Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine, about 1 minute. 4 – Add Dry Ingredients Butter: Make sure to soften your butter before use, so it’s easier to cream and incorporate it into your other ingredients. Want chocolate versions of these wafers? Mix 2-3 tablespoons of cooled melted chocolate with the whole egg, then follow the rest of the recipe as usual. All-purpose flour: The flour holds the cookie together and creates the foundation for your other dry and wet ingredients. Try making something like strawberry shortcake instead, and using sponge cake instead of vanilla wafers as the base layer—it’s delicious!

If you’re looking for a more playful option, consider using rice crispy treats. Their light and crisp texture can effectively replace the crunch of Nilla Wafers. To make it more interesting, add a mix of chocolate chips and marshmallows to the rice crispy treats, bringing in a delightful gooeyness to your dish.

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If you’re looking for the best substitute for Nilla Wafters in banana pudding, sugar or butter bookies are a good shout.

I need to warn you that these little Eggless Vanilla Wafers are addictive! They are buttery, rich, and totally delicious. Make a trifle by layering vanilla wafers at the bottom of a dish, followed by banana pudding and whipped topping. Keep going until you reach the pudding layer. Serve after chilling in the fridge for 2-4 hours.Salt:I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.