I have never tried a southern banana pudding until recently when I was in Nashville.
I went to Nashville to watch the Pillsbury Bake Off. One evening a few of us wanted to get a treat and visit but were too tired to go beyond the hotel we were staying at. So we went to a bar in the hotel that had a very limited dessert menu. I think there was 2 things to choose from.
I choose the banana pudding. It was amazingly phenomenal. I was surprised at how phenomenal it was and was still thinking about it after my trip. So I decided to attempt to make individual banana puddings at home. I did opt to use pudding mix to help make it quick and easy to make.
Mine was served in a mason jar at the bar, but for my at home version I used some nice 14 oz Chinet Crystal Cut plastic cups. You can use just about anything you like to put them in you just want it to hold around 14 oz.
Since these are a smaller I used the mini Nilla wafers. You can let them sit in the fridge for about an hour before serving, but the longer the better for me. I like the Nilla wafers to get nice and soft. However, you can’t let them sit too long or you will end up with brown bananas.
- 1 (6 oz) pkg vanilla instant pudding
- 2 1/2 cups milk
- 1 (14 oz) can sweetened condensed milk
- 1( 8 oz) container Cool Whip
- 8 (14 oz) cups or jars
- 3–4 bananas, sliced
- 1 (12 oz) box) mini Nilla Wafers
- whipped cream, option
- In a large bowl, beat together the pudding and milk for 2 minutes.
- Add the sweetened condensed milk to the pudding and beat until well combined. Then fold in the whipped topping.
- Place a spoonful of the pudding mix into the bottom of each cup. followed by 3-4 banana slices and 3-4 mini Nilla wafers. repeat laters then top each with the remaining pudding mixture.
- Place in the refrigerator for at least one hour before serving. I like them to chill at least overnight.
- Top with whipping cream and a Nilla wafer before serving, if desired. Makes 8 servings.
Recipe adapted from Blessed Beyond a Doubt.