Banana Pudding |

Remember how I said a lot of our family recipes involve Cool Whip? At the time, I was super excited to be posting a family recipe that I considered to be more “worthy” of blogging about, because it was totally, 100% from scratch. Unlike the majority of the recipes in our family recipe book which involve a lot of canned fruit, cake mix, and (as mentioned) Cool Whip.

And, of course, the from-scratch recipes ARE worth blogging about.

But another thought occurred to me a week or two ago as I sat flipping through my notebook full of family recipes calling for all sorts of canned and boxed ingredients: those recipes are worth blogging about too.


A) for better or worse, they're my family's culinary history. And,

B) they really are delicious! And because most of them do call for shortcuts (like mixes), they're really great quick and easy recipes. And aren't those always the best ones to have on hand?

Banana Pudding |

I've decided I want to share more of my family's recipes with you guys. And so many of them are GREAT for spring and summer, so I'll be pulling them out to share soon!

Every Southern family has a great banana pudding recipe in their repertoire. This is ours.

Yes, it uses an instant pudding mix. And yes, it calls for Cool Whip. But it still makes my heart go pitter patter to see on a dessert table at a family get-together– although, banana pudding is really more of a side dish than a dessert if you were to ask. You know… because it has fruit and all 😉

Products I used in the making…

Banana Pudding |

Banana Pudding

Yield: 8


  • 4-5 large bananas
  • 5.1 ounce package instant vanilla pudding
  • 1/2 cup sour cream
  • 1 box Nilla Wafers
  • 2 1/2 cups skim milk
  • 8 or 16 ounces Cool Whip*


  1. In a medium bowl, add the milk to the sour cream, and whisk together until smooth. Whisk in the pudding mix until smooth.
  2. In the dish of your choice (casserole dish, trifle dish, salad bowl...), layer Nilla Wafers, bananas, and then pudding. Repeat another layer. Finish with a layer of Cool Whip on top if desired.
  3. Refrigerate for 2-3 hours to soften Nilla Wafers before serving.


*I usually add another 8 ounces of Cool Whip on top of the pudding.

Source: Aunt Ann

Don't miss a bite!

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More recipes from my friends:

Nutella Mousse for Two

No-Bake Banana Split Cake Dessert

No-Bake Strawberry Ice Box Cake