Grandma Loretta’s Banana Pudding
Ingredients
1 box (5 oz / 140 g) instant vanilla pudding mix
2 cups cold milk
1 can (14 oz / 400 g) sweetened condensed milk
1 teaspoon vanilla extract
1 container (8 oz / 225 g) whipped topping (like Cool Whip)
4–5 ripe bananas, sliced
1 box vanilla wafer cookies
Instructions
Make the pudding
In a bowl, whisk the pudding mix with cold milk for about 2 minutes until thick.
Add flavor
Stir in the sweetened condensed milk and vanilla extract.
Fold in whipped topping
Gently fold in half of the whipped topping to make it extra light and creamy.
Layer the dessert
In a dish or bowl:
Layer vanilla wafers
Add sliced bananas
Spread pudding mixture
Repeat layers until everything is used.
Top it
Spread the remaining whipped topping on top and add a few crushed wafers.
Chill
Refrigerate for 2–4 hours so the wafers soften and flavors blend.
Tips
Best served cold after chilling.
Some people add cream cheese or make homemade custard instead of instant pudding.
Tastes even better the next day.
✅ If you want, I can also show you:
Grandma Loretta’s 5-ingredient chocolate version
The old-school baked Southern banana pudding recipe (the one with meringue on top).
