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Blueberry Banana Pudding

This Pudding Will Be Your True-Blue, Go-To Dessert!


It looks like the Brown family now has two delicious banana pudding traditions. Here’s what Jaclyn writes about her recipe.

“Obviously I cannot compete with Grandma’s banana pudding. BUT, this recipe is AH-MAZING. The vanilla from-scratch pudding is the key. NO CHEATING with instant! Also, NO CHEATING with frozen blueberries….This recipe is extra special to me because our dear friends, the Barrows, generously share their blueberries every year.”

It’s pretty clear Jaclyn feels strongly about taking shortcuts with this recipe, but she does admit to one “cheat.”

“I will say, though, I always cheat with the whipped topping. I use Cool Whip instead of whipping my own.”



Jaclyn’s Blueberry Banana Pudding

Try it Now: Click Here to Print this Delicious Recipe



4 cups milk

4 egg yolks

1 ½ cup granulated sugar

1/3 cup all-purpose flour

2 tablespoons butter

1 tablespoon vanilla extract

12 ounces vanilla wafer

4 large, ripe bananas (sliced)

2 cups FRESH blueberries

1 large container Cool Whip



  1. Whisk first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly until thick This will take about 20 minutes.
  2. Remove from heat, stir in butter and vanilla until butter melts. Let stand 10 minutes.
  3. Arrange half of the vanilla wafer in a 13×9 inch baking dish. Layer with half of the banana slices and half of the blueberries.
  4. Spoon in half of the pudding mixture. Repeat layers once, but save a few blueberries for the very end.
  5. Cover and chill 4 hours.
  6. After pudding is cool, spread Cool Whip and sprinkle a handful of blueberries on top.


Serve immediately.



Did you try this yummy pudding? Let us know how it turned out in the comments below!