When I think of dinners at Grandma’s house, I always think of Banana Pudding. That was one of her specialties. She made it all from scratch except, of course, for the vanilla wafers. That meant pudding from scratch and homemade meringue that she quickly broiled for a few minutes for color. Her Banana Pudding reined supreme.
Although I make Grandma’s Banana Pudding recipe from time to time, I’m likely to go with an easier version. It takes a long time to make a banana pudding dessert fully from scratch, and the temperatures have to be perfect. One little mistake, and the dessert is ruined.
One of the mountain church ladies gave me this Banana Pudding recipe, and it’s pretty well fail proof. Also, it’s a rich and creamy dessert that tastes terrific. I won’t say it’s as good as Grandma’s Banana Pudding, but it’s real close and much easier to make.
Good and Easy Banana Pudding Recipe
- 36 vanilla wafer cookies
- 3 bananas sliced in circles
- 1 (14 ounce) can sweetened condensed milk
- 1 ½ cup cold water
- 1 (3 ½ ounce) pack of no cook vanilla pudding powder
- 2 cups whipping cream (whipped until fluffy)
Put milk, water, and dry pudding mix in a large mixing bowl and mix until well blended.
Chill pudding mixture in refrigerator for five minutes.
Gently fold in whipped cream.
In a pretty and large serving bowl, layer the ingredients with pudding, bananas, and then vanilla wafers twice. Use half the ingredients for each layer for a total of six layers with cookies on top.
Chill for several hours or overnight.