Banana Pudding IV Recipe
Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are combined in this quick and easy banana pudding.
No-cook banana pudding made with instant vanilla pudding mix, condensed milk and whipped topping.
I've been making this recipe for nearly 15 years now. It has become a requirement at family reunions, holidays, etc. Over time, I often tweak recipes to suit my tastes. But I've made very few changes with this one. It's practically perfect as stated. Here are the few changes I make: I use two small boxes of French vanilla pudding instead of the 5 oz vanilla. I omit the whipped topping and add unsweetened whipped cream instead (one pint of heavy cream beaten to stiff peaks). I'm not a fan of whipped topping and think the unsweetened cream cuts back a bit on the sugar level. I sprinkle the banana slices with lemon juice to prevent browning. I've used shortbread cookies at times. Both the shortbread and wafers work well. I've used both whole milk and low-fat and have never noticed a difference. This is a great banana pudding recipe. I'm sure it will be a hit for you too.
Can anyone help. I've made the banana three times when it turned out great. The last 4 times I've made it, its been soupy. No idea what I am doing wrong. Please advise!
This is the same recipe that my mother has made for years, and it is often said that it was this pudding that helped her snag her husband. I have noticed a few problems people have been having with the recipe, and as usual it is not problems really with the recipe, but with the person/and or technique used while making it. (Don't mean to sound harsh.) First off, we always use skim milk in the recipe, and have never had a any problems. Secondly, NEVER use banana pudding to make this. Though I'm sure it would taste ok, it just isn't like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it...YUCK. Third, one 5 oz. package is plenty to make this pudding thick. Just make sure to use ice cold milk when mixing it. Fourth, when creaming the cream cheese. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. It is very important to cream it well with th
I am really posting this review on behalf of my family. They LOVE this recipe. I've been making it for years now and am only now writing a review. I had a get-together last week and my sister actually got irritated with me because I hadn't made "My Banana Pudding." I keep telling them that I got the recipe here, and they keep attributing it to me! Oh well, I'll take the compliment! Change NOTHING, but do make the sure the cream cheese is room temperature. It's divine, and this is coming from a family born and bred in Savannah. We know good banana pudding! The ONLY advice I would give is being careful when you use a hand mixer - It can get a little "splashy". I use a tupperware top to block the spritzes. Of course, I usually don't make desserts, so I could very well just be inept. Regardless, you will LOVE this recipe, and fans of banana pudding will rave and quite possibly buy you gifts. When I make this I have to double the recipe so my husband can eat the other half! He actualy (jokingly) enco
Made this for a church gathering and I had people arguing who was going to take the leftovers home!! Made a couple changes; 1) I used skim milk (that I placed in the freezer for about 30 minutes 2) 1 5oz box of vanilla pudding Whipped the cream cheese and condensed milk, then added milk, pudding and vanilla. In bowl placed vanilla wafers, bananas, pudding then cool whip and repeat topped with crushed wafers. Chilled until ready to serve.
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