Banana pudding is such a sacred, simple dish enjoyed at birthdays, holidays, backyard barbecues, and many other gatherings. It’s one of our favorite deserts and my go-to when I’m in a pinch and need to take a desert to feed several. It’s also one of my most requested Hayfield Meal treats by Zack. If you want to cart it to the field, just assemble in a Rubbermaid and attach a lid.
I made a big batch of this to take to the guys and thought I’d share the recipe I love to use. It’s super unhealthy but I’m not making’ ya eat it so don’t judge, just scroll on if ya don’t like it.
Banana Pudding the Farm Girl way.
- 4 boxes of cream cheese jello
- 2 cups of milk per box (6 cups total, box also gives instructions)
- tub of whipped cream
- 2 bags of cheap wafer cookies. They are the best.
- Teeny tiny splash of vanilla
Mix jello and milk and let set up for a few minutes. Whisk in whipped cream and vanilla. Grab a big bowl and begin assembling. I like my pudding in layers and start with cookies. Zack likes extra cookies in his so that’s why I buy two bags and layer heavy with them. Layer bottom with cookies, then slice bananas, add next layer with pudding. Repeat this until you almost reach the brim and finish off with a layer of cookies on top. Put in refrigerator for 2-3 hours. Take out and serve.
Let me know if you make it and how you like it!