I’m very much a southern girl at times. No, this does not mean I wear cowboy boots daily or a 10-gallon hat…I’ve never owned either. But I DO enjoy quintessential southern food. Enter biscuits and gravy, chicken ‘n dumplings, and the star of this post: banana pudding!
This recipe is one passed down in my family (there really aren’t many of those). Best banana pudding ever.
Makes …a lot. Maybe 12-14 servings?
- 2 (1-ounce) boxes instant vanilla pudding mix (I use sugar-free)
- 3 cups skim milk
- 1 14-ounces can sweetened condensed milk
- 1 8-ounce container frozen whipped topping, thawed (I use fat free)
- 4 ounces cream cheese, softened (optional)
- 3 large bananas
- Vanilla wafers OR shortbread cookies
- In a large bowl, whisk together pudding mix, milk, and condensed milk for 1-2 minutes.
- Add cream cheese if desired and whisk to combine.
- Fold whipped topping into pudding mixture until well combined.
- Line bottom of separate container with cookies/wafers. Carefully layer 1 1/2 sliced bananas and 1/2 pudding mix on top.
- Repeat layering cookies, bananas, pudding. Top with final layer of cookies.
If you’re not a huge fan of cream cheese, you can leave it out. To me, it’s just as delicious without the cream cheese. Although, my aunt would not agree. 🙂
What’s your favorite family recipe?