The BEST Banana Pudding Recipe | Creamy, Crunchy & Easy to Make

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Add 2 cups of cold milk to a bowl.

Add 1 can (14 oz) sweetened condensed milk to the bowl.

Add 1/2 tsp vanilla extract to the mixture.

Add 1 package (5.01 oz) vanilla instant pudding mix and whisk until smooth.

Refrigerate the pudding mixture for 30 minutes.

Crush 2-3 handfuls of mini Nilla wafers in a ziplock bag using a mallet or rolling pin.

In a mixing bowl, add 2 cups of heavy whipping cream, 1 1/2 tsp vanilla extract, and 3 tbsp sugar.

Whip the cream until stiff peaks form, starting at low speed to prevent splatter.

Remove the pudding from the fridge and check that it is firm.

Add the pudding to the whipped cream and mix until combined.

Slice 2-3 bananas into thin rounds.

In 12 oz cups, break up some wafer crumbles at the bottom (about 8 mini wafers each).

Add about 2 good size spoonfuls of banana pudding for the second layer.

Top with banana slices, placing them on the sides or as a layer.

Repeat the layers of wafers, pudding, and bananas until nearly full.

Optionally, add caramel or chocolate syrup to some layers.

Top with canned whipped cream or homemade whipped cream if preferred.

Garnish with more wafer crumbles, a banana slice, and a whole wafer for decoration.

Cover the banana pudding cups and refrigerate to let the flavors meld.

These will stay fresh for 2-3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens