Easy Banana Pudding Recipe: Food Traditions

While I was craving Arroz con Leche and Flan, my Mother-in-Law was cooking traditional sweet treats for her small group of 8 (yes, I said EIGHT!) children. By far Daddy D’s favorite sweet food tradition is this Easy Banana Pudding recipe that she would whip up, straight from her own Southern childhood.

 

Easy Banana Pudding Recipe

As I mentioned, I didn’t grow up with Banana Pudding. In fact, I never had it before I met D. I’ve had my fair share of Arroz con Leche, a traditional Cuban dessert, and of course Flan, but never banana pudding. It wasn’t until we were at a friend’s house and he tasted her homemade banana pudding that I learned how much my husband loved it.

He said it reminded him of his youth and was a big part of his food culture growing up.

Cool, right? I love that food tells a story that can remember again, during holidays or not. I hope my Mama-in-Law feels the love I poured into this very easy Banana Pudding recipe…

Banana Pudding: The Easy Way

1 box Nilla Wafer cookies (I hear they’re a must!)

1 box Jell-O Instant Vanilla Pudding mix

4 ripe bananas, sliced into rounds

1 can of 14 ounce Lechera Sweetened Condensed Milk

8 ounces of original Cool Whip

1 cup whole milk

How To Make Easy Banana Pudding

Whisk together pudding mix and milk in a large mixing bowl. Add and whisk condensed milk and Cool Whip until the mixture is nice and creamy. It should coat your spoon!

Place a layer of cookies in the bottom of a serving bowl. Spread enough pudding over the cookies to thoroughly cover. Lay banana slices over the pudding in a single layer and spread another layer of the pudding over the bananas. Repeat until you’ve reached the top of your dish or run out of pudding. Dust with a crumble remaining cookies!

Refrigerate for a few hours or preferably overnight.