Banana Pudding
Your new go-to spring/summer dessert recipe
Difficulty: Easy | Time: 30min (active) 2hrs 30min (total) | Yields: 1 Trifle Dish (about 12-14 servings)
I love this recipe. This is always my go-to recipe when we’re having people over and I have to last-minute throw a dessert together. It’s not too involved, yet it always ‘wow’s our guests.
It’s perfect for the spring and summer months. It’s cool, light, and fruity. It always comes together perfectly, and it doesn’t hurt that it looks just as delicious as it tastes. I hope you add it to your dessert repertoire, too!
Ingredients:
1 box (3.4oz) of vanilla pudding mix
1 can (14oz) sweetened condensed milk
1.5 cups cold water
3 cups heavy whipping cream
4-5 bananas
1 box vanilla wafers
Directions:
Make the pudding:
Prepare the vanilla pudding mix: In a medium bowl, beat together the box of vanilla pudding mix, can of sweetened condensed milk, and cold water until combined. Set aside in the freezer for about 15-20 minutes for the pudding to set.
Prepare the whipped cream: While the pudding is setting in the freezer, whip the heavy whipping cream to stiff peaks.
Combine the pudding and the whipped cream: Remove the pudding from the freezer once it has set, and fold the pudding into the whipped cream one dollop at a time until all of the pudding has been incorporated into the whipped cream. Set aside in the fridge if you aren’t assembling right away.
Assemble:
Place a layer of bananas at the bottom of a trifle dish. I use about 1 banana per layer.
Place a layer of vanilla wafers over the bananas. You can also place some of the wafers up against the edge of the trifle dish, as shown in my photos, for a decorative touch.
Spread 1/4th of the whipped pudding mixture over top the bananas and wafers.
Repeat steps 1-3 until you achieve 4 layers. You should end with a layer of the whipped pudding.
Refrigerate for 2 hours to overnight.
Garnish with more bananas and wafers right before serving, so the bananas don’t brown.
Enjoy!
