Butterfinger Banana Pudding.

Kathleen Riemer



★★★★★ 1 vote


1 can sweetened condensed milk
1 cup milk
2 tablespoons cornstarch
3 large eggs, beaten
2 teaspoons vanilla extract
1 tub cool whip
1 box nilla wafers
4 bananas, peeled, sliced
1 butterfinger, crushed


1Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.

Makes 8-10 servings

About this Recipe

Course/Dish: Puddings, Candies