Mama’s Best Banana Pudding
There are a few things that are only good when made the way my Mom makes them. This Banana Pudding is one of them. I try to get them other places and I always regret it.
I fell for it again and picked up a small carton of Banana Pudding at Publix because it was on sale and I knew Jorge would be excited. We both took a bite and immediately said at the same time — it wasn’t even close to as good as my Mom’s. Family recipes are the best for a reason.
So I promised to get everything to make it the next time at the store. And I kept forgetting…and forgetting…and forgetting. Next thing I know, it’s January and Jorge is begging me to make some Banana Pudding.
I whipped up a batch today and Jorge and the girls dove into it. Ellie loved it so much she was actually dancing in between bites — it was absolutely adorable.
I think the secret to the best banana pudding ever, is the can of sweetened condensed milk. My mom loves to put that sweet creamy nectar in everything. It’s the secret to her famous sweet potato casserole too!
I love a ton of banana and vanilla wafers in my banana pudding and the recipe below has that. However, if you like more pudding to wafers/banana, just cut back on the wafers as you stack it. This recipe also easily doubles to fill a 13×9 and feed a crowd! Hope you enjoy it as much as we have all these years!
Mama's Best Banana Pudding
- 1 (5.1 oz) box instant vanilla pudding
- 1 1/2 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 3 cups whipped cream or cool whip
- 5 large bananas, sliced
- 1 (11 oz) box vanilla wafers
- In a large mixing bowl, whisk together pudding, milk and condensed milk until smooth. Let sit for 3 minutes. Fold in whipped cream until smooth.
- In a large bowl (or individual parfait glasses) assemble the pudding. First, lay one third of Nilla Wafers across bottom of the bowl. Top with one third of the banana slices. Cover with one third of the pudding mixture. Continue with two more layers, reserving a few vanilla wafers to lay across the top as garnish.
- Cover pudding and let it rest in the fridge for at least 2 hours before serving. Can be made up to a day ahead.