Nilla Wafers Original Banana Pudding

"From In a Ted Allen blog, he gave the link to this recipe as his favorite way to make this pudding. Once you'll make it, you'll be hooked."
photo by Rhonda N. photo by Rhonda N.
photo by Rhonda N.
photo by cindycrumley photo by cindycrumley
photo by Cristy B. photo by Cristy B.
photo by kellyb205 photo by kellyb205
photo by kellyb205 photo by kellyb205
Ready In:




  • Combine 1/2 cup sugar, flour and salt in top of double boiler.
  • Stir in 4 egg yolks and milk; blend well.
  • Cook, uncovered, over boiling water, stirring constantly until thickened.
  • Reduce heat and cook, stirring occasionally, for 5 minutes.
  • Remove from heat; add vanilla.
  • Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
  • Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
  • Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
  • Bake at 425 degrees for 5 minutes or until delicately browned.
  • Cool slightly or chill.
  • Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.

Questions & Replies

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  1. joanavissmith
    How or can you keep the bananas from browning? It makes an absolutely delicious dessert look awful!
  2. Bryan_family
    Can this recipes be doubled easily? Tripled? I need to feed a crowd!


  1. Sharon S.
    this is NOT the original recipe, I have the actual recipe on the box panel from a box of nilla wafers that my MOM had saved from the 70's. it called for 1/2 cup sugar there was no flour in the original it calls for evaporated milk. the recipe I have uses the following ( like I said from box panel of nilla wafers. 1/2 cup sugar 1/4tsp salt 1 14 1/2 oz can evaporated milk, 3 eggs separated, 1 tsp vanilla extract, nilla wafers, 5 ripe bananas, and 1/4 cup sugar to go with egg whites for meringue. it states to combine first three ingredients in top of double boiler, cook over boiling water until hot. beat egg yolks. remove from heat, gradually stir egg yolks in hot mixture. return to double boiler. cook stirring occasionally until mixture thickens, about 15 minutes. Remove from heat, add vanilla. Line bottom of a 1 1/2 quart casserole with NILLA wafers; top with a layer of sliced bananas, Pour a portion of custard over bananas, Continue to layer wafers, banana, custard ending with custard on top. for meringue: Beat egg whites until stiff; gradually add the 1/4 cup of sugar beat until stiff peaks form. pile on top of pudding( custard) Bake in hot oven preheated to 425degrees for 5 minutes or until peaks are delicately browned serve warm or chilled.this recipe is verbatim from the panel of NILLA wafers.
  2. cindycrumley
    Turns out great every time!
    • Review photo by cindycrumley
  3. Cristy B.
    My tweek? I ALWAYS double this recipe and it still never lasts more than a couple of days! I've been spoiled for any other banana pudding since my grandmother used to make this when I was a kid!
    • Review photo by Cristy B.
  4. Audra S.
    I am so glad I came across this recipe. I just made it this morning and it's absolutely wonderful. For my personal taste, the next time I make this, I am going to try to use a little less sugar and instead of meringue make some whipped cream. But, WOW, so good.
  5. Tammy Y.
    I know the previous review post, by Sharon S, is old. I’m not debating the originality of the recipe, but as written will not work. A review reply to her recipe reported the custard wouldn’t thicken. Note: Sharon S’s recipe has no thickening agent, besides eggs, in it. You MUST have flour, or cornstarch otherwise it will NEVER thicken.


  1. Delores S.
    I always use Cool Whip in lieu of meringue. Personal preference.
  2. Lechia G.
    I ALWAYS Double Sometimes Twice Use LESS SUGAR REAL Vanilla Carnation's or Pet Milk NO Merengue & I Prefer Whip Topping (Done My Way) or Jus Plain with Crumbs on Top Yum!!!
  3. Lechia G.
    I ALWAYS Use LESS SUGAR REAL Vanilla & Double Sometimes Twice



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