It seems you just can’t have a big family gathering without banana pudding. At least in my family! It’s certainly understandable, because it is irresistibly creamy, dreamy and delicious. It always seemed to be our go to Easter dessert. But I don’t think anyone would object to this dish any time of the year! This one is extra rich thanks to a secret ingredient that took me years to get my Aunt Ruth to give up. Shhh…don’t tell her I’m sharing it!
One thing about my Aunt Ruth is that she really doesn’t enjoy cooking…even though she is actually good at it. So, she had this amazing banana pudding recipe that drew rave reviews anytime she brought it to an event. Obviously, people requested it over and over again. Although she complained about having to make the banana pudding recipe numerous times, she would not part with it and pass the torch on to someone else in the family. Everyone always wondered what made it so much more luxurious than other puddings…and finally, after many years of convincing…here it is. And the secret is sweetened condensed milk!
- 1 can sweetened condensed milk
- 8 oz tub cool whip
- 1 big box (5.1 oz.) instant vanilla pudding
- 1 3/4 Cup milk
- bananas, cut in thin slices
- box vanilla wafers ( save some for crumbling on top
Mix the milk sweetened condensed milk and pudding together and beat with mixer for 2 minutes.
Chill for 5 minutes. Fold in Cool Whip. In your favorite dish, layer vanilla wafers, then sliced bananas, then 1/2 of the pudding mixture…then repeat layers, ending with pudding, and crumble some wafers on top just before serving.