Bomb Banana Pudding
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By Erin Holley
Bomb Banana Pudding
4 steps
Prep:20min
A family favorite that we eat year round at just about every family gathering - cookouts, Easter, Thanksgiving, Christmas, July 4th... my most requested dessert! I made a boo-boo in the video and said cream cheese instead of sour cream. Please note there is no cream cheese in this recipe.
Updated at: Wed, 16 Aug 2023 18:31:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
27
High
Nutrition per serving
Calories368.9 kcal (18%)
Total Fat15.7 g (22%)
Carbs51.8 g (20%)
Sugars35.5 g (39%)
Protein3.8 g (8%)
Sodium355.5 mg (18%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
1. Whisk together the French Vanilla pudding and milk with a beater until jello is smooth and begins to thicken.
Step 2
2. Add sour cream to the pudding mixture and continue to beat, then add in the Cool Whip and beat until smooth. (Note - Cool Whip only comes in 8 oz or 16 oz containers but the recipe calls for 12 oz - I usually use 3/4 of a 16 oz container.)
Step 3
3. Begin layering a 9x13 pan with wafers first. Layer 1 - wafers, layer 2 - pudding, layer 3 - sliced bananas. Continue layering until you use the pudding three times.
Step 4
4. Garnish the top with left over crushed wafers. Refrigerate before serving.
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