I’m so happy my friend Marie gave me her recipe for Super Bomb Banana Pudding. She brought it to our Sunday School’s social, and I had to beg and beg her for it. I made it over the past weekend for a different church event, and I heard nothing but good reviews from my group of friends. I swear, if you make this recipe, you’ll be getting begged for it by your friends too! The pudding is just sweet enough without tasting too sugary, and the filling is so creamy and smooth – no lumps in there! You’ll never want to make another dessert again.

 

Ingredients:

1 (14 oz.) can Sweetened Condensed Milk
1 1/2 cups cold water
1 Box Instant Vanilla Pudding Mix (3.4 oz. box)
4 cups (approx. 12 oz.) whipped topping (like cool whip)
1 box vanilla wafers
4 medium sized bananas, sliced
Additional whipped topping for topping

Instructions:

In a large bowl, add the sweetened condensed milk, water, & pudding mix. Whisk together until fully incorporated. Place in refrigerator & chill for approximately 5 minutes.

Remove from refrigerator and fold in the whipped topping. Stir together until fully incorporated.

In a large serving bowl (at least 2 qt. size) place 1/3 of the pudding mixture on the bottom and spread evenly. Place an even layer of vanilla wafers on top of the pudding layer. Place an even layer of bananas over top of the wafers. Repeat the layers with the pudding, wafers, & bananas. Top with remaining layer of pudding. Top with a layer of whipped cream if desired.

Chill in the refrigerator for at least 30 minutes and store in the fridge until ready to serve.

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Quick Tip: Make sure your water is cold, or else the mixture will be too thin.

Recipe courtesy of: Macaroni and Cheesecake

Image courtesy of: Flickr