Paula Deen Banana Pudding Recipe With Vanilla Wafers

Paula Deen’s Banana Pudding is made with milk, instant vanilla pudding mix, sweetened condensed milk, vanilla extract, frozen whipped topping, vanilla wafers, and sliced bananas. This delicious banana pudding recipe creates a traditional dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10 people.

Ingredients Needed:

• 2 cups cold milk
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package vanilla wafers
• 14 small bananas, sliced or to taste

How To Make Banana Pudding Recipe With Vanilla Wafers?

1. Gather Ingredients: Collect all ingredients for easy preparation.
2. Mix Pudding: Place the cold milk and pudding mix in a large bowl; whisk for 2 minutes until thickened.
3. Blend Condensed Milk: Stir in the sweetened condensed milk until smooth and creamy.
4. Add Vanilla and Whipped Topping: Mix in the vanilla extract, then fold in the thawed whipped topping until combined.
5. Assemble Layers: In a glass serving bowl, layer vanilla wafers, banana slices, and pudding mixture; repeat until all ingredients are used.
6. Chill and Serve: Refrigerate for at least 1 hour before serving. Top with additional crushed wafers if desired.

Recipe Tips:

• Use Cold Milk for Best Texture: Starting with cold milk helps the pudding mix set faster, giving you a thicker, creamier consistency.
• Thaw the Whipped Topping Fully: Make sure the whipped topping is completely thawed before folding it in, or it won’t mix smoothly, affecting the dessert’s texture.
• Layer the Bananas Just Before Serving: To prevent browning, slice and layer the bananas close to the time you’ll serve the dessert.
• Chill for at Least an Hour: Allowing the pudding to chill for at least an hour lets the flavors blend and makes the dessert set perfectly.
• Use a Glass Bowl for Beautiful Layers: A clear glass bowl shows off the delicious layers, making the dessert look extra appealing for gatherings.

How To Store Leftovers?

• Refrigerate: First, let the leftover banana pudding sit until it reaches room temperature. Then, cover the dish tightly or transfer the pudding to an airtight container, and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (1/12th of the recipe)

• Calories: 416 kcal
• Total Fat: 13.4 g
• Saturated Fat: 8.2 g
• Cholesterol: 52.4 mg
• Sodium: 455.6 mg
• Potassium: 129.2 mg
• Total Carbohydrate: 67.1 g
• Dietary Fiber: 0.2 g
• Sugars: 39.7 g
• Protein: 8.1 g

Try More Paula Deen Recipe:

• Paula Deen Baked French Toast
• Paula Deen Chocolate Bread Pudding
• Paula Deen Krispy Kreme Bread Pudding
• Paula Deen Bread Pudding
• Paula Deen Banana Bread With Sour Cream