Back to School with Banana Pudding

Saying goodbye to the carefree days of summer and going back to school can be a tough time for kids. It's already so challenging for them to sit in class listening for an entire day and when they get home and face a mountain of homework, their faces crumble.

During those first few weeks transitioning back to a routine, I try to surprise them with fun snacks to make homework less painful. This homemade banana pudding is one of my favorite snacks to prepare. It's the ideal comfort food.

I like to serve the pudding with a platter of fun dipping items like strawberries, graham cracker sticks, and more bananas. My kids love to personalize their pudding with their favorite toppings. Once they are finished eating and their bellies are full, homework is a breeze and they finally get to go out and play.

Cooking with Kids: Banana Pudding

banana pudding

Back to School Banana Pudding Recipe

Prepartion Time: 20 minutes

Total Time: 3 hours, 20 minutes

Servings: 8 (1 serving = 3/4 cup)



  • 2 1/2 cups milk
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons vanilla
  • 4 egg yolks, slightly beaten
  • 2 tablespoons butter or margarine
  • 3 medium bananas, sliced
  • 50 Keebler® Vanilla Wafers
  • Cinnamon (optional)


1. Crush 3 of the Vanilla Wafers. Set crushed wafers and remaining whole wafers aside.

2. In heavy, medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Gradually stir about 1 cup of the milk mixture into egg yolks. Return all to saucepan. Cook and stir over medium heat until mixture just begins to boil. Reduce heat. Cook, stirring constantly, for 2 more minutes. Remove from heat.

3. Stir in butter and vanilla. Pour into bowl. Cover surface with plastic wrap. Refrigerate for 1 hour.

4. In 1 1/2-quart glass bowl alternately layer bananas, whole wafers and pudding mixture, ending with pudding on top. Garnish with crushed wafers and any remaining whole wafers. Sprinkle with cinnamon, if desired. Cover and refrigerate for 2 to 6 hours.

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