This is no ordinary Banana Pudding! It’s the best ever, and it’s the kind of dessert that makes people amazed at the first bite and run to get the recipe on the second. The secret ingredient is the can of sweetened condensed milk, which adds plenty of creaminess and rich sweetness.
To make this gluten-free, you just need to use GF animal cookies instead of Nilla Wafers. I usually make two versions with both kinds of cookies, so everybody’s happy. But, I’ve been told that the gluten-free kind is just as good. It’s really not about the Nillas anyway when you taste this pudding.
1 can sweetened condensed milk
1 large tub of Cool Whip, thawed
1 large package of instant vanilla pudding
2 C. milk
Mix all ingredients together until smooth and fluffy. Layer cookies, then bananas, then pudding in a large bowl. You’ll do this 2 or 3 times. End with a layer of cookies. It’s extra good if you make it a day ahead. Refrigerate until ready to serve.
I use KinniKritters Animal Cookies for our gluten-free pudding and Nilla Wafers for the regular pudding.