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
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.
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