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Banana Pudding: Southern Style

Ever since I caught a glimpse of banana pudding during this Freshly Picked Rosebud’s post a few weeks back, the thought of making some good ol’ fashioned banana pudding has been on my mind.  Plus, with crazy hot summer weather it’s a great dessert that doesn’t require any hot ovens.  So, after settling on a recipe, I decided to give in to my sweet tooth.  Boy was it ever worth it!

banana pudding

And for those of you who like a good Southern dessert (aka any recipe that uses condensed milk freely), here is the delicious recipe I used:


  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 cup skim milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 6 bananas, sliced
  • 1/2 (12 ounce) package reduced fat vanilla wafers


  1. In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
  2. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in the sliced bananas.
  3. Make a single layer of vanilla wafers in the bottom of a 9×13 inch dish. (I actually used a bowl and just spread throughout) Spread pudding evenly over wafers. Garnish with wafers on top. Refrigerate until ready to serve.

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