Lazy Cook’s Banana Pudding
2 1-oz packages instant vanilla pudding
2 bananas, over-ripe
1 container whipped topping, thawed
1 package vanilla wafers
Layer the wafers on the bottom of a 2-quart casserole dish. Add a layer of bananas. Spread a 1/2″ layer of the pudding mixture on top. Repeat the three layers until the ingredients are used up, or until you reach the top of the dish, whichever’s first, making sure the last layer is pudding.
Feeling fancy? Create mini banana pudding cups in ramekins for single serving sizes.
Refrigerate for at least 4 hours, but overnight is better. The longer it sits the happier you’ll be – the flavors meld together, and the wafers transform into soft little vanilla cakes!
Makes enough for 6 servings.
NOTE: This recipe is really easy to convert to be diabetic-friendly. Simply substitute sugar-free pudding and sugar-free whipped topping, and use sugar-free vanilla wafers. If you can’t find sugar-free vanilla wafers (they are really hard to locate), Murray sugar-free shortbread cookies work great too!