Ingredients
6–8 ripe bananas
2 packages instant vanilla pudding (13.4 oz each)
2 cups heavy cream
2 cups sour cream
2 packages vanilla wafers or bisquick biscuits
Whipped cream for topping
Pinch of cinnamon (optional)
Instructions
Whisk both pudding mixes into the heavy cream and sour cream mixture
Chill the pudding base for 30 minutes
Arrange vanilla wafers in a 9×13-inch dish
Create a horizontal banana grid over the wafers
Spread 1/3 of the pudding over the banana layer
Add another layer of wafers and repeat the banana-pudding sequence
Cover and refrigerate for 4+ hours before serving
Notes
Chilling the pudding prevents sagging layers
Use firm, room-temperature banana slices for structure
Prep layers ahead, chill for 2 hours, then add final banana layer
Substitute almond milk and coconut cream for a vegetarian option
Add cocoa powder for a chocolate variation
- Prep Time: 15
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg