My Banana Pudding Dilemma


“Find something you’re passionate about and keep tremendously interested in it.”

–Julia Child

   Most of my recipes are quick ones. Why? Probably because I want to try something new but don’t want to spend all day doing it, which has its downsides. One recipe that I attempted recently was banana pudding. My boyfriend and I went up to the mountains. We had dinner with his family. They would make dinner while we made dessert. What could I make for dessert? No doubt, I didn’t entirely know what they would want to eat. 

   I asked my mom for some ideas. She suggested looking through one of the cookbooks that we have in our house. Right away, I went through the  JELL-O Recipe Collection book. Right away I knew what recipe I was going to use. The recipe was perfect. Not just because it was a simple, easy recipe okay?! My mom used to make it when I was little and I didn’t care for the banana part but I did love the pudding and wafers part.

      First, I made the vanilla pudding. I mixed it all up and put it in the refrigerator. The next day I took it out of the frig and noticed that it wasn’t very pudding-y. Turns out that the frig temperature was set too high. So, I had to leave the pudding out for a while to let it settle back into its pudding-y state. I did take the chance to turn the refrigerator down to a non-pudding freezing temperature and also took out a dish to put the recipe in and I placed the wafers into the dish first (top-down). Next, I proceed to spread it onto the neatly placed wafers.


      At this point in time, I want to give up. I start to think ‘why don’t I just pick up something from the store instead of making it because I think, ‘I can bake!’. I really can’t. the pudding didn’t spread easily. The wafers were moving all over the place and I had to use a lot of pudding in just one area. After I put a decent enough layer on the wafers I cut ONLY one banana and placed it over the pudding. I didn’t put a lot of bananas because I don’t like them. The rest of the pudding I spread over the whole dish. There was more pudding than I realized. I could have done a better job if I hadn’t underestimated the amount of pudding.

    Of course, there was plenty of wafers left inside the box and I had to think of a creative way to end the dish. My dilemma: ‘Save the wafers for later because I know I’m going to want to eat them’ or ‘Use them for the top of the dish.’ I GOT IT!

    As a result, I proceeded to put wafers in a ziplock bag and (as my boyfriend watched in horror) took out a spatula to smash those yummy round vanilla cookies into tiny pieces. All things considered, the crumbs made a lovely topping on the DISH. The endless two hours of making banana pudding was over! The last test was the biggest one. Whether his family was going to like the banana pudding…

     Also, we did pick up a pumpkin pie at the store and there are a few reasons why I didn’t make it for this dinner and I will let you guys know in a future post. Haha, I promise it’ll be a good one!

     Eventually, we picked up pumpkin pie because we knew my boyfriend’s aunt likes pumpkin pie. We ended up with this recipe because I wanted to make a dessert. Regardless, after eating dinner it was time for dessert. When we placed the desserts on the table my boyfriend’s uncle says, “Is that banana pudding?”. He was so happy with the choice of dessert! Seem that everyone else was happy with the desserts as well. Needless to say, the dessert was a success! Besides the fact that my mom laughed at me for putting the wafers down the wrong way, it went better than expected.

    In conclusion, thanks for reading my adventure with banana pudding. The recipe I followed is down below. Please leave any questions, comments, or stories with banana pudding in the comment section below.

Until Next Time,




The recipe is as follows:

Easy Southern Banana Pudding

3 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filing

30 NILLA Wafers

3 medium bananas, sliced

1 tub (8oz.) COOL WHIP Whipped Topping, thawed

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

Arrange half of the wafers on the bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat layers. Cover with whipped topping.

Refrigerate 3 hours. Store leftover dessert in refrigerator.


  1. tomatoe

    April 24, 2017 at 2:06 am

    Mason, that was hilarious!! Some recipes leave out the obvious, but new bakers or cooks need the obvious told to them. Great job, you got it!!

    1. Mason

      April 25, 2017 at 2:43 pm

      Thank you very much! I’m glad you found it amusing and yes, I don’t always do the obvious. haha!

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