Even though I am from the South, I have never actually made banana pudding before (shocker I know!!!!). This week I teamed up with a couple of other Sales guys at work to cook for charity, we chose a “Southern” theme for our submission. I volunteered to make banana pudding. Easy, peasy….right? Well, I forgot about it and then had to figure out a recipe last minute. This recipe checked all the boxes. It’s not really like my Granny’s (hers had meringue) but I prefer whipped cream instead. Meringue is just not my thing.
I would definitely call this a “cheater” recipe. Traditional Southern banana pudding has a “cooked” pudding base while this recipe has an instant pudding base. Regardless it tastes AWESOME and was a big hit with everyone.
Make it for your next barbecue party or take it to a potluck. I guarantee someone will ask for the recipe.
How to Make Southern Banana Pudding for a Crowd
Love banana pudding but not sure how to make enough for a crowd? Here is how to make banana pudding for a crowd that everyone will love!
- 3 cans condensed milk
- 4 1/2 cups cold water
- 3 packages packages vanilla instant pudding small
- 6 cups whipping cream whipped
- 2 boxes Nilla wafers
- 12 bananas +/- depends how big they are
- additional whipped cream for garnish
- 1 disposable rectangular turkey roaster pan
- In a large bowl combine condensed milk and water. Stir until well mixed. Add vanilla pudding and mix well with a whisk. Chill in the refrigerator for 5 minutes.
- Whip whipping cream in small batches (you cannot whip 6 cups of cream in a normal mixer at one time....ask me how I know).
- Peel bananas and cut them into 1/2 inch thick circles. Toss banana pieces with lemon juice to keep from browning. Set aside.
- Gently fold whipped cream into chilled pudding mixture until just mixed. Spread 1/4 of the mixture in the bottom of the roaster pan. Follow with a layer of vanilla wafers and then a layer of bananas. Top with pudding mixture, layer of cookies, layer of bananas & finish off with the rest of the pudding. Chill over night if possible.
- To serve, add additional whipped cream for garnish.
JETfoil Aluminum Foil Steam Table Pans, Full Size Deep, Pack of 15, Roaster pans
Nilla Wafer, 11 ozJell-O Vanilla, Instant Pudding & Pie Filling, 3.4 ozWired Whisk Silicone Whisk Set of 3 – Stainless Steel & Silicone Kitchen Utensils for Blending, Whisking, Beating & Stirring – (Blue: 12-inch, Red: 10-inch & Green: 8.5-inch)SOHO DESSERT GLASS DISHES SET 6
Recipe Notes: This is BIG. It will serve a lot of people. It is a big party pleaser, though, so it is worth it. My friend Jolene said “It’s like a slice of heaven.” If you have a smaller group just make the original recipe.
Looking for more delicious dessert recipes? Check these out!
Easy and Delicious Strawberry Icebox Cake
Double Chocolate Marshmallow Gluten Free Cupcakes
Sweet Orange & Mango Marmalade Filled Chocolate Cake with Cream Cheese Icing
Michelle says
Yum .that does sound good..
Sikhulile says
Yummie! Made one n it’s just a hit. ???
Amy says
How did u make whipping cream?
Merry Kuchle says
Did you see my earlier comment? Just but liquid heavy cream, whip it and add sugar and vanilla to taste.
Marian Sims says
Will this feed a 100, or should I make a small one as well…
Merry Kuchle says
It would probably feed 30 or 40. I would make 2 for 100.
Sherry says
Can you substitute the water with milk or will it change the flavor?
Merry Kuchle says
You could but you really don’t need to. Basically you are just thinning out the condensed milk a bit.
Sherry says
Thank you!! I think I’ll just make it the way you have. This way I won’t mess it up.
Scarlett says
Don’t laugh but is condensed milk listed the same as sweetened condensed milk?? Southern girl here who’s also never made nana puddin! Lol
Merry Kuchle says
Yes! They are the same!
Jessica says
Can you freeze it?
Merry Kuchle says
I’ve never tried. I don’t know if I would. I’m afraid it would make the pudding separate and the bananas get runny.
Cary says
Hey, instead of doing whipping cream into whipped cream…can I buy Cool whip in its place? How much would I need?
Thanks.
Merry Kuchle says
I’m not sure since I haven’t done it that way. Also Cool Whip is sweetened so it would turn out much sweeter.
Mary says
I’m making banana pudding tomorrow for about 50 people Saturday. I’ve never made this recipe but my problem is it’s always watery the next day. Any suggestions
Merry Kuchle says
Banana pudding is best made the same day. The bananas always get watery.
Mary says
Oh. I thought you said best if chilled over night
Merry Kuchle says
Oops! I posted this a long time ago. It won’t get watery if you make it at night and let it refrigerate over night but I would make it later in the day for sure.
Mary says
That’s exactly what I did. Got a tiny bite out of it. Bound to be a hit?? Thank you
Mary
Mary says
Wow! My banana pudding for 60 was a hit. Everyone loved it! The only thing is I only got a tiny bite of it last night?
Merry Kuchle says
So glad to hear!
Fancy Sheppard says
Hi!! Did you double this recipe to make for 60 people?
JHlaw says
Hi, I was just as to make a banana pudding for about 60 people. How much would you charge for one that size?
Merry Kuchle says
No idea.
Debra says
The recipe says end with remaining pudding. Can you spread the additional whipped cream as the final step and then refrigerate before serving? I want to be sure it turns out really good. It just seems like the whipped cream at the end would make a nice showing. Your thoughts…
Merry Kuchle says
Sure! You just may need more.
Debra says
Ps… approximately how much additional whipped cream is needed to cover the pudding?
Merry Kuchle says
No idea since I didn’t do it that way. I wouldn’t think it would take a ton.
AMY says
Hi i wonder if you can share your whipping cream whipped recipe.
Merry Kuchle says
I can’t remember exactly what I did on this one. I usually just add confectioners sugar and a bit of vanilla to taste.
Ash says
This recipe had people at a funeral fighting for more. Good job! Very light and overly sweet.
Merry Kuchle says
Glad you enjoyed it!
Samantha says
You mentioned tossing the bananas with lemon juice to prevent browning, will u be able to taste the lemon juice? I don’t want it to ruin the dish, how much lemon juice is used to toss the bananas in? Im making a banana pudding poke cake and afraid to put bananas in it cause they will brown and make it look ugly.
Merry Kuchle says
You don’t use much and you drain off any excess. You can’t taste it.