Tuesday, April 14, 2015

Banana Pudding

1 1/2 cups of cold water
1 (14 oz.) can sweetened condensed milk
2/3 cup instant vanilla pudding powder (Lg. box)
3 cups heavy cream
1 box Nilla Wafer
4 to 4 medium bananas, sliced

On the low speed of an electric mixer, blend the water, milk, and pudding powder until thoroughly mixed, about 1 minute. Refrigerate for at least 4 hours (or overnight) until firm.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the pudding mixture into the whipped cream until well incorporated.

In a large bowl, starting with the wafers, make five to six layers with Nilla wafers, sliced bananas, and then the pudding mixture, until all the pudding is gone. End with pudding and decorate with crushed wafers on top if desired. Refrigerate about 30 minutes before serving. Refrigerate any leftovers.

This recipe comes from our friends the Stephenson's. I put this recipe in a glass bowl to show off all the layers. This is a very rich and creamy dessert; the best banana pudding I have ever had or made.

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