Banana pudding is a Southern classic - but when you make it with our thin, crisp cookies instead of traditional wafers, it becomes something truly special. The flavor and delicate crunch of our cookies add a whole new layer of texture and taste to every bite. Whether you're going all-in with our made-from-scratch version or looking for a quick win with our easy mix method, you'll have a crowd-pleasing summer dessert!
Prep time: 30 minutes
Serves: 20
INGREDIENTS
2 cups cold milk
1 5-ounce pack of instant vanilla pudding mix
1 14-ounce can of sweetened condensed milk
1 tbsp vanilla extract
1 12-ounce container frozen whipped topping, thawed
14 oz (about 1.5 of our 9-oz boxes) of Dewey's Cookies
14 small bananas, sliced or to taste
INSTRUCTIONS
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In a large mixing bowl, whisk together the milk and pudding mix for about 2 minutes, until well combined and thickened.
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Add the sweetened condensed milk, blending until the mixture is smooth.
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Mix in the vanilla extract.
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Gently fold in the whipped topping until everything is fully incorporated.
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Assemble the pudding by layering cookies, banana slices, and the pudding mixture in a glass dish - or for single servings, layer into mason jars or trifle bowls.
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Refrigerate for at least an hour to allow the flavors to meld and the pudding to set.
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Before serving, add a few whole cookies and some crumbled cookies on top for a delicious finishing touch.
