Southern Banana Pudding: 1 Hug in a Dish

Oh, you know those desserts that just feel like a warm hug? Like something Grandma would whip up on a lazy Sunday afternoon? That’s exactly how I feel about a good old Southern banana pudding. It’s one of those timeless treats that never, ever goes out of style, right? We’re talking layers of creamy, dreamy custard, those perfectly softened Nilla wafers, and sweet, fresh bananas. It’s the kind of dessert that shows up at every family reunion, potluck, and holiday gathering, and for good reason! Here at Recipes To Keep, like Caroline Hayes herself, I’m all about preserving those classic American recipes that just make life better. Seriously, Caroline’s passion for testing and perfecting these old-school goodies is why we can trust that this Southern banana pudding is going to be a winner every single time you make it. It’s all about those keeper recipes, ones that bring people together! You can even follow our kitchen adventures over on Facebook!

Why You'll Love This Southern Banana Pudding

Honestly, this Southern banana pudding is just ridiculously easy to whip up – no oven required, which is my favorite kind of baking! It’s the ultimate crowd-pleaser, perfect for those summer potlucks or even just a random Tuesday when you need a little comfort. You get all those amazing, classic Southern flavors: that super creamy custard, the sweet vanilla wafers, and fresh bananas. Plus, it actually tastes *better* made ahead, which is a lifesaver for busy schedules!

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Gather Your Ingredients for Classic Banana Pudding

Alright, let’s talk about what you’ll need to make this absolute dream of a Southern banana pudding! Caroline really put her heart into testing these ingredients to make sure they’d give us that perfect, creamy texture and classic flavor we all love. First off, you’ll need one of those little 3.4-ounce boxes of instant vanilla pudding. Instant is key here for ease, but trust me, it works like a charm! Then, grab 2 cups of milk – whole milk will give you the creamiest result, but any milk works in a pinch. For that luscious, tangy base, we’ll use an 8-ounce block of cream cheese, but make sure it’s softened first, otherwise, you’ll have lumps! A cup of powdered sugar is next for sweetness, along with a teaspoon of vanilla extract to really make those flavors sing. Don’t forget a 12-ounce container of frozen whipped topping, thawed – this gives it that airy lightness. And of course, you can’t have banana pudding without bananas! You’ll need about a pound of ripe ones, just sliced. Oh, and the star of the show, the foundation: one 11-ounce package of Nilla wafers. Grab these goodies and you’re halfway there to dessert heaven! You can find all sorts of wonderful dessert recipes to round out your meal!

How to Make Southern Banana Pudding: Step-by-Step

Alright, let’s get this Southern banana pudding put together! It’s really not complicated at all, and honestly, watching it come together is half the fun. Caroline always said the key is to take your time with each step, and it really does make all the difference. It’s a no-bake situation, so grab a big bowl and let’s get layering! Trying to find other easy recipes? You might like our easy weeknight meals or maybe some homemade jam, like this peach jam recipe!

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Preparing the Creamy Pudding Base

First things first, we gotta get that creamy pudding layer going. Grab a big mixing bowl – and I mean *big*. Dump in your instant vanilla pudding mix and the milk. Give that a good whisking until it’s smooth. It’ll thicken up in about five minutes, just like the box says. Now, in a SEPARATE bowl, beat your softened cream cheese with the powdered sugar and that teaspoon of vanilla extract until it’s super smooth and creamy. Seriously, no lumps allowed! Once that’s nice and smooth, gently fold that cream cheese mixture into the pudding. Just ease it in there until everything is beautifully combined. It should look like the most glorious, pale yellow custard you’ve ever seen.

Assembling Your Layered Dessert

Now comes the fun part: layering! You’ll need a good 9×13 inch baking dish for this. Start by spreading about half of your Nilla wafers on the bottom. Kind of cover the whole base – you want that wafer layer to be nice and even, and trust me, they’ll soften up beautifully as it chills. Next, lay down about half of your sliced bananas right over those wafers. Try to get a nice, even layer so you get banana in every bite! Then, spoon about half of that creamy pudding mixture we just made right over the bananas. Don’t be shy; spread it all the way to the edges. Now, you guess it… repeat! Another layer of Nilla wafers, followed by the rest of your bananas, and then top it all off with the remaining pudding mixture. Easy peasy, right?

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Chilling Your Southern Banana Pudding to Perfection

Okay, this is probably the *most* important step, so listen up! You absolutely have to cover this glorious creation and pop it in the fridge. You need to let it chill for at least 4 hours, but honestly, overnight is where the magic *really* happens. This is what allows those Nilla wafers to soak up all that creamy goodness and get perfectly soft, and it lets all those beautiful flavors meld together. If you try to dig in too soon, your wafers might still be a little too crunchy. So, resist the urge! Patience is a virtue, especially when it comes to truly amazing Southern banana pudding. It’s worth the wait, I promise!

Tips for the Best Southern Banana Pudding

Okay, so you’ve got the recipe, you’ve got the ingredients, but let’s talk about how to make this Southern banana pudding absolutely *perfect*. Caroline always stressed that the little things can make a huge difference! First off, banana ripeness is key. You want those bananas to be ripe, sure, but not *too* brown and mushy. A few little brown spots are fine; they add sweetness! But if they’re really soft, they can get a bit… well, unappealingly mushy in the pudding. My personal tip from watching Caroline? Sometimes, if you’re making this a day ahead, you might worry about the wafers getting *too* soggy. While the Nilla wafers are meant to soften, avoid letting the pudding sit directly on them for like, more than a day. If you can, try to layer the wafers *right* before you cover it in the fridge if you’re making it super far in advance. It’s a delicate balance, but so worth it for that perfect pudding texture! Speaking of textures, you know you’ll find more amazing dessert recipes over in our breakfast and brunch section!

