Cheap & Easy | Southern Homemade Banana Pudding

Cheap & Easy | Southern Homemade Banana Pudding

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I found a wonderful recipe that’s similar to mine on YouTube, I love the simplicity of it….but mine is with a twist…

This recipe serves 6-8 full portions in a medium sized, or at least 2 quart clear pyrex dish.

One (or two depends on container) box of regular sized Vanilla Wafers

4 Egg YOLKS (How to separate the egg below)

2 Cups of milk (whole or 2%)

1 Cup of sugar

2 tablespoons of self-rising flour

1 teaspoon of vanilla extract (Hold until off heat)


• Gently cup the cracked egg between your fingers. The egg whites should slide between your fingers and into a bowl. When only the yolk remains put it into the sauce pan, repeat 4 times.

• In a medium sauce pan add the egg YOLKS, milk, sugar, and flour on medium- high heat.

• Stir constantly, and cook on medium to high heat. I usually cook on 6, or 7.

• I know its beginning to thicken when it resembles a thin pudding, or coats a wooden spoon.

• Once it begins to bubble, continue cooking for two minutes before you remove from heat.

• Stir constantly so it doesn’t scorch!!

• Remove from heat, allow to chill for 5 minutes.

• After the 5 mins are up, the mixture may still be hot; that’s ok, add the vanilla extract.

• Sure, go ahead and layer it up!! Some choose to layer it or gently fold the chilled pudding into the whipped cream.

• I do cookies, pudding, whipped cream, repeat.

• My Twist: BYOB! Add a shot of banana liqueur to flavor OR cut fresh bananas with each plate…. that’s right the bananas are on the side.

• I allow it to chill in the refrigerator for at least 45 minutes or overnight for best results.


If you need an example video tutorial to follow along with, here you go. 🤗

I was inspired to make this cheap and easy Southern homemade banana pudding because my mom is alergic to instant pudding mixes.

I love creating cheap and delicious meals for college students on a budget. Follow my Pinterest below, for more ideas.

Any wise words?

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