Ultimate Homemade Banana Pudding

Prepare to be absolutely captivated by this sensational **homemade banana pudding from scratch** recipe. Forget everything you thought you knew about banana pudding; this culinary masterpiece elevates a beloved classic to an entirely new level. Imagine a rich, silken vanilla custard base, perfectly balanced with the delicate sweetness of fresh bananas. Now, picture that melded with a cloud-like, banana-infused whipped cream, each spoonful offering a harmonious blend of creamy textures and vibrant banana flavor. Layered generously with crisp Chessman cookies for an irresistible crunch and added depth, this dessert is truly heavenly. Trust us, once you experience the sublime taste of this scratch-made creation, you’ll never settle for anything less.

If you’re a connoisseur of timeless desserts, be sure to explore more of our cherished recipes, including our decadent caramel cake, the comforting skillet peach cobbler, and the refreshingly tangy lemon icebox pie!

This recipe isn’t just about making banana pudding; it’s about crafting an experience. Our **homemade banana pudding recipe** is a labor of love, brought to life entirely from scratch. It features a genuinely luscious vanilla custard, not from a box mix, but meticulously prepared to achieve unparalleled creaminess. The star, however, is undoubtedly the exquisite banana whipped cream, a fluffy concoction that infuses every bite with authentic banana goodness. We layer these luxurious components with perfectly sliced, ripe bananas, elegant Chessman cookies for a buttery, crisp contrast, and a touch of crushed graham crackers that introduce an unexpected, delightful crunch, reminiscent of a gourmet banana cream pie.

This isn’t merely an old-fashioned banana pudding; it’s a sublime fusion of classic comfort and sophisticated flavor. We affectionately call it “old-fashioned banana pudding meets Chessman banana pudding meets the *best banana pudding you’ll ever make*.” While the thought of making everything from scratch might seem daunting, rest assured, we’ve broken down every step into simple, foolproof instructions. Our comprehensive guide ensures that your banana pudding will turn out perfectly smooth, rich, and utterly delicious, every single time. We prioritize quality ingredients and homemade goodness, meaning absolutely no pre-made Cool Whip or instant vanilla pudding mixes will be found here – though we acknowledge those have their place, this recipe strives for culinary excellence and pure, unadulterated flavor.

The addition of crushed graham crackers is one of our secret weapons, transforming the profile of this pudding and lending it the delightful complexity and textural intrigue of a banana cream pie. This thoughtful detail adds another layer of flavor and crunch that complements the creamy pudding and soft bananas beautifully. Seriously, when we say this **banana pudding** is truly exceptional, we mean it! It’s an out-of-this-world dessert that will garner rave reviews and disappear from the table in record time.

Why This is the BEST Homemade Banana Pudding EVER

There are many reasons why this scratch-made banana pudding stands head and shoulders above the rest. It’s more than just a dessert; it’s an experience built on authenticity and exceptional flavor:

• Unrivaled From-Scratch Flavor: Every component of this banana pudding is crafted from its foundational ingredients. This commitment to ‘from scratch’ cooking means no artificial flavors, no preservatives, and no shortcuts. The result is a profoundly rich, creamy, and authentic taste that evokes nostalgic memories of grandmas’ kitchens and cherished family gatherings. Each bite is a testament to the superior quality and depth that only homemade goodness can provide, making it infinitely better than anything you could ever achieve from a box.
• A Truly Show-Stopping Dessert: If you’re looking to impress, this **homemade banana pudding** is your secret weapon. Its elegant presentation, especially when layered in a beautiful trifle bowl, makes it an absolute showstopper. It’s the perfect centerpiece for special occasions, from festive holiday feasts and joyous birthday celebrations to intimate dinner parties where you want to leave a lasting impression. This recipe is designed to be visually stunning and deliciously unforgettable.
• Luxuriously Smooth and Velvety Texture: The heart of this dessert is its homemade vanilla custard, prepared to an exquisite, ultra-smooth, and velvety consistency. It practically melts on your tongue, releasing waves of real vanilla bean flavor. This custard strikes the perfect balance – it’s sweet without being cloying, incredibly creamy yet surprisingly light. Coupled with our unique banana-infused whipped cream, the textures are layered perfection, providing a sophisticated and deeply satisfying mouthfeel with just the right amount of genuine banana essence.

