Classic banana pudding
Layers of vanilla wafers, sliced bananas and a creamy pudding made without a stove, a party tray that only gets better after a night in the fridge.
- 265 min total
- 20 min hands-on
- Anyone can make this
- Serves 12
- About $0.89 a serving
- 360 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 1 package instant vanilla pudding mix, 3.4 oz box
- 1½ cups milk, cold
- 1 can sweetened condensed milk, 14 oz
- 1 package frozen whipped topping, 8 oz tub, thawed in the fridge
- 4 bananas, ripe but firm
- 1 package vanilla wafers, 11 oz box
Each serving has about 360 calories, 5 g protein, 60 g carbs and 12 g fat, and costs about $0.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the pudding mix and cold milk in a large bowl for 2 minutes, until it starts to .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 2 min
in the condensed milk until smooth, then for 5 minutes to firm up.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 5 min
the whipped topping with a spatula until no white streaks are left.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Big, gentle strokes from the bottom up keep it light and fluffy.the bananas into coins about ¼ inch thick.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Slice them right before layering so they don’t have time to brown.Cover the bottom of a 9 by 13 inch dish with a layer of wafers, then a layer of bananas, then a third of the pudding.
Repeat twice more, ending with pudding, and crush a few wafers over the top.
Cover and at least 4 hours, until the wafers soften into cake.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 240 min
Scoop into bowls and serve cold.
Dolly’s tip: It’s best within a day. After that the bananas start to brown.Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
