"This is a rich banana pudding recipe that my great aunt Betty created. It is very delicious. Great for cookouts or when company comes over." — GENIAV
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2 (3.4 ounce) packages
instant vanilla pudding mix
1 (14 ounce) can
sweetened condensed milk
1 (8 ounce) container
1 (8 ounce) container
frozen whipped topping, thawed
1/2 (12 ounce) package
I've made this recipe so many times now and have made a few changes here and there. I mostly us banana creme and french vanilla pudding, I do not let it set as the recipe calls for. I buy one extra creamy whip cream and one regular. I mix the regular one in with my pudding mixture and use the extra creamy one for the top layer. Also, I started using mini wafers instead of the larger ones because the mixture preads easier.
So, I lay down a thick layer of mini wafers. Pile on half the pudding mixture, spread out bananas, pile on the rest of mixture and spread a thin layer of extra creamy whip cream over the top. Sprinkle with left over crushed wafers. I find that this way calls for more bananas and a slighlty deeper pan than the regular 8x11. Not sure if my way is better or worse, everyone devours it either way I make it. Thanks again for a great recipe! ~Tamara
Nice and creamy. I halved the recipe and put in an 8x8 pan. I used a half a 14oz. can of sweetened condensed milk, next time I plan on using more like 3/4 a can. The filling was a little too thick for my tastes. All in all very yummy. I put a thin layer of cool whip on the top and covered with a few crushed wafers. Also, to keep the bananas from turning brown so quickly, toss in lemon juice before putting them in.
This is AWESOME.. I used 1 box of vanilla & 1 box of banana cream pudding. This is rich, you might want to scale the condensed milk to 1/2 or 3/4. I didn't. My best friend rushed to the store after tasting mine & made some herself... Really, really goooooooooood!
This recipe is divine. For the user that didn't like the bananas browning....I rinsed my bananas in a little lemon juice and drained them in a colander before folding them in. Also, the pudding got a little thick in the 15 min. chilling, I will not wait for it to get that thick again. Bellisimo!
This banana pudding is FANTASTIC. I made it exactly by the recipe the first time. After that I have used light sour cream, reduced fat condensed milk, and cool whip free, all to cut down on calories/fat. It still tastes GREAT! Highly recommend for dessert at home or any social function!!! Thanks for the recipe!
I have become known for making this recipe. It is the biggest hit! It's very rich, but very
good. I do 2 layers of vanilla wafers instead of just the one. Then crumble the remaining on top. I end up using almost a whole box of vanilla wafers. I also use 8-10 bananas because it is so creamy. I highly recommend this. It takes about 15 minutes and everyone will love it!
I've made this recipe about 25 times now because people beg me to bring it to every function! Hands down the best banana pudding recipe out there.
I scaled this recipe to 5 servings and divided between 4 dessert glasses. I did not use the whipped topping (didn't have) so I used additional sour cream and milk. I used one large sliced banana. Personally, the condensed milk makes this too sweet, but the kids LOVED them.
Next time I make these, I will prepare pudding mix according to the package with 2% milk and not add the condensed milk or whipped cream to the pudding mixture. Will top each serving with a small amount of whipped cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Betty's Banana Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 144
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