Momma's Southern Banana Pudding

To answer the question from earlier...I am having a....Boy!!  That'll make 3 boys for me :)  I am seriously so surprised.  I pretty much had no doubt in my mind it was going to be a girl.  Just comes to show, I can be wrong ;)  But onto the dessert...

I definitely should have dipped my bananas in Lemon juice (if you didn't know that, this prevents fruit from browning as quickly), I'm a little embarrassed to post this picture!  They weren't old bananas, I promise.  They were just cut the night before.  So please look past the browning bananas, b/c I can't.  Anyways, I think a lot of people have recipes for Banana Pudding, but this one is my mom's very own recipe she has come to perfect.  My mom can't invite a large group of people for dinner w/o making this for the dessert. It makes a ton and is always a huge hit.  Seriously, so good!  You do need to make it at least 3 hrs before eating, I like even longer though because the longer the wafers sit in the pudding the softer they get, almost cake like.  So, I like to make it the night before eating. 

Again, please excuse the browning bananas.

Mix vanilla pudding mixture with 2 cups of milk and Sweetened Condensed Milk with a blender. Fold in 1 heaping cup of cool whip.

Layer Vanilla Wafers and banana slices.  Pour 1/3 of pudding on top.  (Notice the bananas here?  They were nice and fresh looking when I made the pudding the night before.)

Continue until there are 3 layers of pudding.   Cover and let set in the fridge for AT LEAST 3 hours.

Top off with cool whip and serve.

 

Seriously, so good!

Momma's Southern Banana Pudding

Ingredients

1 large box of Instant Vanilla Pudding

2 cups Milk

14 oz Sweetened Condensed Milk

16 oz Cool Whip

1 Box of Vanilla Wafers

5 Bananas sliced

Mix boxed Vanilla Pudding, 2 cups of milk and sweetened condensed milk with a blender.  Fold in 1 heaping cup of cool whip by hand.  Take a large bowl or trifle bowl and start layering vanilla wafers and sliced bananas.  Top off with 1/3 of the pudding mixture.  Continue until you have made 3 layers, ending with pudding.  Cover and refrigerate for AT LEAST 3 hours (I prefer over night).  Top off with 8 oz cool whip and serve.  Enjoy!!