banana pudding with cool whip recipe

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

I’m so excited to share this classic banana pudding with cool whip recipe with you all. As a busy mom, I’m always on the lookout for easy and delicious desserts that my family will love.

This recipe is a staple in our household, and I’m sure it will become one in yours too. The combination of creamy cool whip, sweet bananas, and crunchy vanilla wafers is a match made in heaven.

I remember first trying this recipe at a family gathering when I was a kid, and it’s been a favorite ever since. My kids love helping me make it, and it’s always a hit at school parties and potlucks.

One of the best things about this recipe is how easy it is to make – just mix together some vanilla pudding, sliced bananas, whipped cream, and crushed vanilla wafers, and you’re good to go! It’s also a great way to get in some extra nutrients with the bananas and whipped cream providing healthy doses of potassium and calcium.

Plus, it’s just so much fun to eat – who doesn’t love a good ol’ fashioned dessert with a spoon? As you can see, this recipe has been passed down through generations in my family, and I’m thrilled to be able to share it with you all today.

So grab some bananas and get ready for the creamiest, most delicious banana pudding with cool whip you’ve ever tasted!

Banana Pudding with Cool Whip

4.6 from 1093 votes

This classic banana pudding recipe features a creamy layer of cool whip and is topped with a crunchy cookie crust. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pudding

1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
2 large eggs
1 teaspoon vanilla extract
4 ripe bananas, sliced

For the Cool Whip Topping

1 tub (8 oz) Cool Whip, thawed
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Crust

1 package (14.3 oz) vanilla wafers
1/4 cup unsalted butter, melted

👨‍🍳Directions

1Preheat oven to 350°F.
2In a medium saucepan, combine sugar, flour, and salt.
3Gradually whisk in milk until smooth.
4Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
5Reduce heat to low and simmer for 2 minutes, stirring constantly.
6Remove from heat and let it cool slightly.
7In a separate bowl, whisk together eggs and vanilla extract.
8Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
9Pour the egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
10Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
11Remove from heat and let it cool to room temperature.
12While the pudding is cooling, prepare the crust.
13In a food processor or blender, pulse vanilla wafers until they resemble fine crumbs.
14Add the melted butter and pulse until combined.
15Press the mixture evenly into the bottom of an 8×8-inch baking dish.
16Bake for 10 minutes, or until the crust is lightly golden.
17Remove from the oven and let it cool.
18Once the pudding has cooled to room temperature, arrange a layer of sliced bananas over the cooled crust.
19Pour the pudding mixture over the bananas, spreading it evenly.
20Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until chilled.
21In a medium bowl, combine Cool Whip, powdered sugar, and vanilla extract.
22Mix until well combined.
23Spread the Cool Whip mixture evenly over the chilled pudding.
24Return the dish to the refrigerator and chill for an additional 1 hour before serving.
25Sprinkle additional vanilla wafers on top for garnish.
26This banana pudding with cool whip is now ready to serve.
Enjoy!

🔧Equipment

Saucepan
Whisk
Mixing bowl
8×8-inch baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use whole milk instead of low fat milk. You can also add a layer of crushed vanilla wafers between the pudding and the cool whip for added texture.

Watch Video Of How Banana Pudding with Cool Whip Works

This classic banana pudding with cool whip is more than just a delicious dessert – it’s also an incredibly versatile treat that can be enjoyed any time of day or night.

Whether you’re looking for a special treat for your kids after school or a crowd-pleasing dessert for your next family gathering, this recipe is sure to hit the spot every time.

And don’t forget about all those wonderful health benefits we talked about earlier – bananas provide essential potassium while whipped cream adds calcium making this treat not only tasty but also nutritious!

❓ Frequently Asked Questions About Banana Pudding with Cool Whip

1.

Q: Can I use fresh bananas instead of frozen ones?
A: While fresh bananas are perfectly fine to use, frozen ones are actually better for this recipe because they hold their shape better when mixed into the pudding.

2.

Q: Can I substitute vanilla pudding mix for chocolate pudding mix?
A: Yes, you can definitely make chocolate banana pudding with cool whip by using chocolate pudding mix instead of vanilla. Just be aware that the flavor will be quite different from the original recipe.

3.

Q: How long does this dessert stay fresh?
A: If stored properly in an airtight container in the refrigerator, banana pudding with cool whip can last for up to 3 days without losing its texture or flavor.

4.

Q: Can I make this dessert ahead of time?
A: Yes, you can prepare the individual components (pudding mix, sliced bananas, whipped cream) ahead of time and store them separately until ready to assemble the dessert.

5.

Q: Is this dessert suitable for people with dietary restrictions?
A: While traditional banana pudding with cool whip typically contains dairy products like milk and whipped cream, there are plenty of dairy-free alternatives available that can be used as substitutes.

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