My grandmother brings this to every potluck and the pan is licked clean. You only need 4 things to make it.

This southern 4-ingredient banana pudding is the kind of dish that shows up at every church basement potluck and family reunion, usually in a well-worn glass Pyrex dish. My own grandmother made one just like this, and by the time everyone had hugged their way through the door, that pan was already half gone. It’s not fancy and it doesn’t pretend to be—just layers of soft vanilla wafers, ripe bananas, and cool, creamy pudding under a cloud of whipped topping. This version leans on store-bought shortcuts the way country cooks have done for generations when they needed something dependable, quick, and loved by absolutely everyone.

Serve this banana pudding straight from the refrigerator so it’s good and cold, with a big spoon for scooping down through all the layers. It’s perfect alongside a simple potluck spread—pulled pork sandwiches, fried chicken, baked beans, or a pan of cheesy potatoes. Coffee or sweet tea is all you need to go with it, and if you’re serving a crowd, set the dish in the center of the table with small bowls so folks can help themselves. It travels well, so it’s just right for reunions, funerals, and Sunday dinners where you know every last spoonful will disappear.

Servings: 10-12

1 (11–12 oz) box vanilla wafers

Set out a 9x13-inch vintage-style glass baking dish or similar shallow glass Pyrex dish so you can see the pretty layers from the side.

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for 2–3 minutes, until thickened and smooth. Let it sit for another 3–5 minutes to finish setting while you start layering.

Make the first cookie layer: Place a single layer of vanilla wafers over the bottom of the glass dish, fitting them in snugly but not worrying if there are a few gaps.

Add the first banana layer: Slice the bananas into round coins about 1/4 inch thick. Lay a generous layer of banana slices over the wafers, covering as much of the surface as you can.

Spoon half of the thickened vanilla pudding over the bananas, spreading it gently with a spatula to cover the fruit and wafers without disturbing the layers too much.

Repeat the layers: Add another single layer of vanilla wafers on top of the pudding, then another full layer of banana slices. Pour the remaining pudding over the top and spread it out evenly, making sure all the bananas are tucked under so they stay soft and don’t brown as quickly.

Cover the dish tightly with plastic wrap, pressing it lightly against the surface of the pudding to keep a skin from forming. Refrigerate for at least 2–4 hours, or overnight if you can, so the wafers soften and the flavors mingle. This resting time is what gives it that old-fashioned, spoonable texture that everyone remembers from their grandmother’s table.

Just before serving at your potluck or family dinner, remove the plastic wrap. If you like, crumble a few extra vanilla wafers over the top or tuck a few whole wafers around the edges for a pretty, homespun look. Carry it to the table in that glass dish and let folks dig in until the pan is licked clean.

If you’d like to dress this up without adding more than four ingredients, play with how you use what you already have. Try using a mix of regular and mini vanilla wafers for extra texture, or stand some wafers upright around the edge of the dish for an old-timey border. You can also swap one box of vanilla pudding for banana cream pudding for a stronger banana flavor, keeping the total ingredients the same. For smaller gatherings, layer everything in individual glass bowls or jelly jars instead of one big dish—just keep the same order of wafers, bananas, and pudding. To make it ahead for the next day, tuck most of the banana slices down under the pudding so they stay covered, and save a few fresh slices to add right before serving. If your bananas are very ripe and sweet, you can use 2% milk instead of whole milk for a slightly lighter feel without changing the ingredient list. And if you grew up with a meringue-topped version, you can still honor that memory by serving this chilled pudding alongside a simple white whipped topping on the side, letting folks spoon a little over their bowl if they like that fluffy finish.