Ingredients
Equipment
Method
Instructions
- In a very large bowl, whisk together the 3 small boxes of vanilla instant pudding and 6 cups of ice-cold milk until the mixture begins to thicken (about 1–2 minutes of whisking).
- Add the 8 ounces sour cream to the pudding mixture and stir until smooth and fully blended.
- Measure out half of the 12-ounce Cool Whip (6 ounces) and reserve the other half for the topping. Fold the 6 ounces of Cool Whip into the pudding mixture using a spatula; start gently to incorporate, then finish with the whisk until the mixture is uniform.
- Slice the 5 bananas into disks. Open the box of vanilla wafers; set aside a small handful and crush them (in a bag or with a rolling pin) to make crumbs for the top.
- Divide the pudding mixture, the banana slices, and the vanilla wafers into three roughly equal portions.
- In a large serving bowl or trifle dish, layer in this order and repeat two more times: (a) one third of the pudding mixture (spread evenly), (b) one third of the vanilla wafers in a single layer, (c) one third of the banana slices in a single layer. Continue until all three layers are completed.
- Spread the reserved half of the Cool Whip (6 ounces) evenly over the top layer. Sprinkle the crushed vanilla wafer crumbs over the Cool Whip.
- Cover the pudding and refrigerate for at least 1 hour before serving to allow layers to set and flavors to meld. Serve chilled.
Notes
For best taste, useREALsour cream,WHOLEmilk,ORIGINALcool whip and yellow ripe bananas withNOspots.
Substitutions can be made for lite sour cream, other flavors of cool whip,etc. but the best banana pudding uses as noted above.
This makes aLARGEamount of banana pudding, which you will need once everyone tastes it, but youCANhalf the recipe. Use three bananas.
Bananas will turn brown after a day. You can treat the banana slices with a mixture of 1 Tbs of lemon juice and 3 Tbs of water. Sprinkle this over the top of the banana slices and it will help prevent browning.
It is aREALeffort to mix the cool whip into the pudding, use a whisk, have patience and just keep stirring. You WILL beat it eventually.
Crunch up 2-3 vanilla wafers and reserve them to sprinkle on the top. Makes a delightful crunch.
People often ask about using the banana flavored pudding for this recipe. I've tried this and feel that it gives the whole pudding an "off" flavor like fake bananas. It really is best to use the plain vanilla instant pudding.
ItsSUPERimportant to use theINSTANTpudding. The instant pudding and the pudding that must be cooked are in almost identical packages.
Substitutions can be made for lite sour cream, other flavors of cool whip,etc. but the best banana pudding uses as noted above.
This makes aLARGEamount of banana pudding, which you will need once everyone tastes it, but youCANhalf the recipe. Use three bananas.
Bananas will turn brown after a day. You can treat the banana slices with a mixture of 1 Tbs of lemon juice and 3 Tbs of water. Sprinkle this over the top of the banana slices and it will help prevent browning.
It is aREALeffort to mix the cool whip into the pudding, use a whisk, have patience and just keep stirring. You WILL beat it eventually.
Crunch up 2-3 vanilla wafers and reserve them to sprinkle on the top. Makes a delightful crunch.
People often ask about using the banana flavored pudding for this recipe. I've tried this and feel that it gives the whole pudding an "off" flavor like fake bananas. It really is best to use the plain vanilla instant pudding.
ItsSUPERimportant to use theINSTANTpudding. The instant pudding and the pudding that must be cooked are in almost identical packages.