Banana Split Pudding

Banana Split Pudding

3 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    7 m
  • Ready In

    47 m
Recipe by  Argo®

“Rich vanilla pudding and layers of bananas and fudge make an elegant dessert served in clear glass bowls.”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix sugar, corn starch and salt in a large microwaveable bowl. Whisk in milk and egg yolks until well blended.
  2. Microwave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute. Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap.
  3. Chill 30 minutes.
  4. Layer pudding with bananas and fudge topping in individual clear serving bowls. Garnish with whipped topping, chopped pecans and cherries, if desired.

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Reviews (3)

Rate This Recipe


Great dessert, easily scaled down to fewer servings. I wasn't comfortable using the microwave directions so I made this using the conventional stovetop method. If you love chocolate eclairs with custard filling, banana cream pie, or hot fudge sundaes you will certainly swoon over this! My only criticism is that the pudding itself was too sweet. Reducing the sugar by half would have made this perfect. I did some research and sure enough, similar vanilla pudding or pastry cream recipes from a variety of sources call for about two tablespoons of sugar per cup of milk. This recipe calls for more than twice that!



This would be a five star recipe if not for all the sugar. I took advise from the other reviewer and cut the sugar by half and i could have cut out even more. I also cut the butter by half and may cut it out completely next time to save on fat grams. I'm not sure the butter is necessary. Oh, and i also cooked it on the stove instead of using the microwave. It didn't stick to the pan as packaged cooked pudding usually does. Easy and delicious dessert.




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Amount Per Serving (6 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



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