Banana pudding is a classic dessert of the South, renowned for its creamy texture and comfort. Almost every family here in the south has its spin on the favorite crowd, and without it, on the menu, there is no back door party, church potluck, or family gathering. If you are looking for a simple Southern favorite, banana pudding is your recipe. It is a combination of the best approaches. Scan the Internet for more than one minute, or an old Southern Cookbooks, and you’ll find some 100 different ways to make your dessert easy. We married the best ingredients and methods to present a classic pudding of banana that you can be proud of from scratch.
1 (8 ounces) package cream cheese
1 (14 ounces) can sweeten condensed milk
1 (5 ounces) package of instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
(1) (8 ounces) container frozen whipped topping, thawed
(4) bananas, sliced
1/2 (12 ounces) package vanilla wafers
Add and beat the cream cheese in a large bowl until fluffy. Beat to smooth, in condensed milk, pudding mixture, cold milk, and vanilla. Fold the whipped topping in half.
Line the bottom with vanilla wafers on a 9×13 inch dish. Sliced banana over the wafers. Cover with pudding mixture, and top with whipped topping left. Let it chill.
1. Look for those that are mature with no brown or green spots when selecting bananas. They will break down in the pudding over time so that you will pick the freshest bananas you can find, ready to eat. Divide it in thick chunks, and keep it in between the vanilla pudding layers.
2. Put the plastic wrap lined up in the refrigerator for up to 48 hours. You can mix a cup of water on the bananas with a tbsp or two lemon juice to spritz before adding them to the pudding to avoid the Bananas browning.
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