BANANA PUDDING RECIPE USING INSTANT PUDDING RECIPES

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THE BEST BANANA PUDDING RECIPE | ALLRECIPES



The Best Banana Pudding Recipe | Allrecipes image

The best no bake banana pudding you will ever find (or so I've been told by many).

Provided by Kenneth Strother

Categories     Desserts    Custards and Puddings    Pudding

Total Time 25 minutes

Prep Time 25 minutes

Yield 20 servings

Number Of Ingredients 7

1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced

Steps:

  • In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Nutrition Facts : Calories 328.9 calories, CarbohydrateContent 56.9 g, CholesterolContent 8.6 mg, FatContent 9.6 g, FiberContent 2.6 g, ProteinContent 4.2 g, SaturatedFatContent 5.4 g, SodiumContent 205.2 mg, SugarContent 29.1 g

SOUR CREAM BANANA PUDDING RECIPE - FOOD.COM



Sour Cream Banana Pudding Recipe - Food.com image

This pudding is very smooth and yummy. I got it from a cookbook where I worked. It is so simple to make. Less calories if using sugar free pudding, low fat sour cream and lite cool whip.

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 5

1 (2 ounce) box instant vanilla pudding
4 ounces sour cream
4 ounces Cool Whip
4 -5 bananas
12 -18 ounces vanilla wafers

Steps:

  • Make pudding according to box directions.
  • Add sour cream and mix well.
  • Fold in cool whip.
  • In large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers.
  • Refrigerate at least 1 hour before serving.
  • Must be covered and kept in refrigerator.

Nutrition Facts : Calories 357.4, FatContent 15.2, SaturatedFatContent 7.2, CholesterolContent 6.6, SodiumContent 244.2, CarbohydrateContent 54.2, FiberContent 2.4, SugarContent 17.1, ProteinContent 3.1

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