Banana pudding has always been one of my favorites. Sweet, creamy and delicious, this is one of the ultimate comfort foods. There are lots of variations on this dessert – some with custard made from scratch and others that use pudding from a box mix, some with cream cheese and others with heavy cream. My banana pudding recipe combines the convenience of boxed pudding mix with the homemade touch of fresh whipped cream. It gets a slight tang from the addition of sour cream. I also dress it up by swapping out vanilla wafers for Chessman shortbread cookies. This pudding recipe is easy to make and is a guaranteed crowd pleaser.
Banana Pudding (adapted from the recipe on the Publix vanilla wafers box)
- 2 small boxes of instant vanilla pudding mix
- 3 – 1/2 cups cold milk (I used 1% but whatever you have on hand will work)
- 16-ounces heavy whipping cream
- 8-ounces sour cream
- 4 – 6 bananas
- 2 packages of Chessman cookies (I use the mini cookies when I can find them)
In a large bowl, combine instant pudding mix with cold milk. Whisk until combined. I use slightly less milk than the package directions call for in order to get a thicker pudding. The trick to get smooth pudding is to add a small amount of milk to the pudding (about a 1/2 cup) and stir until combined (it will be very thick). Add another half cup of milk and still until smooth. Continue in this manner until all the milk is added and the pudding is smooth. Refrigerate for a few hours or overnight.
After the pudding sets, stir in 8-ounces of sour cream and refrigerate.
In another large bowl, whisk heavy whipping cream until it forms stiff peaks. Be careful not to let it go too far or it will turn into butter!
Gently fold the whipped cream into the pudding/sour cream mixture.
Peel and slice a few bananas.
In a 9×13 pan or a large bowl, start with a layer of Chessman cookies. Top with a layer of bananas and half the pudding mixture. Add another layer of Chessman cookies and bananas then the other half of the pudding. Finally, top with a layer of Chessman cookies.
Refrigerate until ready to serve.