Southern Banana Pudding

 Southern Banana Pudding 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gosh I miss my Mom’s Banana Pudding.  She made it every holiday and I just loved it.  The discussion around the table was whether or not to keep the vanilla wafers who or crushed.  My Dad insisted she made it with only whole wafers so there was always a vote and he would lose. So, she would do both to please us all.  It was so good… we ate it warm or chilled and loved every bite.  I take some shortcuts in this recipe and it’s so good!  Maybe not my mom’s but she would be proud that I carried on the tradition.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Southern Banana Pudding

 

½ brick (4-ounce) cream cheese, softened to room temp 

1 (14-ounce) sweetened condensed milk 

2 teaspoons vanilla extract 

¼ teaspoon kosher salt 

1 ⅓ cup milk 

1 (5.1-ounce) instant vanilla pudding 

3 cups heavy cream 

5-6 bananas, thinly sliced 

1 (11-ounce) box Nilla wafers 

In a large mixing bowl, whip the cream cheese using with a hand mixer until completely smooth. Add the condensed milk, vanilla, and salt and continue whipping until combined. 

 

 

 

 

 

 

 

 

 

 

Add milk and pudding mix and continue to mix on medium-low speed until you work out any lumps in the pudding. Cover and refrigerate for at least 20 minutes, or up to overnight.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, add heavy cream and whip until stiff peaks form, about 3-4 minutes. Remove roughly 1¼ cup of the whipped cream to a bowl, and refrigerate. Add the remaining whipped cream to the pudding and fold until no streak of pudding remain.

 

 

 

 

 

 

 

 

 

 

 

 

Add ⅓ of the pudding mixture to the serving dish. Top with ½ the wafers and ½ of the banana slices. Top with another ⅓ of the pudding, followed by the wafers and bananas (save a few of each for the top.) 

 

 

 

 

 

 

 

 

 

 

 

 

Add the remaining pudding on top and then top with the whipped cream. Top with a few slices of banana and cookies, if desired. Refrigerate until ready to serve. Best when served within 8-10 hours.

     

     

 

 

 

 

 

 

 

 

 

 

Notes:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

  Do you like Meringue instead of whipped cream?  Simple to make:

  6 egg whites

  1 teaspoon cream of tartar

  6 tablespoons granulated sugar

 

Place the 6 egg whites in a large mixing bowl. Using an electric mixer, beat on high until they become frothy and foam. Mix in the cream of tartar, then gradually add the sugar. 

Spread meringue over pudding, making as many peaks as possible. Continuing to beat until sugar dissolves and stiff peaks form. Place the baking dish into the preheated oven for 25 to 30 minutes - until the meringue has browned slightly. Remove from oven and allow to cool. It may be served warm or cold; chill in the refrigerator until the desired temperature is reached.