!! I’ve used it for years!!! Thanks
OK…simple tips to make it come out perfectly: READ THIS TWICE BEFORE BEGINNING!
1) Use INSTANT PUDDING, not the cook and serve type.
2) if you cant find a 6 oz box of Jello Pudding, use TWO 3 oz boxes.
3) DO NOT follow the directions on the pudding box(es)
4) Mix pudding mix with 2 1/2 cups milk and the sweetened condensed milk (which is NOT evaporated milk)
5) once the pudding sets up a bit, fold in HALF the cool whip. Save the rest for topping your creation
6) layer the wafers, banana slices and pudding mixture until all are used up. Top with remaining coolwhip.
This should make a perfect Banana Pudding
Thank you!!!!!
Just made this recipe for the second time in twelve hours! It is that good and will be my go to dessert for parties and at home. It is perfect just the way it is presented…no need to mess with doing it any different. Thank you Jill.
Do you have any suggestions for people who are wanting to use Cook&Serve pudding instead of instant? Im pretty sure this is what is causing people to have “pudding soup”. I want to make your recipe, but I think I’m just going to have to cook up my pudding and wing it instead because I don’t have any instant on hand. (It’s Christmas and all the stores are closed haha!).
Could I use a 9×13 dish and wouldn’t be too thin?
It would probably be too thin, but I’ve never tried it.
OKAY I HAVE TO LEAVE THIS MESSAGE!!!
PAY FULL ATTENTION…
When I followed this recipe mine too came out EXTREMELY runny… Because I got the cook and serve pudding opposed to the true instant pudding!!! I folded the cool whip and all in it…
ITS NOT BECAUSE ITS FROZEN COOL WHIP OR ANYTHING it’s because you’re using the wrong pudding
GOOD NEWS!!!!
Here’s how to fix it…
No matter what you put in it to make it work began to prepare it like it says on the box and it’ll thicken up. Even with the cool whip in you’ll never know because it’ll start preparing as if it was the regular cook and serve. As it cools the pudding will thicken up. I got so many compliments on it and guess what they all bragged on how old fashioned it tasted. So don’t go out and spend money trying to make it better or “right” just pour your soupy mixture into a non stick pot or saucepan and prepare it like it says on the box except don’t change the measurements from this actual recipe. DONT USE THE MEASUREMENTS ON THE BOX just keep what you already have prepared and mixed and just cook it!!!
This is just how I had in my spirit to make it lol #IAMonmyface4U #myTreatdayonly:)
Sounds like my recipe except I also add some crushed pineapple. Yummy! Just made some. It’s in the fridge getting cold!!!
Made this recipe for a 4th of July BBQ yesterday. The pudding did not look thick in the bowl but I continued to follow the instructions. I did not prepare the pudding according to the instructions on the box. My cool whip was completely defrosted as well. I’m not sure what went wrong but I ended up with a big bowl of runny/liquid pudding and was embarrassed because it never thickened
What type of pudding did you use?
Hi I am making this tomorrow and I have a few questions. I bought the sugar free pudding fix do you think that will taste ok? And do I make it in layers with starting with the wafers? Thank you Michelle
I’m sure it will taste fine, just make sure it is instant pudding. HTH!
Thanks for the recipe. My boyfriend loves banana pudding but I never knew how to make it (other then the box recipe). After reading this recipe and reviews, sounds like I may have found a winner. I will make sure I follow instructions and use INSTANT PUDDING. Wish me luck!
Question….is this recipe okay to make ahead? I just didn’t want the bananas to turn brown or anything. Thanks!
I wouldn’t make it too far in advanced. Honestly, I never have any leftovers, so I can’t honestly answer your question.
This recipe as it is, is great! But swap homemade whipped cream for the Cool Whip and swap Bischoff cookies for the Nilla Wafers. It’s ridiculous.
Is this enough for a trifle or should I double?
Yes, it will be enough. Please take a pic and show us how your trifle came out.
I have made this Banana Pudding. I use least milk. only 1 cup. This is delicious and every body love it.
Yay! It’s always a big hit.
So I have a question cause my pudding cane out runny it says 2 1/2 cups of milk does that mean ?? but then 1/2 milk . Or 2 1/2 cups which = 1 cup milk
Measure with a measuring cup. HTH. Make sure you used the right type of pudding. Also, don’t prepare the pudding according to the directions.
I found this recipe last year and it was a hit!! Now I’m asked to make “my banana pudding” for every function! This is absolutely the best ever!! Thank you for the recipe..
I’m so glad it was a hit! It’s so good!
Dearest Jill!
This pudding recipe is perfect. It was written correctly and if followed completely as written it turns out perfect. I actually think some people just like to complain but I think moreso they want to do it their way instead of following the recipe. You did a good job!
Thank you! So glad you enjoy it.
Made this for just myself and it’s amazing! Now I have a gigantic bowl of it and I really want to be able to eat it all before it goes bad haha do you have any idea how long this recipe will last in the refrigerator?
Probably a week.
So by “fold” you mean ??? This is my first time doing banana pudding..
I’ve been using your recipe for a while now and it’s a HUGE hit! So now I’m going to put them in about 30 of the 4oz mason jars next week as favors for my baby shower. Should I use the same amount here or maybe double the recipe? Thoughts?
What a great idea. I would double it.
Jill mine turned soupy with the instant pudding, and to thicken it up I added more of the instant pudding.
Thanks!
I made this for my friends and everyone loved it! Just made my second batch a week later ? I cut the sweetened condensed milk amount in half this time.
I used this and I didn’t put any cool whip and it was just good. Fast and Good
I have been doing banana pudding for years and only use 3 ingredients if you want to call lemon juice another ingredient it’s 4. I cut bananas and use lemon juice to keep my bananas from turning brown. Besides that I use bananas, vanilla wafers, and vanilla pudding. I guess I just simply like that.
This recipe has now become my go-to banana pudding recipe. The 1st time I made it, it set after I refrigerated it overnight and was fine. I found out the trick to make sure it sets fluffy and without complete refrigeration. Keep the recipe ingredients the same, i.e. milk at 2 1/2 Cups & condensed milk-14oz… BUT.. add more instant pudding till it is at a thick consistency. Please give it a try. I dont think you will be disappointed
Planning on making this for hubby bday. Its knees of his favorite puddings. His gma used to make it but always jipped him on bananas, so I aim to please. Thx for posting this!!
Thank you for this recipe. It was quick and easy. The comments helped and my family is over the hills about this version. Previously I’ve used cook and serve and it’s been hit or miss. I’ve trashed so many pans but not anymore.
Fabulous!
Absolutely delicious, no leftovers.
I will make again.
Thank you