Monie Moore

Why You’ll Love Banana Pudding

This is the banana pudding recipe from my childhood — the one that skipped the stovetop and went straight for the soul. It’s creamy, cool, layered with vanilla wafers, and so good my son Bear (Jackson) has chosen it over birthday cake more than once.

Now, let me be clear: in our house, there were two banana pudding camps — the baked warm kind (with meringue or toasted tops) and this chilled, fast-and-fabulous version. We didn’t take sides… we just made both. Often.

This one came from Mary Su — our neighbor in Arkansas, my momma’s best friend, and caterer/home chef/Home Ec teacher rolled into one. She handed it down the way all the best recipes come: on a slightly stained card.

Let’s just say, this one’s been a legacy dish for a reason.

Ingredients for Banana Pudding

2 large boxes instant vanilla pudding
5 cups milk
8 oz. sour cream
1 large container whipped topping
1 package vanilla wafers
3 large bananas (sliced)

How to Make Banana Pudding

Mix the pudding mix with cold milk in a large bowl. Once it’s smooth and set up a bit, fold in the sour cream and whipped topping until creamy and luscious.

Line a big glass dish, trifle bowl or whatever you’ve got, with vanilla wafers. Add a slice of banana on each cookie — don’t skip this part, it’s the heart of the bite. Spread half the pudding mixture on top.

Repeat those layers until your dish is full and your heart is happy. Chill for at least a couple hours. Then grab a spoon and try not to fight over the corner pieces.

Tips & Variations

Let it chill overnight for even better texture (as IF you could wait lol).
Fold in a bit of softened cream cheese for extra richness.
Sub banana or French vanilla pudding if that’s what you have on hand.
Top with extra banana slices and crushed cookies before serving.
Banana Drama? Our crew isn’t big on bananas when they turn brown, so we’ll often leave them out entirely or just slice a few fresh ones over the top right before serving. Honestly? Sometimes it’s just creamy vanilla wafer pudding — and it still disappears just the same.

👉 Want the warm baked banana pudding version too? That recipe’s coming soon — because both deserve the spotlight.

Craving More Southern Sweets?

If this banana pudding brought back porch-swing memories or made you text someone who used to make it for you, you might also love:

Miss Vonelle’s Chocolate Pie — meringue-kissed and fence-passed with love.
Chocolate Chip Cake — buttery, gooey, and one hundred percent unapologetic.
Coming Soon: Buttered Banana Bread — the kind that makes your whole house smell like childhood.

Because joy should come in seconds — and thirds.

A Thought to Stir In:

There’s something about banana pudding that brings people to the kitchen like moths to a flame. It’s familiar, Southern, and humble — and somehow it always disappears faster than expected.

I used to think the magic was in the flavor. Now I know: it’s in the memory.

Your Turn: The Great Kitchen Debate

What dish in your family sparks a salty (or sweet) rivalry?
Who claims to make it best — and who actually does?
Or maybe it’s the one recipe that never changes, because it’s stood the test of time and tastes like home.

Tell me what’s at the center of your Great Kitchen Debate.

Pass it down, pass it around, pass it on.
If this recipe made you smile, pin it, print it, or share it with your people.
That’s how flavors — and faith — keep going.
From my table to yours.