Psst. Guys. I have the best banana pudding recipe you’ll ever try.
It has 6 ingredients, takes 15 minutes, and brings the boys to the yard. You’re grandma has nothing on this.
So here’s the scoop. Once upon a time, there was a roadside store called Priester’s located just off Interstate 75 in Perry, Georgia. There’s a huge convention center they use for farm shows and not much else. Sorry, Perry. Priester’s was similar to a Crackle Barrel – cafeteria style restaurant and Southern goods store. I happened to travel a lot between the Tifton – Valdosta area to Atlanta at the time and tended to stop in for a treat.
One night while I was at the store, I ended up browsing cookbooks and settled on a Southern cook book. The store was empty of people. It was just me and my cashier. And once she saw the book, I realized I wasn’t getting home until late. She talked my ear off in that helpful way you don’t really mind. We spent the better part of an hour talking about Southern cooking and our favorite recipes. She shared with me her secret banana pudding recipe and told me to never share it.
Technically, I changed a few things here and there to make it simpler. At least, that’s what I’m going to tell her if I ever see her again.
Slightly Stolen Banana Pudding Recipe
- 1 Box Instant Banana Pudding
- 2 Cups of milk or as directed on your box
- 1 8 ounce box of cream cheese
- 1 tub of frozen whipped topping
- 1 box vanilla wafers
- At least 2 bananas
- Cut the cream cheese into cubes and set out with the whipped topping to get near room temperature.
- Add the milk to the pudding and whisk until combined.
- Using an electric mixer or whisk, combine the cream cheese and pudding.
- Fold in the whipped topping.
- Line a dessert dish with vanilla wafers and layer in 1/3 of the pudding mix.
- Layer a sliced banana over the pudding. Then add another layer of pudding, followed by bananas, and finally top with pudding.
- Cover the whole dish with wafers and refrigerate for about an hour to fully set.