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New-School Banana Pudding

One of the best things about getting married (aside from all the great wedding gifts), is the constant surprises that come with it. My husband and I are most often surprised when it comes to food, and the way the same meal is made. Often times we each think the other’s recipe is so unfamiliar that dish is not even recognizable, and to blend them together would create something that is inedible.  However, there are other times that we blend two great recipes, to create a recipe that uniquely our own. Normally my husband knows how things are supposed to taste, but no idea how to make them (which is simultaneously both hilarious, and incredibly frustrating), but fortunately I recently had the pleasure of making my mother-in-law’s banana pudding with her, and therefore saw her recipe first hand. My family is very traditional, and makes the recipe directly from the Nilla Wafers box, whereas my mother-in-law ignores the box, and adds all kinds of awesomeness in its place. Below is a beautiful blend of our two family’s banana pudding recipes that is simultaneously both traditional and awesome at the same time. And since, banana pudding never takes too much time, it’s quick from the time you start to when you have an empty bowl.

***Our glass dish, was nine-inches in diameter, and approximately four-inches tall, just fyi. If your dish is bigger, just double everything, so you’ll have more***

**OH! Because of all the layers I found it easier to make individual pastry bags for each layer, this way each layer was added evenly. Making pastry bags from ziploc bags is super easy, just put all the layer in a bag, and cut off the tip of a corner, and squeeze. See this link for more how-to information and pictues!***


  • 4 bananas, sliced
  • 1/2 box Nilla Wafers (buying this brand is really non-negotionable)
  • 1 block cream cheese, 8 oz, room temperature
  • 1 c white sugar
  • 1/4 c evaporated milk
  • 1/3 c all purpose flour
  • 3 eggs, separated
  • 2 c milk
  • 1 tsp vanilla extract
  • 1/2 container of Cool Whip
  1. Mix 1/2 cup sugar, flour and salt in a  small pot. Blend in 3 egg yolks and milk. Cook, uncovered, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in 1/2 tsp vanilla. (This is directly from the Nilla Wafers box, why mess with classic?). Set aside.
  2. Mix the cream cheese, sugar and evaporated milk in a small bowl. Stir until well blended, and add 1/2 tsp vanilla. (My mother-in-law uses condensed milk instead of the evaporated milk and sugar combo, and then adds milk to thin out the mixture, making  it is nice and spreadable. Both options taste amazing.)
  3. Add a small amount of custard on the bottom of the dish, until evenly coated. Then add a layer of vanilla wafers. Next add an even layer of the cream cheese mixture. Next add a layer of bananas, followed by a layer of Cool Whip, followed by a layer of wafers. Repeat the layers. The best part is that you can mix the layers any way you like!
  4. Place in the fridge for a few hours, or until chilled.



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