The Proof is in the Pudding

A quintessential Southern dessert, banana pudding holds a special place in our memories and in our hearts.

by Susan Frampton

Whirling peaks of creamy white over smooth, rich vanilla custard, layer after layer of chilled sliced bananas and the perfect number of vanilla wafers; in a chilled dish on a Sunday dinner table, banana pudding shows unconditional love, at a potluck dinner, it is dessert royalty. When delivered at a time of grief it comforts, and at family reunions, it can spark fierce competition between grandmothers, mothers-in-law, aunts, and cousins. The proof is always in the pudding. Though there are variations of the classic Southern dessert, no matter the recipe, it’s often the memories and emotions it evokes that forever leave us with its taste on our tongue. Here is our favorite —we hope it will be yours, too.

Classic Banana Pudding

Yield: 10 Servings

Ingredients

• 5 or 6 bananas

• 1 large box instant vanilla pudding

• 1 can condensed milk

• 2 cartons Cool Whip

• 1 bag vanilla wafer cookies

Preparation

In a large mixing bowl, mix pudding with milk according to package directions. Add condensed milk and one carton of Cool Whip. Mix with electric mixer. Cut bananas into bite size slices. Crush enough cookies to cover bottom of bowl. Add alternating layers of pudding, bananas, Cool Whip, and whole cookies. Top off with a layer of Cool Whip and crushed cookies. It is best if refrigerated overnight or at least 4 or 5 hours for pudding to set.