Key Ingredients for the Perfect Banana Pudding

The magic of this **banana pudding from scratch** lies in the quality and purpose of each ingredient. Here’s a closer look at what makes this recipe truly special (a full list with precise measurements can be found in the recipe card below):

• Egg Yolks: These are the backbone of our luscious custard, providing an unparalleled richness and a silky smooth texture. When gently cooked, they are essential for thickening the pudding, giving it that classic, melt-in-your-mouth custard consistency without any graininess.
• Cornstarch: A crucial thickening agent, cornstarch works in harmony with the egg yolks to help the pudding set perfectly. It ensures a stable, creamy consistency that’s never watery, and unlike flour, it leaves no starchy aftertaste, allowing the pure flavors to shine.
• Whole Milk: Serving as the foundational liquid for our vanilla custard, whole milk contributes significant creaminess and a neutral base that allows the vibrant flavors of vanilla and banana to truly blossom. Its higher fat content is key to achieving that desirable smooth and decadent pudding texture.
• Heavy Cream: This ingredient is vital for both the custard and the banana whipped cream. In the custard, it enhances richness and mouthfeel, adding a luxurious decadence. When whipped, it creates a light, airy, and stable cream that holds its shape beautifully and perfectly complements the dense pudding layers.
• Vanilla Bean Paste: Far superior to plain extract, vanilla bean paste delivers an intense, complex vanilla flavor and those characteristic beautiful specks of vanilla throughout the pudding. It transforms the dessert from simply delicious to genuinely gourmet. If unavailable, high-quality vanilla extract can be used, but the paste offers an unmatched depth.
• Cream Cheese: Incorporated into the banana whipped cream, cream cheese adds a delightful, subtle tang and a velvety richness. It also provides structure and stability to the whipped cream, preventing it from weeping and making the texture even more luxurious and smooth. This touch gives a hint of a delightful banana pudding cheesecake vibe.
• Sweetened Condensed Milk: This ingredient is a powerhouse, contributing not only sweetness but also density and an incredibly smooth, almost caramelized richness to the whipped cream. It helps all the components blend seamlessly, ensuring a cohesive texture that holds together wonderfully when chilled.
• Bananas: The undisputed stars of the show! They bring natural sweetness, a soft texture, and as they meld with the pudding, they infuse the entire dessert with their iconic flavor. For optimal results, use just ripe bananas (yellow with a few tiny brown spots). Overly ripe, black bananas (like those used for banana bread) will become mushy and too sweet, compromising the pudding’s texture and freshness.
• Chessman Cookies: Our preferred choice over traditional Nilla wafers. Chessman cookies offer a distinctive buttery flavor and a satisfying crispness that holds up well against the creamy pudding, adding a refined textural element. While we adore them, if Nilla wafers are your preference, they can certainly be used! We encourage you to choose what you love.
• Graham Crackers: Crushed graham crackers are a fantastic secret weapon, adding an additional layer of crunch and a warm, honey-graham flavor that beautifully complements the bananas and custard. This subtle addition truly elevates the dessert, giving it a hint of a classic banana cream pie.

Substitutions and Variations for Your Banana Pudding

One of the joys of making this **homemade banana pudding** is its versatility. Feel free to customize it to your taste or dietary needs with these suggestions:

• Thickener Alternatives: If cornstarch isn’t readily available, you can substitute it with an equal amount of all-purpose flour to thicken the pudding mixture. Keep in mind that flour can sometimes impart a slightly different texture, so ensure it’s cooked thoroughly to avoid a raw flour taste.
• Cookie Choices: While we advocate for the elegant butteriness of Chessman cookies, this recipe is incredibly forgiving. If you have a fondness for Nilla wafers, gingersnaps, shortbread, or even Biscoff cookies, feel free to use them! Each will lend its unique flavor and texture to the pudding.
• Serving Presentation: Don’t have a trifle bowl? No problem! Individual mason jars are a charming alternative for creating mini banana puddings, perfect for portion control and easy serving at gatherings. You can also use a classic 9×13 inch baking dish for a more traditional, family-style presentation.
• Meringue Topping: For a true Southern-style flair, consider replacing the banana whipped cream with a delicate, toasted meringue topping. This adds a beautiful contrast in texture and a unique sweet, slightly caramelized flavor.
• Dairy-Free Option: To make this dessert dairy-free, simply swap out the whole milk for your favorite non-dairy milk (such as almond, oat, or soy milk). For the heavy cream, use full-fat canned coconut milk (chilled overnight, scoop out the thick cream) or a high-quality non-dairy heavy cream alternative. While the texture might be slightly different, the flavor will remain wonderfully delicious.
• Spiced Twist: Add a pinch of cinnamon or a dash of allspice to the custard for a warmer, spicier flavor profile that pairs wonderfully with bananas.
• Nutty Crunch: For an extra layer of texture, sprinkle finely chopped toasted pecans or walnuts between the layers.

