How to Make Banana Pudding

What better way to wind down a cookout than with a dessert of cool, creamy banana pudding, garnished with vanilla wafers and fresh banana slices? This custardy treat is served all across the country, but it's particularly popular in the South, where people have been passing down family recipes for how to make banana pudding for many generations. This delicious treat is actually a cinch to make, and it can be prepared ahead of time and kept in a refrigerator or cooler, making it perfect for outdoor entertaining or picnics. Better yet, with a few key substitutions, the classic recipe for banana pudding can be made over into a version that is significantly lower in fat, calories and sodium. So, you can go bananas for this delectable dish without having to feel guilty about asking for seconds...or thirds.
Hi, it's Miranda with, and today, we're gonna be making a healthified banana pudding. Now, this is a made over version of that original banana pudding recipe that actually has 32% less calories than the original, so your waistline will certainly thank you, and I have our ingredients all laid out here. So, let's get started. So for ingredients, we have 3 cups of fat-free milk. We have 2 boxes, 4 serving size each of French Vanilla Instant Pudding. We have 4 containers, 6 ounces of each of Yoplait Original 99% Fat Free Banana cream or French vanilla yogurt. Today, we're using French vanilla. We have one container, an 8 ounce container, of frozen fat free whipped topping, which has been thawed. We have 48 reduced fat vanilla wafer cookies, and then here we have small bananas, which has been sliced, serve again. We are going to add our pudding mix and our milk together, and I will definitely recommend using either in electric mixer like standing electric mixer or little hand mixer. And you wanna mix this together, and we're gonna add in our yogurts. Now, just wanna make sure you don't have any lumps. I'm just keep up my speed a little bit, beautiful. Now, we're gonna fold in our whipped cream, so literally, this gonna put it in like this, and then you fold it. So, we wanna keep the fluffiness of the whipped cream, right we want fluff here, we want yummy, creamy, fluffy goodness. So, we don't wanna stir it too much. We don't wanna whip or beat it into submission. We want to fold it in, gently fold. So, just keep on doing that until nicely combined. Okay, now I have an ungreased of 13 x 9-inch pan, and we are going to line about them with half of our vanilla wafers, 6 x 4, we've got our 24 here. Now, we're gonna spoon half of the mixture over the top, spoon that on in. We're just gonna smooth it over and you wanna be gentle because you do have this wafers under there. You don't want them to be round too much. Okay. Now, it's time for bananas, and we're gonna arrange all of our bananas on this next layer. This is a bananafiric layer. You get this all down. Okay, so our bananas are all beautifully laid out. Look at this. So next step is to put the rest of this pudding mixture over the top. Spoon it over with smoothing as you go. Okay. Do a nice little scrape. We don't wanna lose any of this yumminess. I wanna smooth it out and I make sure that those corners get nice and covered. Whoever gets one of those end pieces, you want to be just as happy as a middle piece person. Okay, so now, our last step is just to cover this at the top of the layer with the remaining 24 vanilla wafers. Okay, so there we go. Look how pretty this is, so retro looking, isn't it? It's like a cute little yummy nummy on top of your banana pudding. So, now ready to go. You're done. All you have to do is just cover this, Pop it into the refrigerator for 3 hours, let it chill for at least 3 hours to let it nice and thickened up and cool and yummy, delicious. No more than 8 though. Your bananas will get kind of soggy and oxidized if you do it any longer than 8 hours, but 3 to 8 hours, then you are ready to serve this delicious healthified banana pudding. Thanks for watching, and for more great recipes and savings, be sure to visit us at

What You'll Need

  • 3   cups fat-free (skim) milk

  • 2   boxes (4-serving size each) French vanilla instant pudding and pie filling mix

  • 4   containers (6 oz each) Yoplait® Original 99% Fat Free banana creme or French vanilla yogurt

  • 1   container (8 oz) frozen fat-free whipped topping, thawed

  • 48   reduced-fat vanilla wafer cookies

  • 6   small bananas, sliced

  •  Additional banana slices for garnish, if desired

Step By Step

In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.
High Altitude (3500-6500 ft): No change.

Once you add how to make banana pudding to your cooking repertoire, you'll have an easy-to-make, sure-to-please, go-to dessert for almost any occasion.

nutrition information

Per Serving: cal. (kcal) 270, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 57, fiber (g) 1, sugar (g) 40, pro. (g) 4, vit. A (IU) 389, vit. C (mg) 2, sodium (mg) 340, calcium (mg) 151, iron (mg) 0, Starch () 1, Other Carb () 3, Percent Daily Values are based on a 2,000 calorie diet
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