THE BEST BANANA PUDDING

The best banana pudding! Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in the easiest and dreamiest dessert you’ll ever make!

Y’all! This is the dessert of all desserts! It’s easy as easy gets. It’s lip smackin’ delicious. And everyone, I mean everyone, loves it!

I have been eating this banana pudding since I could eat food. I can’t remember an Easter that we didn’t have it on the dessert table. And it makes frequent appearances at summer barbeques, family reunions and church potlucks. My grandmothers made it, my mom makes it and I make it all the time! A family favorite, for sure! It’s one of those desserts that you just can’t go wrong with.

The best banana pudding! Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in the easiest and dreamiest dessert you'll ever make!

Ingredients

• 1 (3.4 ounce) package vanilla instant pudding mix
• 2 cups cold milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container sour cream
• 1 teaspoon vanilla
• 1 (8 ounce) container cool whip, thawed
• 1 (12 ounce) box vanilla wafer cookies
• 2 pounds bananas, sliced

Instructions

1. In a large bowl, whisk together the pudding mix and milk until smooth. Add sweetened condensed milk, sour cream, and vanilla. Stir until well combined. Fold in cool whip until well incorporated and smooth.
2. Reserve 12-14 vanilla wafers and 6 banana slices for garnishing. Cover the bottom of a large serving bowl with some vanilla wafers. Cover the wafers with ⅓ of the remaining banana slices. Scoop ⅓ of the pudding mixture over the pudding. Repeat layers with ½ of the remaining vanilla wafers, half of the remaining banana slices and ½ of the remaining pudding mixture. Repeat layers again with remaining vanilla wafer, banana slices and pudding mixture. Garnish with the reserved vanilla wafers (some crushed) and banana slices.
3. Pudding can be served right away or stored in the refrigerator until ready to serve. Pudding keeps well covered with plastic warp in the refrigerator for about 5 days.

Recipe Source:thebakermama.com