Easy Gluten Free Banana Pudding
This Gluten Free recipe for Easy Banana Pudding is completely NO FUSS! The dessert is so delicious, your family and friends will request it often.
Servings: 6
Cost: 6.00
Ingredients
- 2-3 Large Bananas
- 1 6.3 oz. Box of Gluten Free Vanilla Wafers, such as Kinnikinnick
- 1 3.4 oz. Box of Instant Vanilla Pudding
- 2 Cups Milk
- 1 8 oz. Container of Frozen Whipped Topping, such as Cool Whip, thawed
Instructions
- In a Large Bowl, Using a whisk or hand mixer, mix the Instant Pudding and Milk for 2 minutes on medium speed.
- Using half a box of vanilla wafers, place one layer of vanilla wafers flat side down in the bottom of an 8x4 or 9x5 loaf pan.
- Break up vanilla wafers as needed to fill in the gaps.
- Peel the bananas and slice into ¼ slices.
- Top vanilla wafers with one sliced banana.
- Layer half of the vanilla pudding (about 1 cup) over the layer of banana.
- Layer half of the whipped topping over the layer of pudding.
- Repeat the layers in the same order using the remainder of each ingredient – vanilla wafers, banana, vanilla pudding and whipped topping.
- Cover with plastic wrap and refrigerate for a few hours so the pudding can chill and the vanilla wafers can soften some.
Video
Notes
- A glass bread pan makes nice thick layers but find a dish that works best for you.
- Place the vanilla wafers flat side down so the pudding settles over them nicely.
- Break some of the wafers up to put fill in any gaps between the whole wafers.
- Use at least one large banana per layer. Slice them thin enough to cover the wafers. If you want more or less banana, adjust as needed.
- I prefer dairy milk for the pudding but substitute with whichever milk you prefer.
- A 3.4 oz box of pudding makes about 2 prepared cups. Place about half on each layer. No need to measure.
- Use half of the whipped topping for each layer.
- Use an offset spatula for spreading the pudding and whipped topping.