Recipe Background
Killer Banana Pudding rules the dessert table by virtue of its simplicity... and of course, how amazing it tastes. An elegant yet easy vanilla pudding, with all the wonderful fluffiness and creaminess you'd dream of, layered between softened vanilla wafers and ripe, tropical, melt-in-your-mouth banana slices. Is there any dessert more delightful than Killer Banana Pudding? We can't imagine so!
Killer Banana Pudding rules the dessert table by virtue of its simplicity... and of course, how amazing it tastes. An elegant yet easy vanilla pudding, with all the wonderful fluffiness and creaminess you'd dream of, layered between softened vanilla wafers and ripe, tropical, melt-in-your-mouth banana slices. Is there any dessert more delightful than Killer Banana Pudding? We can't imagine so!
Ingredients
- 2 cups cold milk
- 1 teaspoon vanilla extract
- 2 (3.4-ounce) packages instant vanilla pudding mix
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 (11-ounce) box whole vanilla wafers plus more, to taste, crushed, for garnish
- 4 fresh ripe bananas sliced
- mint leaves optional, to taste, for garnish
Directions
- In a large bowl, add the milk, the vanilla extract, and the pudding mix and beat until the mixture thickens.
- Add the condensed milk to the pudding mixture and beat to combine.
- In a separate bowl, add the heavy cream and beat until stiff peaks form.
- Add about 2/3 of the whipped cream into the pudding mixture and fold gently to combine. Be careful not to knock the air out of the whipped cream.
- Add the powdered sugar to the remaining 1/3 of the whipped cream and fold to combine.
- Refrigerate the sweetened whipped cream.
- Add 1/4 of the whole wafers and 1/4 of the banana slices to the bottom of a trifle bowl or a tall glass serving bowl.
- Spread 1/4 of the pudding over the banana layer.
- Repeat the layers with the remaining wafers, the remaining bananas, and the remaining pudding.
- Add the reserved sweetened whipped cream on top of the pudding.
- Cover and refrigerate the pudding for at least 2 hours.
- Serve chilled, garnished with the crushed wafers and the mint leaves.
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