Ingredients
Scale
- 1 box (3.4 ounces) vanilla instant pudding mix
- 2 cups whole milk, cold
- 48 vanilla wafer cookies, divided
- 4 large ripe bananas, thinly sliced, divided
- 1 container (8 ounces) whipped cream
- Optional: Extra bananas and cookies for garnish
Instructions
- Begin by combining the instant vanilla pudding mix and cold whole milk in a large mixing bowl. Using a hand mixer set to medium-low speed, beat the mixture for about 2 minutes, or until well blended.
- Place the bowl in the refrigerator to chill the pudding mixture while you proceed with the next steps.
- Take an 11×7-inch baking dish and arrange a single layer of vanilla wafer cookies, flat side down, at the bottom. You should use 24 cookies for this layer.
- Pour about 1 cup of the chilled pudding mixture over the cookies, spreading it evenly.
- Add a layer of half of the thinly sliced bananas over the pudding.
- Repeat the process with another layer of cookies, the remaining pudding, and the rest of the bananas.
- To finish, spread the whipped cream evenly over the top layer.
- If you’d like, garnish the dessert with additional sliced bananas and vanilla wafer cookies for an extra touch of elegance.
- Refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set properly before serving.