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READY IN 25 mins

Aunt Betty's Banana Pudding

Read Reviews (122)

"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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Original recipe makes 1 - 9x13 inch dish Change Servings

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream

1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers

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Directions

In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

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PREP 25 mins
READY IN 25 mins

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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

—TamaraNTexas

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Most Helpful Critical Review

Jan 12, 2010

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.

—jilly bean

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152 Ratings

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May 05, 2004

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!

—JUSTJEN33

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May 29, 2005

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!

—DEBBYDOODLEBUG

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Mar 28, 2007

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!

—ThomasFam

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Oct 08, 2003

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!

—DCOKERS

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Oct 08, 2003

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.

—IVYCHAOS

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Jul 11, 2008

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.

—GodivaGirl

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Nutrition

Calories
461 kcal
23%

Carbohydrates
74.2 g
24%

Cholesterol
25 mg
8%

Fat
16 g
25%

Fiber
2.2 g
9%

Protein
6.1 g
12%

Sodium
398 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt Betty's Banana Pudding

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 461
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 10.1g 50 %
Cholesterol 25mg 8 %
Sodium 398mg 16 %
** Potassium 488mg 14 %
Total Carbohydrates 74.2g 24 %
** Dietary Fiber 2.2g 9 %
Protein 6.1g 12 %
** Sugars 47.9g
Vitamin A 7 %
Vitamin C 13 %
Calcium 22 %
Iron 7 %
** Thiamin 15 %
** Niacin 18 %
** Vitamin B6 19 %
** Magnesium 13 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.