I haven’t made any desserts containing bananas in a while, as my husband developed an allergy to the fruit. But, when a recent lunch meeting was scheduled at work, I jumped at the chance to make banana pudding.
I’ve seen some new versions that use cream cheese, shortbread cookies and other ingredients that sound incredibly yummy. This time, however, I chose to stick with the classic that my mom has always made…and it’s always been delicious.
Yes, it’s simple, but sometimes that’s the best part about a recipe. I hope you enjoy it as much as I do.
Banana Pudding
- 3 ripe bananas, sliced
- 1 box Vanilla Wafers
- 1 container Cool Whip
- 8 oz. sour cream
- 1 large box vanilla pudding
Make pudding according to box directions. Fold in sour cream and ¾ of the Cool Whip, saving enough to spread on top of the final layer.
Layer pudding, starting first with Vanilla Wafers, followed by pudding, then sliced bananas. After completing the layers, spread remaining Cool Whip on top.
