Since I was little, I can remember my grandfather, which I named, Peepaw when I was about three years old, always requested Banana Pudding. For every birthday + Father’s Day and any other time he was asked what his favorite dessert was. He’s a true southerner and was born + raised in Birmingham, Alabama, where this southern dessert feels right at home. I too, quickly took a liking to it and we shared many banana pudding moments together over the years. He still asks for it, and last time they visited, I took a short cut and discovered the BEST instant mix out there at Whole Foods. I even fooled those 85 year old tastebuds. He honestly thought I made it from scratch. Fooled ya Peeps! So, if you’re into all those steps and really want to make it from scratch, here’s a good one- Banana Pudding

If you’re wanting to fool everyone and save yourself some time in the kitchen, keep reading! I’m certain you wont be disappointed. It’s truly the best I’ve had and I continue to buy this organic mix. One thing I really love, is its natural coloring. It doesn’t have that typical bright yellow banana pudding color, with a fakey imitation banana taste. Did I mention how EASY it is?!?!

You may want to make a double batch. Just sayin’…..Enjoy it!


Serving Size: 6-8


  • 1 box {3.5 oz box} European Gourmet Organic Pudding Mix
  • 1 egg yolk, well beaten
  • 2 cups milk
  • 1 box of Nilla Wafers, or I like the 365 Vanilla Wafers from Whole Foods
  • 3 bananas {more on the just ripe side, not spotty and soft. At least that’s how I like it and seems to turn out the best}
  • 1 8oz tub Kraft Cool Whip or your favorite whipped topping. I like Truwhip– Light from Whole Foods.


  1. Combine pudding mix and milk in a small sauce pan. Stir well to dissolve mixture. For extra creamy, smooth pudding, add 1 well beaten egg yolk to the dissolved mixture.
  2. Cook over medium-low heat, stirring constantly. Bring mixture to boil, cook and stir for an additional minute before removing from heat. Set aside.
  3. Line the bottom of a 9 x 13 baking dish { I like to use my 3 qt. casserole dish too} with Nilla Wafers, flat sides up.
  4. Next add a wafer border around the dish.
  5. Carefully spread 1/3 of pudding mixture on top of wafers, and up to the side of border wafers.
  6. Add a single layer of sliced bananas, about one sliced banana per layer. Next add another layer of wafers, 1/3 pudding, bananas and repeat one more time.
  7. Cover dish with plastic wrap and refrigerate for at least 1.5 hours. The plastic wrap will keep the pudding from getting that yucky film on top.
  8. Before serving, Remove plastic wrap and spread whipped topping all over the top. That’s it!


*Here’s a great party idea and goes with the whole southern theme. Apply the same layering method in mason jars. Who doesn’t love dessert in a jar?

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April 5, 2016



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Banana pudding is life! I’ve got plans to make this!

Reply to  Kendra

LIFE!!!!! Let me know! The perfect Spring dessert!

Julianna Richman

Looks yummy. Are you gonna be sharing work out tips too because dang girl. Your arms are 🔥!!


Ha! Thanks momma! Yes, that’s in the works! Lot’s of pushups.

Belinda Brandel

We love Pepaw, its a family tradition!


He’s THE BEST! My banana puddin’ buddy! Love you. Xx


Landyn, I have a new way of making that truly southern banana pudding. No more standing an stirring over stove top! Microwave, yes ma’am that’s right! If your interested let me know an I will send you more detail. Thanks~Stacy

this just in

this Just in

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