Ingredients
Equipment
Method
- In medium saucepan, whisk together milk, sugar, and cornstarch until cornstarch completely dissolved with no lumps. Should be smooth and uniform. This is pudding base.
- Critical tempering step to prevent scrambled eggs: In separate medium bowl, whisk egg yolks until smooth. Place saucepan with milk mixture over medium heat. Once warm (not boiling yet), slowly ladle about 1 cup warm milk mixture into bowl with egg yolks while whisking constantly. Gradually raises temperature of yolks without cooking them. Whisk until completely combined.
- Pour tempered egg mixture back into saucepan with remaining milk mixture, whisking constantly as pour. Place back over medium heat and cook, stirring constantly with whisk or wooden spoon, until pudding thickens significantly and comes to gentle boil. Takes about 8-12 minutes—don't rush it, don't stop stirring or bottom will scorch. Once reaches boil, let boil 1 minute while continuing to stir. Pudding should coat back of spoon thickly.
- Remove from heat immediately. Stir in butter and vanilla extract until butter completely melted and incorporated, creating smooth, glossy pudding. Will be quite thick.
- Working quickly while pudding still warm (warm pudding spreads more easily), arrange single layer vanilla wafers across bottom of 9x13-inch baking dish. Use about third of one box. Layer sliced bananas over wafers, covering completely. Then layer sliced strawberries over bananas.
- Pour about one-third warm pudding over fruit layer, using spoon or ladle to spread evenly and coax into all corners. Repeat entire layering process two more times: wafers, bananas, strawberries, pudding. Should end with final layer pudding on top. Use all pudding and fruit.
- Press piece plastic wrap directly onto surface of top pudding layer. Prevents skin from forming as chills. Make sure plastic wrap touches entire surface with no air gaps.
- Refrigerate at least 4 hours, or preferably overnight. Essential chilling time—allows pudding to set completely, wafers to soften to perfect texture, and all flavors to meld together beautifully.
- Remove plastic wrap and scoop generous portions, making sure each serving gets all layers. Serve cold.
Notes
Stir constantly while cooking pudding—prevents scorching and ensures smooth texture.
Don't skip tempering eggs—adding cold eggs directly to hot liquid will scramble them.
Use ripe but firm bananas—too-ripe get mushy and brown, underripe too firm.
Slice bananas just before assembling—prevents browning.
Work quickly with warm pudding—spreads more easily when warm.
Press plastic wrap directly on pudding—prevents tough skin from forming.
Chill at least 4 hours—overnight even better for flavor and texture.
Classic banana pudding: Omit strawberries and use only bananas for traditional banana pudding.
Add whipped cream: Top with fresh whipped cream before serving.
Different fruit: Try blueberries, raspberries, or sliced peaches instead of strawberries.
Chocolate version: Replace vanilla wafers with chocolate wafers and add cocoa powder to pudding.
Add coconut: Sprinkle toasted coconut between layers.
Make it boozy: Add 2 tablespoons rum or bourbon to finished pudding.
Individual servings: Layer in mason jars or parfait glasses for single servings.
Lighter version: Use 2% milk and reduce sugar to ¾ cup.
Instant pudding instead: Can for convenience but homemade tastes infinitely better with richer, creamier texture.
Pudding has lumps: Either cornstarch wasn't dissolved completely at start, or didn't stir constantly while cooking.
Bananas turned brown: Oxidize when exposed to air. Slice just before assembling, consider tossing gently with bit lemon juice.
Different cookie: Vanilla wafers traditional but graham crackers or shortbread work in pinch.
Know when pudding thick enough: Should coat back of spoon thickly and hold shape when run finger through.
Gluten-free: Yes! Use GF vanilla wafers or cookies.
Pudding too thin: Cook longer, stirring constantly, until thickens more. Should thicken significantly as cools too.
Keep covered in fridge up to 3 days. Wafers continue softening as sits.
Don't freeze—pudding and fruit don't freeze and thaw well. Texture becomes watery and separated.
Make ahead: Perfect for making ahead! In fact, better when made day ahead so flavors meld and wafers reach perfect texture.
Serve: Cold, scooping deep to get all layers in each serving. Perfect as-is or with dollop whipped cream on top.
Pairs with: Coffee, iced tea, cold milk, or as refreshing dessert after BBQ, fried chicken, or any summer meal.
Don't skip tempering eggs—adding cold eggs directly to hot liquid will scramble them.
Use ripe but firm bananas—too-ripe get mushy and brown, underripe too firm.
Slice bananas just before assembling—prevents browning.
Work quickly with warm pudding—spreads more easily when warm.
Press plastic wrap directly on pudding—prevents tough skin from forming.
Chill at least 4 hours—overnight even better for flavor and texture.
Classic banana pudding: Omit strawberries and use only bananas for traditional banana pudding.
Add whipped cream: Top with fresh whipped cream before serving.
Different fruit: Try blueberries, raspberries, or sliced peaches instead of strawberries.
Chocolate version: Replace vanilla wafers with chocolate wafers and add cocoa powder to pudding.
Add coconut: Sprinkle toasted coconut between layers.
Make it boozy: Add 2 tablespoons rum or bourbon to finished pudding.
Individual servings: Layer in mason jars or parfait glasses for single servings.
Lighter version: Use 2% milk and reduce sugar to ¾ cup.
Instant pudding instead: Can for convenience but homemade tastes infinitely better with richer, creamier texture.
Pudding has lumps: Either cornstarch wasn't dissolved completely at start, or didn't stir constantly while cooking.
Bananas turned brown: Oxidize when exposed to air. Slice just before assembling, consider tossing gently with bit lemon juice.
Different cookie: Vanilla wafers traditional but graham crackers or shortbread work in pinch.
Know when pudding thick enough: Should coat back of spoon thickly and hold shape when run finger through.
Gluten-free: Yes! Use GF vanilla wafers or cookies.
Pudding too thin: Cook longer, stirring constantly, until thickens more. Should thicken significantly as cools too.
Keep covered in fridge up to 3 days. Wafers continue softening as sits.
Don't freeze—pudding and fruit don't freeze and thaw well. Texture becomes watery and separated.
Make ahead: Perfect for making ahead! In fact, better when made day ahead so flavors meld and wafers reach perfect texture.
Serve: Cold, scooping deep to get all layers in each serving. Perfect as-is or with dollop whipped cream on top.
Pairs with: Coffee, iced tea, cold milk, or as refreshing dessert after BBQ, fried chicken, or any summer meal.