Southern Banana Pudding Parfaits
Creamy banana pudding layered with vanilla wafers and whipped topping. Start with refrigerated, thawed topping and chill the assembled dessert for at least 1 hour.
- banana pudding
- chilled dessert
- dessert
- parfait
- public menu
- Southern
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
ripe bananas, sliced · 3 Count
Fresh Bunch of Bananas – 5-7 Bananas
100%
Details
frozen whipped topping, thawed · 2 Cup
Cool Whip Original Whipped Cream Topping
Sale
67%
Details
instant vanilla pudding mix · 1 Box
Jell-O Vanilla Artificially Flavored Instant Pudding & Pie Filling Mix Box
50%
Details
cold whole milk · 2 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
50%
Details
vanilla wafers, divided · 36 Count
NILLA Wafers Cookies
Sale
44%
Details
vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
4%
Details
lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
fine salt · 0.13 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- instant vanilla pudding mix-1 box
- cold whole milk-2 cups
- frozen whipped topping-2 cups
- ripe bananas-3 medium
- lemon juice-1 tablespoon
- vanilla wafers-36 cookies
- vanilla extract-1 teaspoon
- fine salt-1/8 teaspoon
Slice bananas into 1/4-inch rounds and toss with lemon juice; reserve one-ninth of the wafers and lightly crush the rest. Begin with topping thawed in the refrigerator according to its package. Use serving glasses of at least 3-cup capacity, with room for the layers.
Keep the paring knife blade angled away from fingers while slicing the bananas.
In a mixing bowl, whisk the pudding mix and cold milk for 2 minutes, then whisk in vanilla extract and fine salt until smooth. Let the pudding stand for 5 minutes until thickened.
Fold half the whipped topping into the pudding until smooth and streak-free. Keep the remaining topping chilled for layering.
Layer crushed wafers, banana, pudding and the reserved whipped topping evenly among serving dishes, ending with topping. Leave room below the rims and refrigerate any excess separately.
Cover the parfaits and chill for at least 1 hour until the pudding is cold and the wafers are slightly softened.
Keep the dairy-based parfaits refrigerated and do not leave them at room temperature for more than 2 hours.
Break the reserved wafers as needed and divide over the chilled parfaits just before serving. Serve cold.
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