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Paula Deen’s “Not Yo’ Mama’s Banana Pudding” — Creamy, Classic Southern Dessert

paula-deen-banana-pudding

Paula Deen’s “Not Yo’ Mama’s Banana Pudding” — Creamy, Classic Southern Dessert
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 12-oz box vanilla wafers
  • * 6 ripe bananas sliced
  • * 1 3.4-oz box instant vanilla pudding mix
  • * 2 cups cold milk
  • * 1 8-oz container whipped topping (such as Cool Whip), thawed
  • * 1 14-oz can sweetened condensed milk
  • * 1 ¼ cups milk for pudding mix
  • * 1 teaspoon vanilla extract
  • [/wprm-ingredients]

Equipment

  • 9×13-inch baking dish or similar serving dish
  • mixing bowls
  • whisk
  • Rubber spatula

Method
 

  1. Arrange a layer of vanilla wafers on the bottom of a 9×13-inch dish. Top with sliced bananas.
  2. Whisk pudding mix and 1 ¼ cups milk until slightly thickened.
  3. In a separate bowl, fold together sweetened condensed milk, remaining 2 cups milk, vanilla extract, and whipped topping.
  4. Fold pudding mixture into the creamy filling until smooth.
  5. Spread half the filling over the wafer and banana layer.
  6. Add another layer of wafers and bananas; top with remaining filling.
  7. Cover and refrigerate at least 4 hours or overnight.
  8. Garnish with crushed wafers or banana slices before serving.

Notes

* For extra richness, substitute half the milk with heavy cream.
* Use fresh bananas just before assembling for best texture.
* Best served chilled.