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banana pudding milkshake


Try this homemade version of Cook Out's famous banana pudding milkshake

I remember the first time I had a milkshake from Cook Out. I was in North Carolina, on a spur of the moment road trip, when I saw the bright red lights of the restaurant's sign inviting me to pull up to the window and grab a bite to eat.

As I looked over Cook Out's menu, I noticed the usual offerings: burgers, hot dogs and fries. Then I saw the unusually large list of milkshakes ranging from cookies and cream to peach cobbler. My eyes finally settled on the banana pudding flavor. Honestly, I wasn't expecting much. But, when I pulled away from the drive-thru window and took my first sip of the shake I was blown away.

Banana pudding is one of my favorite desserts. Made with a healthy (unhealthy?) helping of pudding, vanilla wafter cookies, sliced bananas and whipped cream, it's a treat that brings back fond memories of my childhood. 

I was surprised that my first sip of Cook Out's icy version actually tasted like banana pudding. Too often, restaurants offering banana flavored milkshakes use artificial flavoring to capture the taste of a perfectly ripe banana. Not Cook Out. This milkshake had taste of real bananas and crunchy pieces of vanilla wafter cookies. I was in heaven. 

Unfortunately, any time I drive past a Cook Out now (which is often), I can't help but pull up to the window and order this shake. Luckily, after drinking more of them then I'm willing to admit, I've come up with a version of this treat that I can make at home whenever the craving hits. 

Banana Pudding Milkshake

Serves 2

1 large banana, peeled
1/2 cup whole milk
1 1/2 tablespoons JELL-O Banana Cream Instant Pudding & Pie Filling Mix
4-6 vanilla wafers, crushed
1 cup vanilla bean ice cream, softened (we suggest Blue Bell)
1/2 teaspoon vanilla extract
Optional Garnish: whipped cream, vanilla wafer cookies, sliced bananas

In the container of a blender, combine banana, milk, pudding, vanilla wafers, ice cream and vanilla extract. Blend until smooth. Divide mixture between 2 glasses.

Garnish milk shakes with whipped cream, crushed cookies, and banana slices. 

Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously.