Q1: How do I keep my bananas from turning brown in the banana pudding?

The pudding itself does a great job of covering the banana slices and protecting them from the air, which is what causes them to turn brown. For extra insurance, you can gently toss your banana slices in a tablespoon of fresh lemon juice, pineapple juice, or another citrus juice before layering them in. For the top garnish, it's always best to add the final fresh banana slices just before serving for the best appearance.

Q2: Can I make this in one large 9x13 dish instead of individual jars?

Yes, absolutely! This recipe works perfectly as a single, large, layered dessert in a 9x13-inch dish or a large trifle bowl. The presentation is different, but the delicious taste is exactly the same.

Q3: Can I use a cooked, from-scratch pudding instead of an instant mix?

You can, but you must ensure the cooked pudding is completely cold before you fold in the whipped cream, otherwise, it will instantly melt the cream and create a runny mess. Instant pudding is used in this recipe for its specific, stable setting properties and for its incredible convenience, which makes this a true no-bake, easy recipe.

Q4: How long does this banana pudding last in the refrigerator?

Your Banana Pudding Jars will stay fresh and delicious for up to 3 days when stored, covered, in the refrigerator. The vanilla wafers will continue to soften over time. The dessert is at its absolute peak in texture and appearance within the first 24-48 hours.

Q5: Can I use Cool Whip instead of making fresh whipped cream?

Yes, you can substitute one 8-ounce or 12-ounce container of thawed frozen whipped topping (like Cool Whip) for the homemade whipped cream. Your pudding will be a bit sweeter and won't have the same fresh, rich dairy flavor, but it is a very stable and convenient alternative.

The Best Easy & Creamy Banana Pudding Jars Recipe

The Best Easy & Creamy Banana Pudding Jars

A classic, creamy banana pudding served in individual jars for a modern presentation. This no-bake dessert features a rich pudding made by mixing instant vanilla pudding with condensed milk and then folding it into fresh, homemade whipped cream. The light and airy pudding is then layered in jars with traditional vanilla wafer cookies and slices of fresh, ripe banana. The dessert is chilled for several hours to allow the wafers to soften to a cake-like consistency.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours 20 minutes (includes chilling time)
Yield: 6-8 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

340 g (about 1 ½ cups) cold water
1 can (397g / 14 oz) condensed milk
1 package (102g / 3.4 oz) Jello vanilla pudding mix
500 g (about 2 cups) heavy cream
72 vanilla wafers (about 2 boxes)
3 large ripe bananas, peeled and sliced into coins

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Instructions

In a large bowl, whisk together the cold water, condensed milk, and instant vanilla pudding mix until smooth. Chill this mixture in the refrigerator while you whip the cream.
In a separate large mixing bowl, use an electric hand mixer to whip the heavy cream until it forms stiff peaks.
Add the chilled pudding to the whipped cream, one half at a time, and gently fold with a spatula until no streaks remain.
Transfer the finished pudding mixture to a piping bag and snip off the tip for easier layering.
To assemble: In your small serving jars, pipe a layer of pudding at the bottom.
Arrange a layer of vanilla wafers on top of the pudding, followed by a layer of banana slices.
Top with another layer of pudding. Repeat with as many layers as you want until you’ve filled the jars.
Chill the banana pudding jars in the refrigerator for at least 3-4 hours to allow the wafers to soften.
Serve on the same day for the best quality before the bananas begin to brown.

Notes

This is a no-bake recipe, making it a great dessert for any time of year.
Chilling the pudding for at least 3-4 hours is a crucial step that allows the vanilla wafers to soften into a cake-like texture.
The dessert is best served on the day it’s made to ensure the bananas are fresh and not browned.
Using a piping bag makes it easier and neater to create clean layers in the serving jars.

Nutrition

Serving Size: 1 jar
Calories: 550-650
Sugar: 60-75 g
Sodium: 400-500 mg
Fat: 25-35 g
Saturated Fat: 16-22 g
Trans Fat: 0 g
Carbohydrates: 75-90 g
Fiber: 2-3 g
Protein: 8-10 g
Cholesterol: 90-120 mg

Find it online: https://cookupjoy.com/banana-pudding-jars-recipe/