Banana Pudding Recipe

a serving spoon ready to serve banana pudding from the dish

My banana pudding recipe is a little different than the rest. It's assembled similar to an eclair cake with graham crackers instead of Nilla wafers.

Course Dessert

Cuisine American

Keyword banana pudding, banana pudding recipe

Prep Time 20

Chill Time 8

Total Time 8 20

Servings

Calories 344kcal

Author Jill McOwen

Equipment

1 8x8 Casserole Dish

Ingredients

8 oz graham crackers
4 ripe bananas
1 1/2 cups whole milk
3.5 oz instant banana pudding
12 oz Cool Whip
3/4 cup peanuts finely chopped

Instructions

In a large bowl, whisk together the milk and instant banana pudding. Add 8 oz of the Cool Whip and whisk again until smooth.
Layer 1/3 of the graham crackers in the bottom of a square casserole dish. About 4 rectangles in each layer. You'll have to break some to make them fit.
Spread half of the pudding mixture on top. Then top evenly with sliced bananas.
Layer another 1/3 of the graham crackers. Then spread the other half of the pudding on top. Then top evenly with more sliced bananas.
Layer the remaining 1/3 of the graham crackers on top. And then evenly spread the remaining 4 oz of Cool Whip to cover the graham crackers.
Cover the dish with plastic wrap. Refrigerate for 8 hours or overnight.
When ready to serve, sprinkle the top evenly with the chopped peanuts (if using). Then top with more sliced bananas.

Nutrition