Reviewed: May 7, 2008

I don't usually make recipes with instant pudding and cool whip but given all the great reviews, I tried this. It was good, but I like the kind made with the cooked custard better. I also like banana pudding best while it's still warm.

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SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

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Reviewed: May 4, 2008

WOW! I was raised to believe that banana pudding must hang out in the fridge for at least 24 hours to be worth a darn. I had a birthday emergency today for a banana pudding fiend however, so I gave this recipe a shot and had very low expectations-I took a little taste after mixing the ingredients and wasn't impressed. After two hours in the fridge, I served this and WOW WOW WOW was it incredible!!! The only thing that was wrong is that the cookies were still a tiny bit crunchy but my guests actually said they had never had it this way before but really liked it. The best part is that it took a ridiculously small amount of time to make. I am SO glad I found this recipe, right on!!! Thanks for sharing!

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Carol A.

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 27, 2008

okay, but the twins wouldn't eat it...

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Samantha

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 19, 2008

Much better than the "traditional" banana pudding cooked on the stove. This is smoother and creamier and has a much better taste. My husband prefers this over the traditional banana pudding and he used to refuse to eat anything but traditional style.

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firegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Apr. 17, 2008

Added strawberries to this and it was a hit!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 11, 2008

Very easy to make and very tasty. I make this all of the time now.

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HAPLO48

Cooking Level: Expert

Home Town: Perry, Georgia, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 23, 2008

easy way to impress people with this delicious dessert

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Dyner

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Reviewed: Mar. 3, 2008

mmm great! i used less milk (1.5 c.) than stated, used reduced fat whipped cream and skim milk. i left out the wafers because i needed gltuen-free ones and couldn't find them, but they were not missed.

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stephanie

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 26, 2008

LOVED, LOVED, THIS PUDDING. THE ONLY THING I CHANGED WAS TO USE INSTANT BANANA PUDDING INSTEAD OF THE VANILLA PUDDING & ONLY 1 CUP OF MILK INSTEAD OF 2 CUPS. I ALSO LIKE TO USE MORE BANANAS THAN CALLED FOR. I MAKE THIS A LEAST TWICE A MONTH. THANKS FOR A GREAT PUDDING.

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keenan

Cooking Level: Expert

Living In: New Castle, Delaware, USA

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Reviewed: Feb. 1, 2008

As much as I hate to admit it, my family declared this the best banana pudding I've ever made. I have always cooked a banana pudding on a hot stove, with no pudding-mix-shortcuts, stirring constantly - thinking that was the only way to make a really good banana pudding. How wrong I was. This was delicious. Much lighter and more refreshing than the thick custard type puddings. We polished the whole thing off in one sitting and the kids immediately begged me to make another! Thanks, LeAnne - this is a terrific pudding!

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LauraT

Cooking Level: Expert

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Reviewed: Jan. 29, 2008

Super excellent.

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CTATHOME

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Reviewed: Jan. 21, 2008

I used cheesecake pudding. Awesome!

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LGUNT004

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Reviewed: Dec. 22, 2007

Not only is this dish requested at EVERY family function but my friends often ask for it as their birthday and/or holiday gift. I sometimes substitute "100-calorie" Lorna Doones and if on hand, use French Vanilla creamer in place of 1/2 of the milk called for.

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ajcolbert

Cooking Level: Expert

Home Town: West Hollywood, California, USA

Living In: Northridge, California, USA

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Reviewed: Dec. 13, 2007

Quick and easy and oh so good. The first thing empty at any picnic.

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laura

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Reviewed: Dec. 10, 2007

This recipe was quick easy and most of all YUMMY!

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Danielle

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Reviewed: Nov. 29, 2007

This is the best banana pudding I have ever tasted. It was so easy to put together and it looked great. I would not change a thing.

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SheaD.

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Nov. 20, 2007

this recipe was awesome! i made it for a potluck at work, and everyone loved it. there was just a tiny serving left for me to take home. the only thing i did different was i ended up only using 1 cup of milk, since the bowl i was using to make the pudding ended up being 1 cup too small. it actually turned out perfect for me though, i like mine really thick and creamy... it was delicious!

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Nita

Cooking Level: Beginning

Home Town: Bremerton, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 4, 2007

This recipe is so fast and easy, on top of being delicious. I made it low fat by using sugar free pudding, skim milk, lite sour cream and lite cool whip, and it was still so rich. I've made it twice, and it's def. a keeper!!!

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Danielle Lopez

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Reviewed: Oct. 30, 2007

This is DELICIOUS!!! I used Mini Nilla Wafers for 2 layers and on the final layer I crushed them on top of the last layer of bananas. I just made this for the second time in a week tonight! Soooo good! The only thing I might change next time is dip the banana slices in lemon to keep them from browning. But that's just for aesthetic purposes.... it tastes SO GOOD! Thanks! :)

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Ashley

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

Love it! Try making it with ginger snaps for a little variety. But it is simple, quick & perfect just the way it is. I mix the pudding and milk together first before adding the remaining ingredients.

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Cassandra

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Uncooked Banana Pudding

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