Sandra This Paula Deen Banana Pudding Recipe is a creamy and easy recipe, which is made with vanilla wafers and sweetened condensed milk. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Paula Deen Banana Pudding Recipe Ingredients
- 2 cups cold milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) package vanilla wafers
- 14 small bananas, sliced or to taste
How To Make Paula Deen Banana Pudding
- Make the Pudding Base: In a large bowl, combine the cold milk and the instant vanilla pudding mix. Beat with an electric mixer or a whisk for about 2 minutes, until the mixture is smooth and begins to thicken.
- Add Creaminess and Flavor: Pour the sweetened condensed milk into the pudding mixture and blend until smooth. Stir in the vanilla extract.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until it is just combined. Be careful not to overmix, as you want to keep the mixture light and airy.
- Layer the Pudding: In a large glass serving bowl or a trifle dish, begin layering the ingredients. Start with a layer of vanilla wafers, followed by a layer of sliced bananas, and then a layer of the pudding mixture. Repeat the layers until you run out of ingredients, finishing with a layer of pudding on top.
- Chill and Serve: Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour to allow the cookies to soften and the flavors to meld. Just before serving, you can garnish with additional banana slices or crushed vanilla wafers.
Recipe Tips
- How to prevent bananas from browning? To keep the banana slices from browning, you can gently toss them in a small amount of lemon juice before layering. The acidity helps prevent oxidation.
- Can I make this ahead of time? Yes, this pudding is best made a few hours ahead of time to allow the wafers to soften. However, it’s best served within 24 hours, as the bananas will continue to soften and release liquid.
- How do I get clean layers? For a beautiful presentation in a trifle dish, carefully place the vanilla wafers and banana slices around the outer edge of the bowl for each layer before filling in the center.
- Can I use real whipped cream? You can substitute the frozen whipped topping with homemade sweetened whipped cream. Use about 3 cups of heavy cream, whipped with 1/2 cup of powdered sugar until stiff peaks form.
What To Serve With Banana Pudding
Banana pudding is a classic Southern dessert that stands perfectly on its own. It’s often served at potlucks, barbecues, and family gatherings. For a simple pairing, enjoy a slice with:
- A cup of coffee or tea
- A glass of cold milk
- As the sweet finish to a Southern-style meal of fried chicken or pulled pork.
How To Store Banana Pudding
- Refrigerate: Cover the pudding tightly with plastic wrap and store it in the refrigerator. It is best enjoyed within 1-2 days. After that, the wafers can become too soggy and the bananas may brown.
- Freeze: Freezing is not recommended for this recipe, as the texture of the bananas and the pudding will change significantly upon thawing.
Banana Pudding Nutrition Facts
- Calories: ~450 kcal per serving
- Protein: 7g
- Carbohydrates: 75g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A runny pudding is often caused by not whisking the instant pudding mix long enough, or by overmixing when folding in the whipped topping. Ensure the pudding base is thick before moving on.
While vanilla wafers are classic, you can experiment with other cookies like shortbread or even chessmen cookies for a slightly different flavor and texture.
Instant pudding is key for this specific recipe’s texture and ease. Using a cook-and-serve pudding would require a different method and chilling process.
Paula Deen Banana Pudding Recipe
Description
A famously rich and creamy Southern-style banana pudding, made with layers of sweet pudding, fresh bananas, and vanilla wafers.
Ingredients
Instructions
- Whisk cold milk and instant pudding mix in a large bowl for 2 minutes until thick.
- Blend in the sweetened condensed milk and vanilla extract until smooth.
- Gently fold in the thawed whipped topping until just combined.
- Create layers of vanilla wafers, sliced bananas, and the pudding mixture in a large serving bowl.
- Repeat the layers, ending with a final layer of the pudding mixture on top.
- Chill for at least 1 hour before serving to allow the wafers to soften.
- Garnish with crushed wafers or fresh banana slices if desired.
Notes
- For the best results, allow the pudding to chill for at least 4 hours, which gives the wafers time to become perfectly soft and cake-like.
- To prevent bananas from browning, toss them lightly in lemon juice before layering.
- This recipe is easily halved for a smaller crowd; simply use a smaller serving dish.
- Ensure the whipped topping is fully thawed before you try to fold it into the pudding base.
