Julie Chrisley’s banana pudding is a classic Southern dessert that warms hearts and fills plates with creamy layers of bananas, vanilla wafers, and homemade pudding. It’s the kind of dish that brings people together, whether during a family gathering or just a sweet moment after dinner.
The Julie Chrisley banana pudding recipe stands out for its simple ingredients combined to create rich, comforting flavors that anyone can enjoy making at home. Fans of “What’s Cooking With Julie Chrisley” love that this recipe carries a bit of family history and Southern charm in every bite.
If you’ve ever wondered what makes this banana pudding a favorite, it’s the perfect blend of fresh bananas, smooth pudding, and crispy wafers—all coming together in a way that feels like a cozy hug on a plate. It’s easy to see why Julie and Todd Chrisley keep coming back to this recipe time and again. 🍌🍨
Ingredients List & Step-By-Step Instructions For julie chrisley banana pudding recipe
This banana pudding recipe brings together simple ingredients that work magic when layered just right. It requires ripe bananas, crunchy vanilla wafers, smooth vanilla pudding, and a sweetened condensed milk base, all topped with fluffy meringue or whipped cream. The three steps that follow break down the process clearly.
Step 1
Gather these essentials before starting:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | ⅔ cup |
| Sugar (divided) | 1 ½ cups |
| Salt | ¼ teaspoon |
| Whole Milk | 4 cups |
| Eggs (separated) | 6 large |
| Vanilla Extract | 2 teaspoons |
| Vanilla Wafers | 1 (11 oz) box |
| Ripe Bananas (sliced) | 6 medium |
| Sweetened Condensed Milk | 1 (14-ounce) can |
| Instant Vanilla Pudding Mix | 1 (3.4-ounce) package |
| Heavy Cream | 3 cups |
Have everything ready to make the prep breeze through. Using ripe bananas sliced about ¼ inch thick keeps texture perfect—no mush, no chunky bites.
Step 2
Start by preparing the pudding base with sweetened condensed milk, ice-cold water, and instant vanilla pudding mix. Whisk these together until smooth and pop the bowl in the fridge for at least 4 hours to let it set properly.
While the pudding chills, whip 3 cups of heavy cream with ½ cup sugar and 1 teaspoon vanilla extract until stiff peaks form. This whipped cream adds that cozy, rich texture Julie Chrisley’s pudding is known for.
Layering begins with vanilla wafers spread evenly at the bottom of a clear trifle dish. Add a single layer of sliced bananas next, then repeat for a second round. This mix gives every bite a balance of crunch and fresh sweetness.
Step 3
Pour the chilled pudding over the banana and wafer layers, smoothing it out so it fully covers the layers underneath. For an extra crunch, sprinkle a handful of crushed vanilla wafers on top.
Finish this dessert with a fluffy meringue made by whisking egg whites with the last ½ cup sugar until glossy and stiff. Bake at 375°F until the meringue turns golden brown, adding a warm, toasty crown to the banana pudding.
Cover the pudding with plastic wrap and chill for at least 2 hours before serving. This helps the flavors mingle and the layers set beautifully. Serve cold and enjoy a classic southern treat that brings a smile with every spoonful. 🍨🍌
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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