Banana Pudding
Growing up I only remember eating banana pudding for Easter or if someone had passed away. My grandma is the only person I know that makes it and let’s be for real, if I am asking that sweet lady to cook for me, banana pudding isn’t what I am asking for. After making it this morning I am realizing I should’ve learned to make it sooner.
About a year ago, I was enjoying Granny’s Southern Smokehouse and noticed he had banana pudding on the menu. It had been years since I had it so obviously I bought one. Mistake. This has started a new found obsession with banana pudding and it has become a real problem. Again, still didn’t bother learning how to make it. Instead, I would find reasons to order Granny’s in hopes that he had pudding left for the day.
This past weekend we went on a road trip to Tennessee and the amount of places advertising banana pudding was intense. Unfortunately, I didn’t try any of it mostly because I ate so much Mexican food every day that I was too full to worry about dessert. When we decided we would be coming back home a day early, I put in a grocery delivery order and obtained the items needed to make my own banana pudding.
I am partially lazy and partially not into making things complicated just to be complicated so after browsing the internet for recipes and seeing people adding all sorts of things to their banana pudding I went with the easiest route. Instant pudding, bananas, Nilla wafers, Cool Whip. That is it. I confirmed with my grandma, that’s all she uses too.
Banana Pudding
Ingredients
- 1 Box French Vanilla Pudding Mix
- 2 Cups Whole Milk
- 1 Banana
- 24 Nilla Wafers
- 1 Cup Cool Whip
Instructions
- Follow the instructions on the pudding mix to make pudding (this is what the milk is for) Then let set until it is a pudding consistency.
- Cut up the banana into slices.
- Layer Nilla wafers on the bottom of the container, a layer of pudding, a layer of banana, pudding, wafers, and then whip cream.
