Banana Pudding

Easy banana pudding


  • 1 (3.4 ounces) box Instant vanilla pudding mix
  • 1 1/4 cups milk
  • 1 (14 ounces) can sweetened condensed milk — (not fat-free)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon banana extract — optional
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 packages Chessman butter cookies — or other similar sized butter cookie or shortbread cookie
  • 5-6 medium bananas — sliced


  • 1Whisk pudding mix, milk, sweetened condensed milk, and both extracts in a large bowl until smooth. Set aside to set for 5 minutes.
  • 2Make whipping cream by beating heavy whipping cream with powdered sugar with a hand or stand mixer until stiff peaks form.
  • 3Place one layer of cookies in the bottom of a 9x13-inch baking dish (about 24 cookies, depending on what kind you’re using), breaking some to fit if needed.
  • 4Fold half the whipped cream into the pudding mixture. Pour half on top of the cookies. Cover with banana slices, then the rest of the pudding mixture.
  • 5Spread the remaining whipped cream on top of the pudding and top with crumbled cookies. Cover and chill at least one hour before serving.
  • 6Best eaten within 24 hours or up to 2 days (the bananas may discolor after a day or so).
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