Variations on This Classic Banana Pudding

Now, I just adore this classic Southern banana pudding recipe just the way it is, but sometimes it’s fun to put your own little spin on things, you know? It’s still all about that comforting Southern goodness, but with a little extra flair! If you’re feeling ambitious, you could totally tackle a homemade vanilla custard instead of the instant pudding. It takes a bit more time, but oh my goodness, the flavor is just out of this world! Or, if you’re feeling fancy, that meringue topping is *chef’s kiss*! You whip up egg whites with some sugar until they’re stiff peaks, spread it carefully over the pudding, and then just use a kitchen torch to get those gorgeous golden-brown peaks. It’s dramatic and delicious! You could even add a little pinch of nutmeg to the pudding layer, or maybe some toasted pecans between the layers for a little crunch. Whatever you do, keep that comforting Southern spirit alive, just like we do with recipes like this peach dump cake or these caramel apple nachos!

Serving and Storing Your Nilla Wafer Dessert

Once your Southern banana pudding has had that magical chilling time, it’s ready to be served! It’s just perfect all on its own, but honestly, it pairs beautifully with so many classic potluck sides. Think about serving it alongside something like Caroline’s amazing loaded potato salad. It’s truly a showstopper at any gathering! Now, when it comes to storing leftovers – if there even *are* any! – the key is to keep it tightly covered in the fridge. The biggest thing to watch out for is the Nilla wafers getting too soggy the longer it sits. While some softening is good, you want to eat it within a day or two for the best texture. It’s at its absolute peak the next day, so don’t feel bad if you have to sneak a piece for breakfast!

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Frequently Asked Questions About Southern Banana Pudding

I get asked a lot of questions about this classic Southern banana pudding, and honestly, it’s no surprise! It’s such a beloved dessert, and everyone wants to make it absolutely perfect. So, let’s dive into some of your most common queries! You might be wondering, “Can I use regular vanilla pudding instead of instant?” While instant pudding is super convenient and works wonderfully for that quick, creamy texture, you *could* use cooked vanilla pudding. Just make sure it’s completely cooled before you fold in the whipped topping. Another big question is, “How do I prevent my bananas from browning?” The best trick is to slice them right before you layer them, and then get them under that pudding mixture ASAP! It really helps slow down the browning process. And then there’s the big one: “Can this be made ahead?” Absolutely, yes! This is one of those potluck banana desserts that actually tastes *better* when it sits overnight. It gives those Nilla wafers time to soften up perfectly. It’s a fantastic make-ahead dessert for any holiday dessert table! If you’re looking for other crowd-pleasing treats, you should definitely check out our side dishes!

Nutritional Estimate for This Potluck Banana Dessert

So, you’re probably wondering about the numbers for this delightful Southern banana pudding, right? Now, keep in mind these are just estimates, because, you know, brands can vary a little, and how much you *really* pile on your plate is up to you! But generally, a serving of this tasty dessert usually clocks in around 350 calories. You’re looking at about 30g of sugar, 18g of fat (with 8g of that being saturated fat), and we’ve got 45g of carbs in there too. Remember, it’s all about enjoying those classics! If you’re looking for other yummy sweets, you should totally check out our desserts category, or maybe whip up some amazing gluten-free brownies!

Share Your Southern Banana Pudding Creations!

Alright, now that you know how to make this incredible Southern banana pudding, I’d LOVE to hear about it! Did you try my tips? Did it turn out just perfect? Please, leave a comment below and tell me all about your experience! If you made it for a party or a holiday, I want to know how it was received! You can even share your photos on social media and tag us – I just can’t get enough of seeing your baking triumphs! For any questions or if you just want to say hello, you can always reach out too. Happy baking!

Southern Banana Pudding

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A classic layered banana pudding with Nilla wafers, creamy custard, and fresh bananas. This no-bake dessert is perfect for potlucks and holidays.

• Author: Caroline Hayes
• Prep Time: 20 min
• Cook Time: 0 min
• Total Time: 4 hr 20 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

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• 1 (3.4 ounce) package instant vanilla pudding
• 2 cups milk
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 pound ripe bananas, sliced
• 1 (11 ounce) package Nilla wafers

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Instructions

1. In a large bowl, whisk together the instant vanilla pudding mix and milk according to package directions. Let stand for 5 minutes.
2. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
3. Fold the cream cheese mixture into the pudding mixture until well combined.
4. Gently fold in the thawed whipped topping until no streaks remain.
5. Layer half of the Nilla wafers in the bottom of a 9×13 inch baking dish.
6. Arrange half of the sliced bananas over the wafers.
7. Spread half of the pudding mixture over the bananas.
8. Repeat the layers: Nilla wafers, bananas, and pudding mixture.
9. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.

Notes

• For the best flavor, use ripe but not overly brown bananas.
• You can make this dessert a day in advance.
• For a richer flavor, you can use a homemade vanilla custard instead of instant pudding.
• Some variations include a meringue topping that is browned with a kitchen torch.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 25mg