How To Make Banana Pudding From Scratch: A Step-by-Step Guide

Crafting this incredible **banana pudding from scratch** is a rewarding process. Follow these detailed steps to achieve perfection:

Make the Banana Whipped Cream and Custard

Step 1: Prepare the Banana-Infused Whipped Cream. Begin by gently heating 3 cups of heavy cream in a medium saucepan over low heat until it reaches a low simmer (this usually takes about 10 minutes, be careful not to boil). Once simmering, remove the saucepan from the heat and stir in 3 sliced ripe bananas. Allow this mixture to sit at room temperature for a full hour, letting the banana flavors deeply infuse into the cream. After an hour, cover the saucepan tightly with plastic wrap and transfer it to the refrigerator. It’s crucial for this mixture to chill completely, ideally overnight or for a minimum of 4 hours, for the best flavor extraction and whipping consistency.

Step 2: Start the Homemade Vanilla Custard. While the banana cream chills, begin preparing the velvety vanilla pudding. Pour 4 cups of whole milk into another medium saucepan and heat it over low heat for about 5 minutes, until it’s just warm to the touch (avoid boiling). In a separate, large mixing bowl, thoroughly whisk together 6 egg yolks, ¾ cup granulated sugar, ½ teaspoon kosher salt, and 5 tablespoons of cornstarch until smooth and pale. This mixture will be the base for your rich custard. Next, very slowly and gradually begin to temper the egg mixture by whisking in the warm milk, a little at a time. This constant whisking is vital to prevent the eggs from scrambling.

Step 3: Cook and Chill the Custard. Once all the warm milk has been incorporated into the egg yolk mixture, pour everything back into the saucepan. Place the saucepan over medium heat, continuously stirring with a whisk or rubber spatula. This constant motion is crucial for preventing lumps and ensuring even cooking. Continue stirring for approximately 10-15 minutes, or until the pudding begins to thicken considerably. You’ll know it’s ready when it can coat the back of a spoon and leaves “ribbons” on the surface when you lift the whisk. Remove from heat immediately. Stir in 3 tablespoons of salted butter, 1 tablespoon of vanilla bean paste (or vanilla extract), ⅛ teaspoon of nutmeg, and 1 teaspoon of banana flavoring (if using) and whisk vigorously for at least 1 minute until everything is smooth and fully incorporated. Pour the hot pudding into a large clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2-4 hours, or until thoroughly chilled and set.

Step 4: Whip the Banana Cream. Once both the homemade vanilla pudding and the banana-infused cream mixture are thoroughly cold, retrieve the banana cream from the refrigerator. Using a fine-mesh sieve, strain the heavy cream into the bowl of a stand mixer fitted with a whisk attachment, pressing the softened banana slices gently to extract as much of the flavored cream as possible. A small amount of banana pulp getting into the cream is perfectly fine and adds to the flavor. Beat the cream on medium speed for about 3 minutes until soft peaks begin to form. In a separate bowl, use an electric hand mixer to combine 14 oz of sweetened condensed milk and 8 oz of room temperature cream cheese until completely smooth and lump-free. Add this cream cheese mixture to the stand mixer with the soft-peaked cream and continue to mix on medium-high speed until stiff peaks form, usually another 2-3 minutes. Be careful not to overmix, as this can turn the whipped cream grainy.

Assemble the Best Homemade Banana Pudding

Now comes the exciting part – bringing all the components together to create your magnificent **homemade banana pudding**!

• Prepare Pudding and Graham Crackers: Remove the chilled vanilla pudding from the refrigerator. If it appears lumpy after chilling, give it a quick whisk with an electric hand mixer for a minute or two to restore its silky-smooth consistency. Crush one sleeve of graham crackers finely to create a layer of delicious crumbs.
• Prepare Bananas: Slice approximately 6 large, just ripe bananas for layering. To prevent browning, you can lightly toss the banana slices with a tiny amount of lemon juice, but for a short resting period, it’s often not necessary.

