Cracker Barrel Banana Pudding

This Cracker Barrel Banana Pudding is creamy, sweet, and full of flavor! It’s made with homemade vanilla pudding, fresh bananas, and crunchy vanilla wafers for the perfect comforting dessert. Simple to make and perfect for any occasion!

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Ingredients Needed:

Vanilla Pudding:

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 4 beaten egg yolks
• 3 tablespoons butter
• 2 ounces cream cheese
• 2 teaspoons vanilla extract

Whipped Cream:

• 1 cup heavy whipping cream 
• 1 teaspoon sugar

Banana Pudding:

• 48 vanilla wafers
• 2 large bananas

How To Make Banana Pudding?

1. Make the Pudding: In a saucepan, mix sugar, flour, and milk. Cook over medium heat, stirring until the mixture thickens and bubbles. Continue stirring for 2 more minutes, then remove from heat.
2. Temper the Eggs: In a small bowl, whisk the beaten egg yolks. Slowly add 1 cup of the hot pudding mixture, whisking constantly. Pour the egg mixture back into the saucepan and stir well.
3. Finish the Pudding: Cook until the mixture starts bubbling again, stirring constantly. Remove from heat, then add butter, cream cheese, and vanilla. Stir until smooth. Transfer to a bowl, press plastic wrap against the surface, and let it cool.
4. Make the Whipped Cream: In a bowl, beat heavy cream and sugar until stiff peaks form. Refrigerate until needed.
5. Assemble the Banana Pudding: Break vanilla wafers into 6 jars or dessert cups. Slice bananas and add a few slices to each jar. Spoon a few tablespoons of pudding on top. Repeat the layers two more times with wafers, bananas, and pudding.
6. Top and Serve: Finish with whipped cream and garnish with extra banana slices and wafers. Serve immediately or chill until ready to enjoy!

Recipe Tips:

• Use Ripe but Firm Bananas: Soft, overripe bananas can become mushy in the pudding. Use ripe bananas that are still firm for the best texture and flavor.
• Temper the Eggs Slowly: When adding hot pudding to the egg yolks, pour it in very slowly while whisking. This prevents the eggs from cooking too fast and turning into scrambled eggs.
• Stir Constantly While Cooking: Keep stirring the pudding while it cooks to prevent lumps and avoid burning. A heavy-bottomed pot helps with even cooking.
• Chill the Pudding Before Assembling: Let the pudding cool completely before layering. If it’s warm, it will soften the wafers too quickly and make them soggy.
• Assemble Close to Serving Time: If you want crisp wafers, assemble the pudding just before serving. For a softer, cake-like texture, assemble it a few hours ahead and refrigerate.

How To Store Leftovers?

Let the Banana Pudding cool before storing it. Cover it well with plastic wrap or put it in a sealed container. Keep it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 723 kcal
• Total Fat: 39g
• Saturated Fat: 21g
• Cholesterol: 223mg
• Sodium: 348mg
• Potassium: 427mg
• Total Carbohydrate: 84g
• Dietary Fiber: 2g
• Sugars: 53g
• Protein: 10g