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+ servings

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!
Course: Dessert
Cuisine: American
Keyword: banana pudding, bananas, dessert, desserts
Servings: 12
Author: Aimee


  • 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)


  • 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.


  • See post for other options in terms of dishes to use and how to layer.