Step 5: Begin Layering. Choose a beautiful 7 or 8-inch trifle dish (a classic choice for its visual appeal, like this trifle bowl, or a 9×13 inch baking dish works perfectly too). Begin by spreading a generous layer of the banana whipped cream at the bottom of the bowl, just enough to fully coat the base. This provides a soft foundation and helps prevent cookies from sticking. Next, arrange a single layer of Chessman cookies over the cream.

Step 6: Continue Layering and Finish. After the cookie layer, carefully place a layer of sliced bananas. Then, gently cover the bananas with approximately half of the homemade vanilla pudding. Sprinkle a generous layer of the crushed graham cracker crumbs over the pudding. Repeat this entire layering process once more: another layer of banana whipped cream, Chessman cookies, sliced bananas, the remaining vanilla pudding, and finally, another sprinkle of graham cracker crumbs. For the very top layer, artfully arrange more sliced bananas, scatter some slightly crushed Chessman cookies, and then pipe or spread the remaining banana whipped cream to create an inviting, fluffy crown. For best results, cover the trifle dish with plastic wrap and chill in the refrigerator for at least 2 hours before serving, allowing the flavors to meld and the pudding to fully set. Before serving, you can add a final garnish of any remaining whole or crushed Chessman cookies and fresh banana slices for visual appeal.

Pro Tips for Making the Perfect Banana Pudding

Achieving banana pudding perfection is easier with these expert tips:

• Always Serve Chilled: This is a non-negotiable! **Homemade banana pudding** is designed to be a cool, refreshing dessert. Chilling not only enhances its flavor but also allows all the layers to set properly, resulting in that delightful creamy yet firm texture. Serve it directly from the refrigerator for the ultimate experience; a warm or room-temperature pudding will simply not have the same appeal or consistency.
• Select Just-Ripe Bananas: The type of bananas you use significantly impacts the final outcome. Opt for bananas that are yellow with only a few small brown spots. At this stage, they are sweet but still firm enough to hold their shape in the pudding, preventing them from becoming mushy or watery too quickly. Avoid using overly ripe, black-spotted bananas, which are perfect for banana bread, but will become slimy and excessively sweet in a layered pudding, detracting from the overall texture.
• Temper Eggs with Care: When preparing the vanilla custard, the tempering process is critical. Slowly and gradually whisk a small amount of warm milk into your egg yolk mixture first. This gentle introduction of heat slowly raises the temperature of the eggs, preventing them from scrambling when they are eventually combined with the remaining hot milk. Take your time with this step to ensure a perfectly smooth, lump-free custard.
• Ensure Components are Fully Cooled Before Layering: Patience is a virtue, especially in baking! Both the homemade vanilla pudding and the banana whipped cream must be thoroughly chilled and set before you begin assembly. Layering warm or even slightly cool components will cause the pudding to become runny, and the whipped cream to melt, resulting in a soggy, unappealing dessert. Give them ample time in the refrigerator to reach optimal coldness and consistency.
• Strategize Your Layers: The order of your layers contributes not only to the pudding’s stability but also to the textural experience. Start with a thin layer of banana whipped cream at the bottom of your trifle bowl. This creates a cushion and prevents cookies from adhering to the glass. Next, arrange your cookies on top of the cream, followed by sliced bananas. This order helps the cookies absorb just enough moisture to soften slightly without becoming overly soggy. Then, alternate layers of pudding, bananas, and more cookies. Finish with a beautiful top layer of whipped cream, garnished with fresh bananas and cookies for visual appeal.

Recipe FAQs: Your Questions Answered About Homemade Banana Pudding

Can I make banana pudding ahead of time?

While this **homemade banana pudding** is best enjoyed within 4-8 hours of assembly, you can certainly prepare it the morning of a dinner party or event. This timeframe allows the flavors to meld beautifully without compromising the freshness of the bananas or the crispness of the cookies too much. However, we do not recommend making it more than a few hours in advance, as bananas tend to brown and become mushy over time. Always ensure it’s tightly covered and stored in the refrigerator.

How long does banana pudding last in the fridge?

