Texas Banana Pudding
This Texas banana pudding is a creamy, cool dessert. It's easy to layer up and store in the refrigerator and the sweet crumble topping takes this Southern homestyle recipe to the next level!
Servings: 12
Ingredients
- 5 graham crackers
- ½ cup sugar, divided
- 4 tablespoon butter, melted
- 2 boxes French vanilla pudding, 3.4 oz each
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 box vanilla wafers
- 3 ripe bananas, sliced
- caramel topping or caramel sauce (for drizzling)
Instructions
- Set the oven to 300 degrees and line a cookie sheet with aluminum foil.
- Place the graham crackers in a large sealable plastic bag and smoosh with a rolling pin until most of it is pulverized, or pulse in a food processor for just a few seconds before you end up with a coarse sand-like quality.
- Mix the graham cracker in a bowl with the melted butter and ¼ cup of sugar. Spread out on the cookie sheet and put in the oven for 10 minutes. Remove from the oven, stir and let cool on the cookie sheet.
- Make the pudding as directed on the package and chill. (This usually means mixing the pudding mix with the milk).
- Pour the cream, ¼ cup sugar and vanilla into a large bowl and mix until you have whipped cream (about 3 minutes).
- To assemble, line a bowl with the Vanilla wafers, flat side down. Spread in one-third of the pudding. Place a layer of the sliced bananas on top of the pudding. Top with one-third of the whipped cream. Drizzle the sundae topping onto the whipped cream and then sprinkle half of the graham cracker bits on top of that.
- Repeat the layers one more time with the rest of the ingredients, adding Nilla wafers to the side of the bowl as you go.
- Cover in saran/plastic wrap and chill for an hour before serving.
Notes
- See post for other options in terms of dishes to use and how to layer.