Southern-style banana pudding

Here’s a classic Southern-style banana pudding—creamy, comforting, and perfect for gatherings.

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Southern-Style Banana Pudding

Ingredients

• 1 (5 oz) box vanilla instant pudding mix
• 2 cups cold milk
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 (8 oz) container whipped topping (Cool Whip), thawed
• 4–5 ripe bananas, sliced
• 1 box vanilla wafers (Nilla Wafers)

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Instructions

1. Make the pudding
   In a large bowl, whisk pudding mix with cold milk until thick (about 2 minutes).
2. Add richness
   Stir in sweetened condensed milk and vanilla until smooth.
3. Fold in whipped topping
   Gently fold in whipped topping until fully combined.
4. Layer
   In a serving dish:
   • Layer vanilla wafers
   • Add sliced bananas
   • Spread pudding mixture
     Repeat layers, ending with pudding.
5. Chill
   Refrigerate at least 4 hours (overnight is best).
6. Serve
   Top with crushed wafers or extra banana slices before serving.

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Optional Southern Touches

• Use homemade custard instead of instant pudding
• Top with meringue and lightly brown in the oven
• Add a pinch of nutmeg or banana extract

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Tips

• Use slightly underripe bananas so they don’t turn mushy 🍌
• Press plastic wrap directly on the pudding to prevent browning
• Best eaten within 2 days

If you’d like, I can share the old-fashioned baked custard version or a no-Cool-Whip, scratch-made recipe.