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Classic Southern Banana Pudding

A close-up of a slice of Southern Banana Pudding, featuring layers of vanilla pudding, wafers, fresh bananas, and whipped cream.
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A creamy, layered Southern dessert featuring vanilla wafers, fresh bananas, and smooth custard, perfect for any gathering.

Ingredients

Scale
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) package vanilla wafers
  • 3 ripe bananas, sliced

Instructions

  1. In a large bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let stand for 5 minutes to thicken.
  2. Gently fold in the thawed whipped topping and drained mandarin oranges.
  3. Arrange a layer of vanilla wafers in the bottom of a 9×13 inch baking dish.
  4. Top the wafers with a layer of sliced bananas.
  5. Spoon about half of the pudding mixture over the bananas.
  6. Repeat the layers: vanilla wafers, bananas, and the remaining pudding mixture.
  7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.

Notes

  • For a richer flavor, you can use homemade vanilla custard instead of instant pudding.
  • Add a sprinkle of toasted pecans or shredded coconut on top before serving for extra texture.
  • Ensure your bananas are ripe but not overly mushy for the best texture.

Nutrition

Find it online: https://carlacooking.com/banana-pudding-recipe/