If there’s one dessert that feels like a warm hug in a bowl, it’s a good, old-fashioned Southern banana pudding. But this isn’t just your average version. This layered banana pudding blends the best of tradition with a little indulgent twist—think three kinds of pudding, homemade whipped cream, and a golden drizzle of salted caramel.
It’s the dessert I bring to barbecues, Sunday dinners, or just when I’m craving something that tastes like home. And every single time? It vanishes.
This recipe is creamy, rich, sweet without being over the top, and full of nostalgic flavors—plus, it’s no-bake, which makes it a win for hot Southern afternoons when turning on the oven isn’t an option.
Let me walk you through how I make this dreamy dish from start to finish.
Why This Banana Pudding Hits Different
- A trio of pudding flavors (French vanilla, banana cream, and butterscotch) = rich, deep flavor
- Evaporated and sweetened condensed milk make it extra creamy and luscious
- Homemade whipped cream adds that light, cloudlike topping you want in every spoonful
- Shortbread or Chessman cookies add buttery crunch and soak up all the goodness
- Salted caramel drizzle brings it all home with a sweet-savory finish
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 20 minutes | Chill Time: 4 hours or overnight)
For the Pudding:
- 1 box (3.4 oz) French vanilla pudding mix
- 1 box (3.4 oz) banana cream pudding mix
- 1 box (3.4 oz) butterscotch pudding mix
- 1 ½ cups evaporated milk
- 1 ½ cups sweetened condensed milk
- 1 teaspoon vanilla extract
- 4–5 ripe bananas, thinly sliced
For the Whipped Cream:
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Layers & Topping:
- 1 package shortbread cookies or Chessman cookies
- Extra bananas, medium to thickly sliced (for topping)
- ½ cup salted caramel sauce (homemade or high-quality store-bought)
- Cookie crumbs for garnish
How I Make It (Step-by-Step)
1. Make the Pudding Base
In a large mixing bowl, I combine all three dry pudding mixes. Then I slowly whisk in the evaporated milk and condensed milk. It thickens up fast, so I keep whisking until it’s smooth and creamy.
Once it’s fully blended, I stir in the vanilla extract and let it sit for 5 minutes to firm up a bit.
Tip: Let it chill in the fridge while you make the whipped cream—it’ll keep thickening.
2. Whip the Cream
In a cold bowl (chill it for 10 minutes if you’ve got the time), I beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Then I go just a little further until it’s light and fluffy, holding firm peaks.
This whipped cream is what makes the pudding so decadent—it’s not optional in my book.
3. Layer the Goodness
Time to build the beauty.
- I start with a layer of shortbread cookies on the bottom of my dish (9×13 works great, or you can use a trifle bowl for drama).
- Then I add a layer of thin banana slices, followed by half the pudding mixture, smoothing it out evenly.
- I repeat that with another round of cookies, bananas, and the remaining pudding.
You want those bananas nestled in between the layers—not just on top—so you get that soft bite in every spoonful.
4. Top It Off
Next, I gently spread the whipped cream across the top, making sure every corner is covered.
Then I:
- Stand a few cookies upright around the edges for a little flair
- Add thick banana slices across the top
- Drizzle generously with salted caramel sauce
- Finish with a sprinkle of cookie crumbs for texture
It’s pretty, and even better—it tastes as good as it looks.
5. Chill Before Serving
I cover the dish with plastic wrap and pop it into the fridge for at least 4 hours, though overnight is best. This gives the flavors time to come together and lets the cookies soften slightly for that signature spoonable texture.
My Favorite Ways to Serve It
- In a big dish for family-style sharing
- Layered in jars or cups for individual portions at parties
- As a trifle with extra cookie and banana layers if I’m going all out
- With extra caramel on the side—because why not?
Tips & Variations
- Use banana extract instead of vanilla if you want a stronger banana flavor
- Swap in vanilla wafers for a softer cookie layer
- Make it dairy-free by using coconut milk pudding and coconut whipped cream
- Add chopped nuts on top for a crunchy finish
- Go full Southern and top it with toasted meringue instead of whipped cream
Final Thoughts
This Old-Fashioned Southern Banana Pudding is everything I want in a nostalgic dessert—it’s cool, creamy, sweet, and just a little bit indulgent. That salted caramel drizzle makes it extra special, and the layers of banana and cookiemake every bite just different enough to keep going back for more.
Whether it’s a holiday, family reunion, or just a regular Tuesday, this banana pudding never lets me down.
Serve it chilled, share it with people you love, and don’t forget to sneak a spoonful straight from the fridge the next day—it’s somehow even better then.
Old-Fashioned Southern Banana Pudding with Salted Caramel Twist
Ingredients
- 4 ripe bananas, sliced
- 1 box (5.1 oz) instant vanilla pudding mix
- 1 box (5.1 oz) instant banana pudding mix
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup salted caramel sauce
- Nilla wafers or other vanilla cookies
Instructions
- In a large bowl, whisk together the vanilla and banana pudding mixes with the milk until smooth. Let it sit for about 5 minutes to thicken.
- In another bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream into the pudding mixture gently until combined.
- In a large trifle dish or individual cups, layer the pudding mixture, sliced bananas, and Nilla wafers.
- Drizzle salted caramel sauce between the layers and on top of the final layer.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
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