My mom’s banana pudding has been one of my favorite treats for practically as long as I’ve been able to eat solid foods. It’s the bring-to-a-potluck, make-for-holidays, good-day-for-a-barbecue dessert staple. The technique changes a bit depending on variables like the flavor pudding we have on hand or how many boxes of Nilla Wafers are in the cabinet, but the essential Southern-style spring-is-in-bloom flavor remains untouched.
1 pkg. banana cream pudding mix
1 pkg. French vanilla pudding mix
4 cups milk
1 lg. container Cool Whip
2-3 bananas, sliced
1 box Nilla wafers
In a large mixing bowl, combine pudding mixes and milk; whisk until smooth. Fold in Cool Whip to pudding mixture until completely combined. Layer Nilla wafers on the bottom of a large serving bowl. Pour a layer of pudding over the top, and then add a layer of bananas. Continue layering in this fashion, ending with pudding at the top. Refrigerate at least 1 hour.