The Best Banana Pudding

Sunday, March 15, 2009

I posted the original recipe along with the changes that I made. Most of the changes were because of the size containers that I had on hand such as the 3.5 ounce boxes of pudding or the 12 oz of vanilla wafers. I also did not realize the recipe called for 8 oz of cool whip and it taste fine to me with only 8 oz rather than 12 oz. I did use the entire can of sweetened condensed milk but it was a little too sweet for me which is why I would recommend half the can. If you like your pudding very sweet, you may want to use the entire can.

The Best Banana Pudding

Ingredients:
1 (5 ounce) package instant vanilla pudding mix (I used 2 - 3.5 ounce packages of banana cream)
2 cups cold milk (I used 2 3/4 cups of cold milk)
1 (14 ounce) can sweetened condensed milk (I used 1/2 of the can)
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed (I used 8 ounces)
1 (16 ounce) package vanilla wafers (I used 12 ounces)
4 bananas, sliced
Directions:
In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Yield: 20 servings

 

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