Southern Banana Pudding

195 min · Serves 10

From USDA MyPlate Kitchen. Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute

Steps written by Kubbord

What goes in

• 3¾ cupsfat-free milk
• 2 packsinstant vanilla pudding and pie-filling mix
• 32vanilla wafers
• 2medium bananas, sliced
• 2 cupslight frozen whipped topping

How to cook it

1. In a large bowl, whisk 3½ cups of the fat-free milk and both packages of instant vanilla pudding and pie-filling mix together with a wire whisk for 2 minutes until smooth and thoroughly blended. Let stand for 5 minutes until thickened.
2. Gently fold 1 cup of the light frozen whipped topping into the pudding mixture until completely incorporated.
3. Arrange a layer of vanilla wafers along the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining fat-free milk over the wafers, add a layer of the sliced bananas, and spread one-third of the pudding mixture over the top.
4. Repeat the layers with vanilla wafers, the remaining 2 tablespoons of fat-free milk, the remaining sliced bananas, and the remaining pudding mixture, ending with a pudding layer.
5. Spread the remaining 1 cup of light frozen whipped topping evenly over the pudding. Refrigerate for at least 3 hours until fully chilled and the wafers have softened before serving.

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