Banana Pudding Time

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.

Banana Pudding

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


  1. In a large bowl, whisk together pudding mix, milk, and condensed milk for 1-2 minutes.
  2. Add cream cheese if desired and whisk to combine.
  3. Fold whipped topping into pudding mixture until well combined.
  4. Line bottom of separate container with cookies/wafers. Carefully layer 1 1/2 sliced bananas and 1/2 pudding mix on top.
  5. 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?