This is a rich banana pudding recipe that my great aunt Betty created. It is very delicious. Great for cookouts or when company comes over.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
10
Yield:
1 - 9x13 inch dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

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  • Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.

  • Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Nutrition Facts

461 calories; protein 6.1g 12% DV; carbohydrates 74.2g 24% DV; fat 16g 25% DV; cholesterol 25.3mg 8% DV; sodium 398.3mg 16% DV. Full Nutrition

Reviews (161)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2007
I've made this recipe so many times now and have made a few changes here and there. I mostly us banana creme and french vanilla pudding, I do not let it set as the recipe calls for. I buy one extra creamy whip cream and one regular. I mix the regular one in with my pudding mixture and use the extra creamy one for the top layer. Also, I started using mini wafers instead of the larger ones because the mixture preads easier. So, I lay down a thick layer of mini wafers. Pile on half the pudding mixture, spread out bananas, pile on the rest of mixture and spread a thin layer of extra creamy whip cream over the top. Sprinkle with left over crushed wafers. I find that this way calls for more bananas and a slighlty deeper pan than the regular 8x11. Not sure if my way is better or worse, everyone devours it either way I make it. Thanks again for a great recipe! ~Tamara Read More
(154)

Most helpful critical review

Rating: 3 stars
01/12/2010
Nice and creamy. I halved the recipe and put in an 8x8 pan. I used a half a 14oz. can of sweetened condensed milk, next time I plan on using more like 3/4 a can. The filling was a little too thick for my tastes. All in all very yummy. I put a thin layer of cool whip on the top and covered with a few crushed wafers. Also, to keep the bananas from turning brown so quickly, toss in lemon juice before putting them in. Read More
(12)
205 Ratings
  • 5 star values: 151
  • 4 star values: 40
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
12/21/2007
I've made this recipe so many times now and have made a few changes here and there. I mostly us banana creme and french vanilla pudding, I do not let it set as the recipe calls for. I buy one extra creamy whip cream and one regular. I mix the regular one in with my pudding mixture and use the extra creamy one for the top layer. Also, I started using mini wafers instead of the larger ones because the mixture preads easier. So, I lay down a thick layer of mini wafers. Pile on half the pudding mixture, spread out bananas, pile on the rest of mixture and spread a thin layer of extra creamy whip cream over the top. Sprinkle with left over crushed wafers. I find that this way calls for more bananas and a slighlty deeper pan than the regular 8x11. Not sure if my way is better or worse, everyone devours it either way I make it. Thanks again for a great recipe! ~Tamara Read More
(154)
Rating: 5 stars
05/29/2005
This recipe is divine. For the user that didn't like the bananas browning....I rinsed my bananas in a little lemon juice and drained them in a colander before folding them in. Also, the pudding got a little thick in the 15 min. chilling, I will not wait for it to get that thick again. Bellisimo! Read More
(84)
Rating: 5 stars
05/05/2004
This is AWESOME.. I used 1 box of vanilla & 1 box of banana cream pudding. This is rich, you might want to scale the condensed milk to 1/2 or 3/4. I didn't. My best friend rushed to the store after tasting mine & made some herself... Really, really goooooooooood! Read More
(81)
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Rating: 5 stars
03/28/2007
This banana pudding is FANTASTIC. I made it exactly by the recipe the first time. After that I have used light sour cream, reduced fat condensed milk, and cool whip free, all to cut down on calories/fat. It still tastes GREAT! Highly recommend for dessert at home or any social function!!! Thanks for the recipe! Read More
(51)
Rating: 5 stars
10/09/2003
I have become known for making this recipe. It is the biggest hit! It's very rich, but very good. I do 2 layers of vanilla wafers instead of just the one. Then crumble the remaining on top. I end up using almost a whole box of vanilla wafers. I also use 8-10 bananas because it is so creamy. I highly recommend this. It takes about 15 minutes and everyone will love it! Read More
(41)
Rating: 5 stars
10/09/2003
I've made this recipe about 25 times now because people beg me to bring it to every function! Hands down the best banana pudding recipe out there. Read More
(28)
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Rating: 4 stars
07/11/2008
I scaled this recipe to 5 servings and divided between 4 dessert glasses. I did not use the whipped topping (didn't have) so I used additional sour cream and milk. I used one large sliced banana. Personally the condensed milk makes this too sweet but the kids LOVED them. Next time I make these I will prepare pudding mix according to the package with 2% milk and not add the condensed milk or whipped cream to the pudding mixture. Will top each serving with a small amount of whipped cream. Read More
(23)
Rating: 5 stars
06/19/2006
I made this for a church dinner along with about 5 other desserts and this one was completly gone when the night was over. It was the hit of the night. This was the best banana pudding I have ever had. I layered it in a trifle dish instead of putting it in a 9x13 and it was beautiful. This one will knock your socks off!!! Read More
(19)
Rating: 4 stars
10/09/2003
This is sooo good and so easy. You have to let it set overnight though so the consistancy is better. Read More
(18)
Rating: 3 stars
01/12/2010
Nice and creamy. I halved the recipe and put in an 8x8 pan. I used a half a 14oz. can of sweetened condensed milk, next time I plan on using more like 3/4 a can. The filling was a little too thick for my tastes. All in all very yummy. I put a thin layer of cool whip on the top and covered with a few crushed wafers. Also, to keep the bananas from turning brown so quickly, toss in lemon juice before putting them in. Read More
(12)