Banana pudding is a sweet ending to any chicken barbeque.
I’m not entirely positive, but I believe banana pudding is required by law in some states to be served at any Southern-style barbeque.
The creaminess of banana pudding really completes the barbeque experience. It adds a calming characteristic to the vibrant flavors of the typical barbeque.
As easy as this banana pudding is to make, there’s no reason not to be a law abiding citizen. You’ll be rewarded with happy taste buds.
- 1 pint whipping cream
- 1 20-oz can crushed pineapple (do not drain)
- 12 oz whipped topping (Cool Whip)
- 1 12 oz can evaporated milk
- 1 tablespoon vanilla extract
- 1 5.1 oz package instant vanilla pudding
- 4 large bananas, sliced
- 1 box of vanilla wafers (see note)
- In a large mixing bowl, add first 6 ingredients. Whisk until well blended. Allow to rest for about 10 minutes and whisk again.
- In a 3-quart baking dish, layer the bottom with vanilla wafers. Then layer with banana slices. Ladle pudding mixture on top until wafers and bananas are barely covered.
- Continue with additional layers until baking dish is full or you run out of ingredients. Be sure to set aside enough vanilla wafers to cover the top. They should be your final layer.
- Refrigerate for about a half an hour before serving.