Banana Pudding
Tamron Hall's family recipe for banana pudding
Samantha Okazaki / TODAY
print recipe
Rating:
4.8333335 (6 rated)
Servings:
8

Ingredients

    • 1 box instant vanilla pudding mix
    • ½ cup milk (whole or low-fat)
    • 1 14-ounce can condensed milk
    • 1 12-ounce container frozen whipped topping (regular or light)
    • 1 11-ounce box vanilla wafer cookies
    • 4 bananas, sliced into ¼-inch thick rounds

Preparation

  1. In a large mixing bowl, whisk together pudding mix and milk. Whisk in condensed milk, followed by whipped topping. The mixture should be creamy, not runny.
  2. Place a layer of cookies in the bottom of a serving bowl. Spread ¼ of the pudding over the cookies. Lay ½ the banana slices over the pudding in a single layer. Spread another ¼ of the pudding over the bananas. Repeat. Place any remaining cookies on top.
  3. Refrigerate at least 3 hours or preferably overnight.

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Tamron Hall shares mom’s banana pudding recipe

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