You will either thank or curse me for sharing what is the ultimate in banana pudding recipes from one of the best cooks I know. I cannot overstate how mind-blowingly delicious this pudding is. A few months ago, my friend Kim brought us dinner—a comforting slow-simmered bolognese along with a Bouchon butter lettuce salad, and for dessert her banana pudding. I’m not a fan of hyperbole but this is THE BEST BANANA PUDDING I’VE EVER TASTED. EVER. I’ve since made her recipe for my own family, as well as sharing with friends and neighbors, my sister, a friend who just had a baby, and in return have received a couple of marriage proposals not to mention reignited interest from my own husband. It’s really that good. My own twist to Kim’s recipe is making vanilla wafers from scratch, though you can certainly use Nilla Wafers. The homemade wafers are super quick and easy to make, and can be done while the pudding and condensed milk are setting up.
Kim’s Killer Banana Pudding
5-ounce package instant vanilla pudding
14-ounce can condensed milk
1 1/2 cups water
3 cups heavy cream
3 sliced bananas
In a large bowl, mix instant pudding, condensed milk and water until blended. Refrigerate for 10 minutes. In a medium bowl, whip cream until peaks form. Fold all but about 3/4 cup whipped cream into pudding until there are no streaks of pudding. Then fold in wafers and sliced bananas.
Spoon into individual containers and top with whipped cream. Or spread into a large baking dish and top with remaining whipped cream. Refrigerate for several hours. Be sure to hide some at the back of the fridge for yourself for breakfast the following morning. Because all is fair in love and banana pudding.