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Easy Southern Banana Pudding
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  • total
  • prep
180 calories/serving

Provided By:
Kraft

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    • Ingredients

    Serves:

    Directions

    1.Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

    2.Arrange half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.

    3.Refrigerate 3 hours. Store leftover dessert in refrigerator.

    Nutrition Facts

    Per Single Serving / Serves 14 Total
    Calories 180Calories from fat 54
    Total Fat 6gm9%Saturated Fat 4gm20%
    Cholesterol 5mg2%Sodium 260mg11%
    Total Carbohydrates 32gm11%Fiber 1gm1%
    Sugars 23gmProtein3gm
    Vitamin A2% Vitamin C4%
    Calcium6%

    Nutrition Facts provided by: Kraft

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    11 Comments

    Filter by:
    hi peggy

    must be yankie food,it sure isn't and southern bannanna pudding I would want to eat.

    November 17 2011 at 8:16 PM Report abuse rate up rate down Reply
    jgraves477

    THATS THE NASTIEST BANANA PUDDIN RECIPE I'VE EVER FOUND, ITS MADE FOR DAM LAZY PEOPLE!!!!

    July 02 2011 at 7:22 PM Report abuse rate up rate down Reply
    rclodfelter

    I'm from the South but now live in the North East. Down South you can go into any BBQ joint and order BBQ and Banana pudding for a group. Up here in the North we are left to our own devices. So Banana Pudding now is a luxury and needs to be done right.

    Although I've cheated a few times making Banana Pudding with instant pudding, I much prefer making my own custard.

    What I usually do is make a generic egg custard and add vanilla. It takes a little longer but it's good.

    My grandmother used to serve it with meringue right out of the oven. It was served a bit warm. I prefer it cold and use whipped cream as a topping. Canned whipped cream in a pinch.

    If you really want to make a GOOD Banana Pudding, whip your own cream and fold that into the egg custard that is used as the filling.

    June 15 2011 at 5:55 PM Report abuse rate up rate down Reply
    1 reply to rclodfelter's comment
    benrusl

    I knew a guy in the army, way back in 1955-56, whose name was Bobby Clodfelter and he was from the south. Were you, by any chance, stationed in Pusan with a signal corp outfit? Or could it have been with the 7th infantry division, stationed about 40 miles south of Seoul? Ben Russell (benrusl@aol.com)

    August 02 2011 at 6:46 PM Report abuse rate up rate down Reply
    brittanyurso

    nd it was not messy diane....

    February 27 2011 at 6:40 PM Report abuse rate up rate down Reply
    Diane

    Where is the real pudding that my mom would make? the one on the vanilla waffer box, I can not find it anywhere, Sorry but I can not eat this mess you created from a box pudding.

    December 22 2010 at 6:34 PM Report abuse rate up rate down Reply
    2 replies to Diane's comment
    rclodfelter

    Diane,

    Not sure you will get this but here is a generic egg custard pudding recipe.


    5 egg yolks, beaten
    1-1/2 cups milk (or light cream or cream/water)
    1/4 cup sugar (Splenda, etc.)
    1-1/2 teaspoons vanilla

    1. In a heavy medium saucepan use a wooden spoon to stir together egg yolks, milk, and sugar.

    2. Cook and stir continuously with the wooden spoon over medium heat until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla.

    Use that for the Banana Pudding filling.

    Enjoy!

    June 15 2011 at 6:01 PM Report abuse rate up rate down Reply
    Pam Corrent Corder

    If you r still looking for the original, I have it. just let me know. I can't tell if you received it or not. I KNOW what you r looking for, I was raised on it and make it for my family now. I agree with you, It IS delicious!!!

    June 21 2011 at 11:07 PM Report abuse rate up rate down Reply
    3 replies to Pam Corrent Corder's comment

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