Summertime is here, and that means backyard BBQs, family get-togethers, and picnics at Engler Park. With Father’s Day just around the corner, I thought I'd share one of my absolute favorite recipes to make this time of year: banana pudding. This classic dessert is always a hit and brings all the nostalgic summer vibes. When I say this is the best banana pudding recipe, it's because, in my opinion, it is. Every time I serve this at one of my parties or bring it to a family gathering, someone always asks for the recipe! You can serve it in a large trifle dish for a pretty presentation, make individual servings in mini dessert bowls, or layer it all in a 9x13" glass pan; either way, it’s just as delicious!
Ingredients:
- 1 box 3.4 oz. instant vanilla pudding mix
- 1 box of 5.1 oz. instant vanilla pudding mix
- 8 oz. sour cream
- 4 cups of cold milk
- 8 oz. Cool Whip, thawed
- 11oz. box of vanilla wafers, regular size or mini
- 5-7 fresh bananas, sliced
Instructions:
- In a large mixing bowl, combine both boxes of instant vanilla pudding mix with the cold milk.
- Use an electric hand mixer to beat until smooth and thickened.
- Next, add the sour cream and continue mixing until it is well combined.
- Gently fold in the thawed Cool Whip.
- Assemble the pudding in a large trifle dish (or a 9x13" glass pan), by lining the bottom with vanilla wafers.
- Slice the bananas and layer them on top of the wafers.
- Spread a layer of the pudding mixture over the bananas.
- Repeat the layers — wafers, bananas, pudding — until you reach the top.
- Finish it off by sprinkling crushed Nilla Wafers on top. Chill in the refrigerator for at least two hours.
- Right before serving, you can garnish with a few extra banana slices and more crushed wafers for that perfect finishing touch.
"Every time I serve this at one of my parties or bring it to a family gathering, someone always asks for the recipe!"