Classic Southern Banana Pudding
Classic Southern banana pudding — creamy layers of banana pudding, vanilla wafers, and ripe bananas, made ahead so the wafers melt into every scoop.
Classic Southern Banana Pudding
Classic Southern banana pudding — creamy layers of banana pudding, vanilla wafers, and ripe bananas, made ahead so the wafers melt into every scoop.
This classic Southern banana pudding is the one people ask for by name — no fuss, no shortcuts. Fancy Monkey Banana Instant Pudding gives real banana flavor with no artificial aftertaste; you layer it with vanilla wafers and ripe bananas and let it rest a couple of hours until the wafers soften into the pudding and the whole thing turns into something greater than the sum of its parts. Fold in whipped cream for a lighter, billowy version, or leave it out for a denser, old-school set.
SERVINGS
8-10ACTIVE TIME
2.5 hrs (incl chill)FULL TIME
15 minINGREDIENTS
- 2 cups cold whole milk
- 1 package Fancy Monkey Banana Instant Pudding & Dessert Mix
- ½ cup heavy whipping cream, cold (optional)
- 1 tsp vanilla extract (if using whipped cream)
- 12-15 vanilla wafers
- 1 ripe banana, sliced
INSTRUCTIONS
01 Make the pudding
Whisk cold milk and pudding mix together for 2 minutes until smooth and beginning to thicken. Refrigerate 5 minutes while you prep the rest.
02 Whip the cream (optional)
If using, beat the cold heavy cream and vanilla in a chilled bowl until stiff peaks form, about 2–3 minutes. Fold it all into the pudding to lighten it. Skip this step for a denser, classic set.
03 Layer
Cover the bottom of a trifle dish with vanilla wafers. Add a layer of sliced bananas. Spoon half the pudding over evenly. Repeat — wafers, bananas, pudding.
04 Top & chill
Finish with a few whole vanilla wafers on top. Cover and refrigerate at least 2 hours, until the wafers have softened into the pudding.
05 Serve
Scoop deep so every serving gets all the layers. Add fresh banana slices on top just before serving.
TIPS
Use ripe bananas — yellow with a few spots. Under-ripe are starchy; overripe go mushy too fast. Add the top banana slices just before serving — they brown quickly once exposed. A couple of hours in the fridge is the sweet spot — long enough for the wafers to soften into the pudding. Best enjoyed the day it's made. Individual Jars: Layer in mason jars or glasses for a presentation that travels well. Nilla Crunch: Reserve extra crushed wafers to sprinkle on top right before serving. Chocolate Banana: Add a layer of chocolate pudding in the middle for a double-flavor version.
FAQ
Ripe bananas — yellow with a few spots. Under-ripe bananas are starchy, and overripe ones go mushy too fast.
No — fold it in for a lighter, billowy pudding, or leave it out for a denser, classic set.
At least 2 hours, until the vanilla wafers soften into the pudding — that’s the sweet spot.
Yes, it’s a make-ahead. It’s best the day it’s made, so assemble it the morning of and add fresh banana slices on top just before serving.
Add the top banana slices right before serving, since cut banana brown quickly once they are exposed to air.
