Banana Pudding Recipe
Creamy, fictional, and fresh bananas, vanilla pudding and filled with layers of soft cookies, this banana pudding recipe is a timely dessert that never goes out of style. Popular in the southern United States, this classic treatment is perfect for the holidays, the perfect for the holidays, or anytime you need a sweet, indifferent comfort. With minimal cooking and simple layering, it is a crowd-joy that is both easy and enjoyment. Whether it is made with instant pudding mix or scratch, this banana pudding provides a satisfactory mixture of fruits, creamy and crisp in every bite.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9x9 inch or 9x13 inch baking dish
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1 (5.1 oz) package instant vanilla pudding mix
- 2 Cup cold milk
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups heavy whipping cream (or 1 tub whipped topping)
- 1 box vanilla wafers (about 11 oz)
- 4-5 ripe bananas, sliced
- 1 tsp vanilla extract
Instructions
- Make the basis of pudding:In a large bowl, together the pudding mixture and cold milk until it thickens (about 2 minutes). Shake sweet condensed milk and vanilla extracts till it becomes smooth.
- Cream whip: In another bowl, heavy cream whip (or use pre-made whipped topping) for hard peaks). Fold gently in the pudding mixture until completely combined.
- Pudding layer: In an inch dish, below ware wanilla wafers at the bottom. Add a layer of chopped bananas, then a layer of pudding mixture. Repeat the layers until the material is used, finishing with a pudding layer.
- Cold: Cover for at least 4 hours (or overnight) and allow the flavor to melt and soften the cookies.
- to serve: If desired, top with crushed wafers or additional banana slices before serving.