Banana Pineapple Pudding
Banana Pineapple Pudding is a no-bake dessert that contains bananas, pineapples and vanilla wafers in a creamy vanilla pudding. For best results, chill before serving. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 5 servings
Calories: 120kcal
Ingredients
- 1 box (3.4 ounces) instant vanilla pudding and pie filling See instructions on box for non-dairy milk.
- 2 cups whole milk, cold Or Evaporated Milk.
- 1/2 cup crushed pineapples in juice, drained and divided Or pineapple tidbits in juice.
- 2 large bananas, thinly sliced Use 3 large bananas if desired.
- 1 box (11 ounces) vanilla wafers Use 2-1/2 cups of wafers or more if desired.
Instructions
- Empty package of instant vanilla pudding and pie filling into a medium-sized bowl.
- Whisk together pudding mix and COLD milk for two minutes. Pudding will be soft-set in about 5 minutes.
- Stir in 1/4 cup of crushed pineapples OR pineapple tidbits (drained). I prefer the tidbits because of their chunky texture.
- Arrange a single layer of vanilla wafers along bottom of a medium sized bowl. Top with 1/2 of vanilla pudding. Arrange sliced bananas over top of pudding. Arrange remaining vanilla wafers over top of bananas.
- Smooth pudding over top. Gently smooth remaining 1/4 cup of crushed pineapples (if using) over top of pudding.
- Cover container with a lid or with foil. Refrigerate 24 hours.
- After removing lid or foil, sprinkle 5 or more crushed vanilla wafers over top.
- Serve and enjoy!