Uncooked Banana Pudding

The bAnana pudding was to creamy (almost runny)for my preference. I like mine think.

I made this for a family event. I was wary of the sour cream, but it was sooooo good! I have copied the recipe into my permanent recipe book with a few tweaks. I doubled the entire pudding portion of the recipe (double milk, pudding, whipped topping, sour cream) and I added a bit of vanilla extract. It was perfect!

I cut milk to 1 1/2 cups. Frozen whipped topping to measured 1 cup. Sour cream measured 1 cup. Mix vanilla pudding & milk thoroughly for 2 minutes then add sour cream, whipped topping and cut banannas thoroughly until all ingredients are one color. Note, banannas are still solid. Place 24 vanilla wafers in mix. Get wafers to be mixed well into the pudding. Then have pyrex deep casserole dish with wafers lining the bottom ready. Pour the wafer, bananna blended pudding into pyrex dish. Refrigerate 3 to 4 hours. A very close recipe is on a grocery chain store’s brand box of vanilla wafers. These minor changes creates a more congealed pudding consistency.

The only way I make banana pudding. The filling is so light and fluffy. This will be a hit wherever you take it. I wish the recipe was a bit more specific on the the type of pan to use, but after making it once, you’ll have a better idea of how to assemble the final pudding. I prefer crushed cookies on top to make it easier to dish out. This can easily fill a 9×13. If you use a smaller pan, you likely won’t be able to use four bananas, but it still tastes great with two.

This recipe is amazing! I made a double recipe- I mixed milk & pudding mix first to mix together well- then added 2 tsp real vanilla extract and 3-4 Tablespoon Jack Daniels bourbon. You can’t tell there is liquor in it but it gives it a richer flavor- I used less sour cream by about 1/3 the container and less milk by a 1/2 cup. Also used many more bananas than original recipe too- like 18 per double batch- also put a pinch of pink Himalayan salt in it. I mixed bananas in it then layer nilla wafers. I bought gluten free wafers at my Walmart & made a little gluten free obe for my hubby too!

Definitely got me kicked out of a family reunion because great gramgram made the best and they said this was better. Simple easy to make last minute and it is a crowd favorite.

Followed recipe exactly but crumbled wafers on top after cookies as per suggested..Used trifle bowl as makes beautiful presentation, but next time will add a bit of pure vanilla. Also will use lowfat , sugarless ingreds. where I can and I will eat more.. All loved it..Thanks!!

I was a little leery of a couple of the ingredients at first glance, but it turned out great and was very smooth and creamy with the traditional banana pudding flavor

I needed the ingredients, since it’s been at least ten years since I made this. I looked until I found the one, that is almost exactly the same recipe that’s been passed down in my family for generations. I found this exact one, but there is one more ingredient that we’ve always used, and it gives a nice twist to an age old favorite. I sprinkle a bit of cinnamon over the pudding layers, and I can’t say exactly how much, because I don’t measure. I would say, if your family likes cinnamon, you could use a bit more than just a sprinkle. The added cinnamon gets raves every time! Another tip that I do I cut up the bananas first, and then sprinkle lemon juice all over them and then drain them and leave the lemon juice on that keeps it from turning brown and you can’t taste the lemons at all!

Delish!

Delicious! At first I thought that the pudding mixture would be too thin, but it thickened in the refrigerator and it turned out great!

I am the odd person out. This was awful! The consistency is too thin, the sour cream overpowers the flavor, the vanilla flavor from the pudding is lost, and there is no pudding richness, it’s more like a mousse. So disappointing.

Love this recipe! I actually came across same recipe before I seen it here from a family member. This quick and easy and is hands down the best I’ve had! Family loves it!

Delicious! I think the sour cream balanced the whole thing!!

Love this recipe! The only thing I do differently is mix the milk and pudding mix together for a few minutes, then fold in cool whip and sour cream. It’s just easier to stir that way. Turns out perfectly every time, and everybody who has tasted it loves it!

Everyone loved it! I used the French vanilla pudding. My crew requested I mix the bananas in the pudding next time instead of layering them. I will be making this for them again.

I used a little less sour cream simply because I didn’t have enough, and substituted with homemade whipped cream (heavy whipping cream, powdered sugar, and maple syrup)

This is my favorite go to dessert. I added pound cake on the bottom layer and wafer crumbles on top. Otherwise, I follow the recipe exactly. Rave reviews every time I make it!

This was absolutely a Delicious dish

This is a great recipe. I like it because there is no added sugar. I sometimes substitute nutter butter peanut butter cookies. This definitely is a keeper. Great make ahead treat for my family ! Five stars

Everyone in the house loved this! No modifications needed for this recipe!