This is the Best Southern Banana Pudding
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It’s pretty cool how and why we decided to share this Southern Banana Pudding recipe with you. Keebler ask me to create a recipe that brought back childhood memories. My husband and I reminisced about our favorite cookies. It was so much fun! We’ve known each other for like 13 years and we still learned more about each other just by thinking about the Keebler cookies we enjoyed as kids. During the brainstorming session, my husband blurted out, “My mom’s banana pudding recipe!”My husband told me stories about how his mom would regularly bring her banana pudding to family gatherings. He was so enthusiastic about it, and nostalgic at the same time, that I just knew I had to make his mom’s Southern banana pudding.
The recipe is a summer classic, perfect for family BBQs and other special events. According to my husband, his mom’s was the best, and it was so fun to recreate a family recipe from my husband’s childhood.The best part of this Southern banana pudding recipe is just how simple it is. The recipe calls for only four ingredients—bananas, Keebler vanilla wafers, vanilla pudding and milk! Even if you’re a novice baker, this recipe is for you.To make the banana pudding, start by layering Keebler vanilla wafers in a 9×9 baking dish and then layer sliced bananas on top. Continue layering the wafers and bananas until they reach the top of the dish. Make sure the top layer is wafers, for aesthetic reasons.
Next, prepare the pudding according to package directions. Make sure to buy the cook and serve pudding, not the instant pudding. Once the pudding is ready, pour it over the layers of wafers and bananas. Let the pudding soak in by placing the dish in the refrigerator for several hours, until completely cooled and set.If you’ve never had banana pudding before, the dessert is almost like a Southern version of tiramisu in texture. To serve the Southern banana pudding, I suggest using a nice clear glass dish or bowl. Add a large scoop, and top with whipped topping and a whole Keebler vanilla wafer, to make it look pretty and for some extra vanilla cookie crunch on top.What’s your favorite Keebler cookie that reminds you of your childhood? For me, it is probably the fudge stripe cookies. When my mom would buy them, I loved sticking my finger in the middle and slowly nibbling around the outside in a circle. For my husband, clearly it is the vanilla wafers cookies.
I find it so interesting how a little cookie can conjure so many great memories while helping me and my husband create new memories of our own. I hope you try the Southern banana pudding recipe and love it as much as we do!
Southern Banana Pudding Recipe
1 Box of Keebler® Vanilla Wafers
2 Boxes of Cook and Serve Vanilla Pudding
2-4 Bananas, Depending on Size (my recipe used two very large bananas)
4 Cups of Whole Milk
Whipped Topping (optional)
Create the layers for the banana pudding by placing vanilla wafers on the bottom and along the sides of a 9×9 baking dish.
Slice bananas and place on top of wafers. Repeat layering process two more times or until the layers reach the top of the 9×9 pan, ending with a final layer of wafers for decorative purposes.
To make the pudding, add four cups of milk to a saucepan. Add the two boxes of pudding and mix. Over medium heat, bring the pudding mixture to a boil, stirring constantly. This will take approximately 10 minutes.
Once the pudding comes to a slow boil, remove from the heat, and pour carefully over the layers of wafers and bananas. Place the banana pudding in the refrigerator for several hours until it is completely cool and firm.
Serve right from the refrigerator and top with whipped topping and extra wafers.
For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub –coming soon!
Keebler Cookies at Kroger: Summer 2016
Best Southern Banana Pudding
- 1 Box of Keebler® Vanilla Wafers
- 2 Boxes of Cook and Serve Vanilla Pudding
- 2-4 Bananas Depending on Size (my recipe used two very large bananas)
- 4 Cups of Whole Milk
- Whipped Topping optional
- Create the layers for the banana pudding by placing vanilla wafers on the bottom and along the sides of a 9x9 baking dish.
- Slice bananas and place on top of wafers.
- Repeat layering process two more times or until the layers reach the top of the 9x9 pan, ending with a final layer of wafers for decorative purposes.
- To make the pudding, add four cups of milk to a saucepan.
- Add the two boxes of pudding and mix.
- Over medium heat, bring the pudding mixture to a boil, stirring constantly. This will take approximately 10 minutes.
- Once the pudding comes to a slow boil, remove from the heat, and pour carefully over the layers of wafers and bananas.
- Place the banana pudding in the refrigerator for several hours until it is completely cool and firm.
- Serve right from the refrigerator and top with whipped topping and extra wafers.
I love love love banana pudding! I always have to use Keebler Vanilla wafers no “Nilla’s” for me! The real things is what i want! This looks yummy!
Thanks for your comment:) This was my first time trying it! I can’t get over how simple it is to make, but yet so yummy!
This is not Southern banana pudding or even close. Traditional southern banana pudding is made from scratch. We don’t use boxed pudding. We cook the custard with milk, egg yolks, sugar, butter, vanilla and cornstarch We also don’t use cool whip. We make meringue with the egg whites.. It is best when warm or at least room temp.
Agreed, this isn’t “real” Southern Banana Pudding. But it IS just what my backwoods Louisiana mom used to make (I was born in 1952) and I actually prefer it to to the “real” stuff that my great-aunt’s black maid used to make for us at family gatherings. Two small differences: we used Sunshine brand wafers because they were made with real vanilla and when I was a kid there was no such thing as “whipped topping”, although you could get whipped cream in an aerosol can (for squirting into your mouth). CoolWhip is an abomination.
Black “slave” you mean. Smh people like you disgust me.
While I love the “from scratch” banana pudding, hubby loves the instant version, with instant banana pudding. I hope this version, with cooked banana pudding will make us both happy. It is in the fridge now. We have the canned whipped cream for topping.
You ask what what do I think? I think Nisha is rude. We didn’t have slaves in the 1950’s, but, yes, God forbid some people had hired help that were black. Who cares. I’m thinking the reason paintedjaguar mentioned the hired help was black was that many blacks were thought to be very good cooks and that this recipe, though not from scratch, was much better, in her opinion, than the black maids recipe. Js.
Would like to know serving size and nutrition values.
Unfortunately, there are two sizes of Cook n Serve Pudding and I believe this recipe is calling for the 3 oz size because it only requires 2 cups of milk for each box whereas the 4.6 oz size calls for 3 cups of milk.