Southern Cream Banana Pudding

In our family, Fourth of July is not complete without banana pudding. Whether we throw our own Independence Day celebration or go to a friend's barbecue, we always bring our Southern Cream Banana Pudding! It is filled with an extremely creamy pudding, crispy vanilla wafer cookies, and sweet ripe bananas. 


Growing up, my grandparents lived in Indiana so as much as they would have liked to be around it was just too far away for them to always take care of the kids. Instead, when my mom needed extra help with baby Hailey, she went to Harrianne Langford. Harrianne became a grandmother-like figure in my life and I called her Daka. Anyways, Daka would always make us her Southern Banana Pudding and before she passed, she handed the recipe down to my mom, my mom handed it to me, and now I'm sharing it with all of you! 

Whether you need a quick last minute dessert for the Fourth of July or want a simple summer dessert, this banana pudding is a crowd pleaser. The sour cream and cool whip make it extra creamy and the splash of vanilla extract gives it just that something extra. So from our kitchen to yours, we hope you enjoy! 

Southern Cream Banana Pudding


2 cups of cold milk

2 packages of 3oz vanilla pudding

1 8oz carton of sour cream

1 large container of cool whip

1 splash of vanilla extract

1 box of vanilla wafers 

4-6 ripe bananas 


  • Dissolve the pudding mix into the cold milk and stir with a spoon
  • Mix the sour cream and cool whip into the pudding
  • Add the splash of vanilla and stir thoroughly
  • In a large casserole dish layer wafers, bananas, and pudding
  • Continue layering until dish is full 
  • Refrigerate until ready to serve