This is a first for me….this will be the third dessert I have made within 4 days…. two over Easter weekend and then one for our staff lunch on Tuesday. Fortunately, I’m sending a salad to the Staff Appreciation lunch at my kid’s school on Thursday, 4 desserts in a week would be a bit much! I had a “banana pudding” dessert several years ago and it was delicious. I actually got the recipe for it, but it was missing a step or two and I didn’t want to guess what to do. I ended up searching for a banana pudding recipe and although I found one that was very similar, I opted for this one instead. I must say I was intrigued by the 10 minute prep time and the inclusion of sour cream. I decided to wait and post this after the luncheon. I really enjoyed it and it got rave reviews from the staff as well! This was super easy to make and the taste did not disappoint!
This recipe was found on Divas Can Cook. I have found several good recipes on their site, so I was pretty confident it would be a good one.
Easy Banana Pudding:
- 3-6 bananas (I used 6 banana ~ 2 per layer)
- 2 102g boxes instant Vanilla pudding
- 2 cups of milk
- 1 box of Nilla Wafers (You’ll only need about 3/4 of a box)
- 8 oz. container of Cool Whip (3 cups)
- 1 cup sour cream
- Combine pudding and milk in a large bowl.
- Whisk until creamy.
- Add sour cream and 1 1/2 cups of Cool Whip.
- Stir until combined.
- In a dish, add a layer of chopped bananas and Nilla Wafers
- Spread approximately 1/3 of the pudding mixture on the wafers.
- Repeat the layering process two more times, ending with the pudding mixture.
- Spread on the remaining Cool Whip on top.
- Garnish with crushed wafers.
- Refrigerate for 3 hours.
- Serve cold.