When properly covered and refrigerated, your **banana pudding from scratch** will stay fresh for approximately 3-4 days. Beyond this period, you might notice the banana slices beginning to brown and soften excessively, and the overall texture of the pudding can become slightly watery. For the absolute best taste and texture, consume within the first two days.

Can I use plant-based milk or make it dairy-free?

Yes, you absolutely can! For a dairy-free version of this **homemade banana pudding**, substitute the whole milk with your preferred plant-based milk such as almond, oat, or soy milk. For the heavy cream, full-fat canned coconut milk (chilled overnight with the thick cream scooped off the top) or a high-quality non-dairy heavy cream alternative works well. Keep in mind that the pudding might be slightly thinner, so consider adding an extra half-tablespoon of cornstarch to ensure it thickens adequately.

Why is my pudding runny or not setting?

A runny pudding is usually an indication that it wasn’t cooked long enough to fully activate the thickening power of the cornstarch and egg yolks. The key is to ensure the pudding mixture reaches a gentle boil and is continuously stirred over medium heat until it visibly thickens. It should be able to coat the back of a spoon thickly and leave a clear trail when you run your finger across the spoon. If it still seems too thin, return it to the heat and continue stirring until it reaches a thick, custard-like consistency before removing it.

Can I freeze banana pudding?

Freezing **homemade banana pudding** is generally not recommended. Upon thawing, the delicate texture of the custard can become watery, and the fresh banana slices tend to turn mushy and brown, significantly compromising the quality of the dessert. This pudding is truly best enjoyed fresh and chilled straight from the refrigerator.

What kind of dish is best for serving banana pudding?

A clear glass trifle bowl is ideal as it beautifully showcases the distinct layers of pudding, bananas, and cookies, making for an impressive presentation. A 9×13 inch baking dish is also a classic and practical choice for family-style serving. For individual portions, mason jars or small dessert cups work wonderfully.

How can I prevent bananas from browning in the pudding?

To minimize browning, slice your bananas just before assembly. You can lightly toss them with a very small amount of lemon juice, pineapple juice, or a diluted ascorbic acid solution (vitamin C powder mixed with water). Be careful not to use too much, as it can alter the flavor. Ensuring the pudding is tightly covered with plastic wrap, pressed directly onto the surface, also helps by reducing exposure to air.

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★★★★★ 5 from 1 vote

Banana Pudding From Scratch

By
Britney

Prep:
4 mins

Cook:
40 mins

Servings:
15

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Creamy, dreamy banana pudding made completely from scratch with real bananas, luscious vanilla custard, and airy banana whipped cream, all layered with delightful cookies and graham cracker crunch.

Equipment

• Saucepan (2, medium)
• Trifle Bowl (7 or 8-inch) or 9×13 Dish
• Electric Hand Mixer
• Stand Mixer (with whisk attachment)
• Large Mixing Bowls
• Fine Mesh Sieve

Ingredients

Homemade Vanilla Custard

• 6 Egg Yolks
• 3/4 cup Granulated Sugar
• 1/2 tsp Kosher Salt
• 5 tbsp Cornstarch
• 4 cups Whole Milk
• 1 tbsp Vanilla Bean Paste (or vanilla extract)
• 3 tbsp Salted Butter
• 1/8 tsp Nutmeg
• 1 tsp Banana Flavoring (optional, for extra banana punch)

Banana Whipped Cream

• 3 cups Heavy Cream
• 3 Bananas (just ripe, sliced)
• 14 oz Sweetened Condensed Milk
• 8 oz Cream Cheese (room temperature)
• 2 tsp Vanilla Bean Paste (or vanilla extract)
• Pinch Kosher Salt

Assembling the Pudding

• 2 packs Chessman Cookies (or Nilla Wafers, for layering and garnish)
• 1 sleeve Graham Crackers (crushed, approximately 9 graham crackers)
• 6 large Bananas (just ripe, sliced, for layering)

