Banana Pudding – Easy Cracker Barrel Copycat

This homemade banana pudding is a cozy mix of warm vanilla custard, soft bananas, and layers of vanilla wafers topped with fresh whipped cream. It’s smooth, sweet, and doesn’t need a lot of fuss to taste like something special. Great for make-ahead dessert nights or just when you need something cold, creamy, and nostalgic.

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Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: Creamy, sweet, slightly tangy
• Great for: No-bake vibes, fridge desserts, soft resets

Why I Like This Recipe

Honestly, I just had bananas I needed to use… and I didn’t feel like baking. This one came together quietly, and it ended up tasting like something I needed more than I thought. Simple but solid. Real comfort.

Ingredients

For the Pudding:

• ¾ cup sugar
• ⅓ cup all-purpose flour
• 3 cups whole milk
• 4 egg yolks, beaten
• 3 tbsp butter
• 2 oz cream cheese
• 2 tsp vanilla extract

For the Layers + Topping:

• 48 vanilla wafers
• 2 ripe bananas
• 1 cup heavy whipping cream
• 1 tsp sugar

How To Make Banana Pudding

1. Make the pudding: Whisk sugar, flour, and milk in a saucepan over medium heat. Stir constantly until thick.
2. Temper the eggs: Add some of the hot mix to the yolks, whisk, then pour it all back in. Cook a bit more til smooth.
3. Finish it off: Stir in butter, cream cheese, vanilla. Chill with plastic wrap pressed on top to avoid a skin.
4. Whip the cream: Beat cream + sugar until soft peaks. That’s your topping.
5. Layer it up: Wafers, sliced bananas, pudding. Repeat. Top with whipped cream. Done.

Tips for Success

• Chill the pudding fully — it thickens and sets better.
• Don’t use overripe bananas or you’ll end up with mush.
• Make individual cups for easier serving.
• Assemble closer to when you’re serving if you want crunchy cookies.

Storage and Reheating

• Fridge: Covered in the fridge, it’s good for 2–3 days.
• Freezer: Nah, not a good freezer dessert. Gets weird.
• Reheat: Nope, don’t. Best served cold.

Frequently Asked Questions

• Can I use store-bought pudding?
  You could, but the homemade one is so easy — and better. Worth the 10 extra mins.
• Is cream cheese necessary?
  It’s optional but adds a soft richness that levels it up. Skip it if you want more classic.
• How do I keep the bananas from browning?
  Assemble close to serving and keep it cold. A little lemon juice can help, but changes the flavor.
• What kind of vanilla wafers work best?
  Any kind, but classic Nilla-style ones hold up well. The cheap ones soften too fast.
• Can I make this a day ahead?
  Yes! Just keep the whipped cream off until right before serving.

Common Mistakes and How to Dodge Them

• Overcooking the pudding: Low heat, constant stirring. If you leave it, it scorches. Keep an eye on it.
• Skipping the chill time: Warm pudding will melt everything. Chill it down, then build.
• Bananas too soft or too green: You want ripe, yellow ones. Not brown. Not green. Just… there.
• Using aerosol whipped cream: It melts fast. Make it fresh — it’s easy and better. Just sugar + cream, beat it.
• Not sealing the pudding when chilling: Plastic wrap right on the surface. No one likes pudding skin.

Nutrition Facts (Per Serving)

• Calories: 723 kcal
• Total Fat: 33g
• Saturated Fat: 19g
• Cholesterol: 200mg
• Sodium: 260mg
• Potassium: 385mg
• Total Carbohydrate: 93g
• Dietary Fiber: 2g
• Sugars: 62g
• Protein: 10g

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