The Banana Pudding Recipe You Need To Try Right Now

Banana pudding is an heirloom Southern delicacy.  It is light but also creamy and decadent. I grew up eating (devouring) Banana pudding, and I fondly recall the first time my maternal grandmother gave me a spoonful of it to try.  I couldn’t wait for my next bite.  Today, I created a variation of the banana pudding recipe I grew up eating that is perfect for a hot summer’s day.  And it brings the same outpouring of emotion and delight that my maternal grandmother’s original recipe does. This recipe is a family favorite in our multicultural home and there is a fusion option too!  If you give it a try, write to us, and let us know how this recipe turned out for you.

Super Quick And Easy Banana Pudding Recipe With A Fusion Twist

What You’ll Need

One box instant vanilla pudding mix

1 cup of Organic coconut milk vanilla (or Milk of your choice)

8 oz. Cool whip (thawed) we use lite cool whip

Two ripe bananas sliced

1/2 box Nilla wafers (we use Reduced Fat)

1/4 Teaspoon ground cardamon (optional) this will bring a South Asian/Indian flair to the Banana Pudding

Directions

In a bowl, combine the instant pudding and milk. Stir until creamy. Let it stand for 5 minutes. Add in 1/4 teaspoon of ground cardamon if you are using it. Mix together the 4 oz of the thawed Cool Whip and the pudding. Layer sliced bananas and nilla wafers into a dish, placing a layer of bananas, nilla wafers, and pudding until all are used. Refrigerate for a minimum of 3 hours. Serve cold.

Pin this recipe for later, here!

Like our content? Find us on Instagram, Facebook, and Pinterest @growingupguptas and on Twitter@growingupgupta!

This post contains affiliate links that support the operation of this blog!