While I love all kinds of southern food, I am not, in fact, southern. So this recipe is not authentic at all.
What this concoction is based off of is an awesome banana pudding we had when traveling to North Carolina, which is my birth place. This banana pudding we had was so creamy and rich that the bananas seemed to melt into the pudding while the wafers offered a nice counterbalance with a crunchy, crumbly bite. My husband really likes this knock off, which is nice, because banana pudding is hard to find out here.
Fast Banana Pudding Recipe
1/2 can sweetened condensed milk
1 and 1/2 cups cold skim milk
3 boxes sugar-free vanilla pudding
1 teaspoon vanilla extract
1/2 container light cool whip
4 bananas, sliced
1 box vanilla wafers
Mix milk, condensed milk, vanilla and pudding. Whisk until combined, then fold in cool whip. Start by lining an 8 by 8 pan with the vanilla wafer, then add a layer of bananas and a layer of pudding. Repeat twice, forming three layers. Refrigerate for at least one hour, then slice and serve.