Easy Banana Pudding

Method10 steps

1. 1

   Step 1: Beat both 3.4 oz packets of instant vanilla or French-vanilla pudding mix with 2 cups whole milk until thick and creamy.

   Uses Two 3.4 oz packets instant vanilla or French-vanilla pudding mix (6.8 oz total) · 2 cups whole milk

2. 2

   Step 2: Mix in 8 oz sour cream and 4 oz of the Cool Whip; reserve the other 4 oz for the topping.

   Uses prepared thick pudding · 8 oz sour cream · 4 oz Cool Whip for the filling

3. 3

   Step 3: Mix a pinch of salt into the filling if desired.

   Uses prepared pudding filling · 1 pinch salt, optional

4. 4

   Step 4: In a deep serving dish, arrange a layer of Nilla wafers and some of the 3 chopped bananas, reserving enough wafers and banana for a second layer and decoration.

   Uses Nilla wafers for the first layer, from the supplied box · Some of the 3 chopped bananas for the first layer

5. 5

   Step 5: Spread half the prepared pudding filling over the first wafer-and-banana layer.

   Uses Half of the prepared pudding filling · first wafer-and-banana layer

6. 6

   Step 6: Make a second wafer-and-banana layer from the remaining bananas and more of the same wafers, then spread over the remaining half of the pudding filling.

   Uses first layered pudding portion · Remaining half of prepared pudding filling · More wafers from the same supplied box · Remaining chopped bananas from the same 3 bananas

7. 7

   Step 7: Gently spread the reserved 4 oz Cool Whip over the layered pudding.

   Uses layered banana pudding · Remaining 4 oz Cool Whip for topping

8. 8

   Step 8: Decorate with a few more wafers from the same box, whole or crushed.

   Uses topped banana pudding · Decoration wafers from the same supplied box

9. 9

   Step 9: Cover and refrigerate for at least 3 hours to set and soften the wafer layers.

   Refrigerate banana pudding (minimum) · 180 minUses assembled banana pudding

10. 10

    Step 10: Serve the pudding cold.

    Uses chilled banana pudding