Instructions

1. Prepare the Banana-Infused Whipped Cream: Add 3 cups heavy cream to a medium saucepan over low heat. Bring to a low simmer, about 10 minutes. Remove from heat, add 3 sliced bananas, and let sit at room temperature for an hour. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, for the best flavor infusion.
2. Start the Homemade Vanilla Custard: In a separate medium saucepan, warm 4 cups whole milk over low heat for about 5 minutes until just warm (do not boil). In a large mixing bowl, whisk together 6 egg yolks, ¾ cup granulated sugar, ½ teaspoon kosher salt, and 5 tablespoons of cornstarch until smooth.
3. Cook and Chill the Custard: Slowly and continuously whisk the warm milk into the egg yolk mixture, tempering the eggs to prevent scrambling. Once all milk is added, pour the mixture back into the saucepan. Cook over medium heat, whisking constantly for 10-15 minutes, until it thickens to a pudding-like consistency and coats the back of a spoon. Remove from heat. Stir in 3 tablespoons salted butter, 1 tablespoon vanilla bean paste, ⅛ teaspoon nutmeg, and 1 teaspoon banana flavoring (optional). Whisk vigorously for 1 minute. Pour into a large bowl, cover the surface directly with plastic wrap, and refrigerate for 2-4 hours, until completely cold and set.
4. Whip the Banana Cream: Once both the pudding and banana-infused cream are cold, remove the banana cream from the refrigerator. Strain the cream into a stand mixer bowl using a fine mesh sieve, pressing the bananas to extract flavor. Discard bananas. Fit the mixer with the whisk attachment and beat on medium speed for about 3 minutes, until soft peaks form.
5. Prepare Cream Cheese Mixture: In a separate bowl, use an electric hand mixer to combine 14 oz sweetened condensed milk and 8 oz room temperature cream cheese until smooth and creamy.
6. Combine and Finish Whipped Cream: Add the cream cheese mixture to the stand mixer with the soft-peaked cream. Continue mixing until stiff peaks form, about another 2-3 minutes. Be careful not to overmix.
7. Prepare Pudding and Graham Crackers: Retrieve the chilled vanilla pudding from the fridge. If it’s lumpy, whisk it with a hand mixer until smooth. Crush one sleeve of graham crackers into fine crumbs. Slice 6 large, just ripe bananas for layering.
8. Assemble the Banana Pudding: In a 7 or 8-inch trifle dish (or 9×13 inch baking dish), spread a thin layer of banana whipped cream on the bottom. Arrange a layer of Chessman cookies, then a layer of sliced bananas. Cover with half of the vanilla pudding, then sprinkle with graham cracker crumbs.
9. Repeat Layers: Repeat the layers: banana whipped cream, Chessman cookies, sliced bananas, the remaining vanilla pudding, and finally, more graham cracker crumbs.
10. Top and Chill: For the top layer, artfully arrange more sliced bananas and scatter slightly crushed Chessman cookies. Finish with the remaining banana whipped cream. Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours to allow flavors to meld and the pudding to set.
11. Garnish and Serve: Before serving, garnish with any remaining whole or crushed Chessman cookies and fresh banana slices for a beautiful presentation. Serve cold and enjoy!

Video

Notes

• Serve Cold Always! This is not a warm pudding. Banana pudding needs to be served chilled for the best texture and flavor.
• Use Just-Ripe Bananas! When bananas are yellow with a few small brown spots, they are perfect. They’ll hold their shape better and won’t become soggy as quickly. Avoid overly ripe, black bananas (like for banana bread) as they will become slimy and too sweet in the pudding.
• Temper Your Eggs Carefully! When making the custard, slowly whisk hot milk into the egg yolks to gradually raise their temperature and prevent them from scrambling. This step is crucial for a smooth, lump-free pudding.
• Let the Pudding Cool Before Layering. The custard needs ample time to set and chill thoroughly before layering with the banana whipped cream. Both components should be completely cold before assembly for the best results.
• Layer Smart. Start with a thin layer of whipped cream on the bottom, then Chessman cookies, then bananas. This helps prevent cookies from getting overly soggy. Alternate pudding, bananas, and cookies thereafter. Finish with a beautiful whipped cream topping.

Nutrition

Calories: 508kcal,
Carbohydrates: 51g,
Protein: 9g,
Fat: 31g,
Saturated Fat: 19g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 8g,
Trans Fat: 0.1g,
Cholesterol: 170mg,
Sodium: 220mg,
Potassium: 549mg,
Fiber: 2g,
Sugar: 40g,
Vitamin A: 1303IU,
Vitamin C: 8mg,
Calcium: 215mg,
Iron: 1mg

Nutrition information is automatically calculated and is an approximation. Values may vary based on specific ingredients and preparation methods.

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