Banana Pudding III Recipe -
Banana Pudding III Recipe
  • READY IN 40 mins

Banana Pudding III

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"We like this version better than the cooked ones and it is so easy to prepare."

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Original recipe makes 12 servings Change Servings
  • PREP

    20 mins

    40 mins


  1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
  2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
  3. Dip sliced bananas in lemon juice. Shake off excess.
  4. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2008

HELPFUL TIPS NOT MENTIONED: My extremely picky never satisfied husband loved this as well as my toddlers, so what more could I want! I wanted to note for those making this for the 1st time that this calls for heavy cream aka heavy whipping cream which is not whipping cream (cool whip) in the freezer section. I believe THIS is why people complain about this being too sweet b/c quite frankly I CHOSE THIS RECIPE because it was the least sweetest of ALL the recipes on here which I DID try. Heavy Whipping Cream doesn't have that nice sugary taste as the frozen whipped creams you put on top of desserts nor is it something people can eat right out of the carton w/o adding something else. Outside of that, I just eyeball the amount of nilla wafers or Pepperidge Farm Chessmen cookies (try it!), and set it in the fridge for a few hours (necessary) to allow them to soften up. THIS ALSO allows the lemon taste of bananas to go away! It also helps delay browning. 3 THINLY sliced Bananas with 1/4C lemon (used my measuring cup to place juice&dunked the slices as I put it on the layer) was the perfect amount w/o letting anything go to waste. I chose this recipe b/c unlike others, I didn't have to wait for my cream cheese & frozen whipped cream to soften at room temp. UPDATE: To cut down even more on the sweetness, this works better with just ONE CUP of heavy whipped cream. Tastes more like pudding instead of "whipped" and I use fat-free condensed milk

Most Helpful Critical Review
Jul 24, 2005


Aug 30, 2003

I got this recipe from a coworker who brought the pudding for a dinner at work. boy-oh-boy!!! It was a big hit and everyone wanted the recipe. since then i have made it numerous times and I always hear "THIS IS THE BEST...blahblahblah" and it's true. I think 3 bananas is kinda skimpy--i usually use 6 large. Definitely make it...put it in the fridge and forget about it for at least a day or two. The pudding part is what sets this recipe apart. don't substitute cool whip for the whipped cream because the w.c. cuts the sweetness of the pudding mix/sweetened condensed milk--cool whip is already sweet. if you like bananas you will love this recipe. it's nummy!!

Jan 25, 2004

Awesome recipe, VERY VERY rich! I have a suggestion- follow the recipe exactly except leave out the bananas. Let the pudding and wafer mixture stay in the fridge overnight. This way you can have very soft wafers! Add bananas the next morning. Again, a very good recipe, and extremely rich. :)

Feb 03, 2003

This is the BEST recipe for banana pudding I have used. I did not use heavy cream, but used a large tub of cool whip instead. I have printed this recipe out to everyone I serve it to because they always ask for it.

Jan 25, 2004

I had never made a banana pudding before, so I was really happy with how well this turned out! It tasted better the 2nd day, when the wafers had gone a little soft. I agree with some reviewers - a little too sweet; next time I might use 1/2 milk and 1/2 condensed milk.

Jan 25, 2004

I don't normally care for banana pudding, but I LOVED this! My boyfriend didn't like the fact that he could taste the lemon juice on the bananas. Next time we will either use orange juice or skip that step altogether.

Oct 08, 2003

This is a wonderful shortcut for those of us who have slaved over a stove trying to get milk to thicken into a nice, smooth pudding without curdling lol. I personally prefer the homemade version simply because the sweetened condensed milk makes this version a bit too sweet for my taste (and I have a major sweet-tooth). I did however make it again using slightly less than the whole can, and it tasted lovely. French Vanilla pudding also works well. In all fairness though, I must add that my boyfriend said he couldnt tell the difference btwn this one that took 20 minutes and the homemade version that has been know to take...well...let's just took a lot longer, and he felt the sweetness was fine. Thanx for a lifesaver of a recipe!


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 226 mg
  • 9%

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

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