banana pudding and cool whip recipe

Written ByJenny Smyth Posted on
banana pudding and cool whip recipe
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The Best banana pudding and cool whip recipe

I’ve been making this banana pudding and Cool Whip recipe for years, and it’s always a hit with my family. The creamy texture and sweet flavor of the pudding, combined with the light and airy texture of the Cool Whip, make for a dessert that’s both comforting and refreshing.

I first tried this recipe at a family gathering when I was a kid, and it’s been a staple in our household ever since. My kids love helping me make it, and they always get excited when they see the finished product.

It’s also a great way to use up ripe bananas, which we often have on hand. Plus, it’s so easy to make – just mix everything together and refrigerate until set.

This recipe is perfect for any occasion, whether it’s a special dinner party or just a quick dessert for the family. And the best part?

It’s actually pretty healthy, considering how rich and decadent it tastes! The bananas provide natural sweetness, while the pudding and Cool Whip add a touch of indulgence without being too overpowering.

We like to serve it in individual cups or glasses for a fun presentation that’s perfect for potlucks or picnics.

Banana Pudding with Cool Whip

Banana Pudding with Cool Whip

4.5 from 1278 votes

A classic dessert featuring layers of vanilla wafers, ripe bananas, and a creamy pudding mixture, topped with Cool Whip for a delightful treat. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time5 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pudding

1 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 cups milk
1 1/2 tsp vanilla extract
2 large egg yolks
2 tablespoons butter

For the Assembly

1 (8 oz) container Cool Whip
1 box vanilla wafers
4 ripe bananas

👨‍🍳Directions

1In a saucepan, whisk together sugar, cornstarch, and salt.
2Gradually add milk, stirring continuously to combine.
3Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
4This should take about 5 minutes.
5In a separate bowl, whisk the egg yolks.
6Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
7Pour the egg mixture back into the saucepan, stirring continuously.
8Cook over medium heat until the pudding thickens and comes to a gentle boil, about 2 minutes.
9Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is fully melted.
10Allow the pudding to cool slightly.
11In an 8×8-inch baking dish, arrange a layer of vanilla wafers on the bottom.
12Slice the bananas and arrange them over the wafers.
13Pour half of the pudding mixture evenly over the bananas.
14Repeat with another layer of wafers, bananas, and the remaining pudding.
15Spread the Cool Whip evenly over the top layer of pudding.
16Cover the dish and refrigerate for at least 4 hours, or until the pudding is chilled and set.
17This ensures the flavors meld together and the pudding reaches the perfect consistency.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Spatula
8×8-inch baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: For added flavor, you can sprinkle a pinch of cinnamon over the banana layers. Serve chilled for the best texture and taste.

Watch Video Of How Banana Pudding with Cool Whip Works

This banana pudding and Cool Whip recipe is always a crowd-pleaser – whether it’s at family gatherings or just as an everyday treat. One of my favorite things about this recipe is how versatile it is – you can serve it chilled straight from the fridge or reheat it gently on the stovetop with some milk added if you prefer your pudding warm.

Either way, it’s sure to satisfy any sweet tooth! And don’t even get me started on how easy it is to customize with your favorite mix-ins – be they chocolate chips, chopped nuts, or even shredded coconut.

❓ Frequently Asked Questions About Banana Pudding with Cool Whip

Q: What type of bananas are best for this recipe?

A: For this recipe, you’ll want to use ripe but firm bananas – not too green or too mushy. You can use either Cavendish or Lady Finger bananas, as they both have a similar consistency that works well in this dessert.

Q: Can I substitute the Cool Whip with regular whipped cream?

A: While you can use regular whipped cream as a substitute, keep in mind that it will change the flavor and texture of the dessert significantly. Cool Whip has a lighter consistency and a milder taste that complements the banana pudding perfectly.

Q: How long does this dessert keep in the fridge?

A: This dessert will keep in the fridge for up to 3 days without any issues. Just be sure to store it in an airtight container to prevent it from getting soggy.

Q: Can I make this dessert ahead of time?

A: Yes, you can make this dessert up to 24 hours in advance. Just mix everything together, refrigerate until set, then transfer to an airtight container and store in the fridge until ready to serve.

Q: Is this recipe suitable for vegans?

A: Unfortunately not – traditional banana pudding recipes like this one typically contain eggs and dairy products. However, you can easily make vegan substitutions by using plant-based milk alternatives and vegan-friendly whipped cream substitutes like soy or coconut-based options.

Q: How do I store leftover banana pudding after serving?

A: After serving, be sure to store any leftovers in an airtight container in the fridge at 40°F (4°C) or below within two hours of serving. You can also freeze leftovers for up to 3 months – just thaw at room temperature before serving.

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