No Bake Banana Pudding
You'll love this No Bake Banana Pudding that's made with homemade whipped cream and topped with shortbread cookies, which creates an amazing southern dessert!
Servings: 12
Calories: 132kcal
Ingredients
- 1 carton 16 oz heavy whipping cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 box 5.1 oz vanilla instant pudding
- 3 cups half and half
- 1 container 16 oz sour cream
- 1 box vanilla wafers
- 4 to 5 bananas firm, not overly ripe
- 1 box pecan sandies shortbread cookies
Instructions
WHIPPED CREAM
- Whip heavy whipping cream with mixer until stiff peaks form (1 to 2 minutes on high speed).
- Stir in vanilla extract and powdered sugar. Mix well.
PUDDING
- Mix vanilla pudding mix with half and half in a large mixing bowl.
- Whisk until thick, then add sour cream and stir well.
- Fold in ½ of the whipped cream and blend. Save the rest for topping.
ASSEMBLY
- Layer vanilla wafers in the bottom of a 13 x 9 inch dish.
- Add layer of sliced bananas on top of wafers.
- Spread half of pudding mixture on top of bananas.
- Repeat layers above.
- Finish with rest of whipped cream.
- Top pudding with shortbread cookies.
- Refrigerate at least 2 hours before serving to set.
Notes
- Pudding can be made in advance and kept in the refrigerator overnight.
- Use firm, not overly ripe bananas for best results. Brush banana slices with lemon juice to prevent browning.
- Cool Whip can be substituted for homemade whipped topping, but the homemade flavor makes this recipe.
Nutrition
Calories: 132kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 222mg | Fiber: 1g | Sugar: 8g | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg