Classic Banana Pudding -

Classic Banana Pudding

This Banana Pudding Recipe is a summer staple you can bring to your next potluck, BBQ, or family gathering, as it feeds a large group. An indulgent crowd-pleaser when served individually to impress your friends and family.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Banana Recipe, pudding

Prep Time: 20

Chilling Time:: 2

Servings: 12 servings

Calories: 204kcal

Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

▢ 2 cups cold milk
▢ 1 teaspoon vanilla extract
▢ 2 (3.4 oz.) each instant vanilla pudding packages
▢ 1 (14 oz.) sweetened condensed milk
▢ 2 cups heavy whipping cream
▢ 1 (11 oz.) Mini Nilla Wafers
▢ 4 fresh bananas
▢ 3 tablespoons powdered sugar

Instructions

In a large mixing bowl, add cold milk, instant vanilla pudding packages, and vanilla extract and beat until the mixture thickens.
Then, add the condensed milk and continue mixing until combined.
Next, in a separate bowl, beat the heavy cream until it reaches a fluffy consistency with stiff peaks.
Using a spatula, slowly fold about ⅔ of the whipped cream mixture into the pudding mixture.
Continue, by adding the powdered sugar to the remaining whipped cream and beating well. Place it in the refrigerator until needed.

Now is the time to assemble: When assembling the layers of the dessert, switch between the pudding, sliced bananas, cookies, and whipped cream at regular intervals.

Add pudding using a spatula or pipe with a bag for a cleaner look.
Add banana slices
Stack some cookies on top.
Add whipped cream and spread it over the bananas and waffles, and repeat, adding another layer of cookies and bananas. You can even scramble the cookies.
Add another layer of pudding and spread it with the back of the spoon.
Lastly, add another layer of whipped cream over the top of the pudding and decorate as desired. Enjoy!

Notes

Tips to make this Banana Pudding Recipe:

Bananas are best for this recipe when chosen without any brown spots. When I made this I noticed the Bananas didn't brown because I chose less ripened, brightly yellow peel bananas.
I recommend you make this recipe fresh to be eaten within 1- 4 hours of serving.
Bananas Oxidize when exposed to air. If you would like to store it, it is best in the fridge in an air-tight container, or seal the trifle dish with saran wrap to keep it from browning.
You can brush a bit of lemon juice on the bananas right before peeling them if you anticipate having leftovers, as this can be refrigerated for 2 days.
Note: If you like a stronger banana profile substitute the flavored vanilla pudding for
banana pudding.
If you can't make the whipped cream, use a store-bought cool whip.

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