Banana Pudding
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Banana Pudding
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Nobake Banana Pudding with vanilla pudding, sliced bananas, vanilla wafer cookies, and freshly whipped cream is creamy and classic. Serve this layered dessert in a beautiful trifle bowl for your next gathering.
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Ingredients
- 2 cups whole milk (240ml)
- 1 (14-ounce/397g) can sweetened condensed milk
- 1 (5.1-ounce/144g) box instant vanilla pudding mix
- 3 cups heavy cream divided (720ml)
- 3 tablespoons granulated sugar divided
- 3 teaspoons vanilla extract divided
- 1 (15-ounce/425g) box vanilla wafer cookies
- 5 large bananas
Instructions
For the Pudding:
- In a large bowl, whisk together the milk and sweetened condensed milk until combined. Sprinkle in the instant pudding, and mix until completely incorporated with no lumps remaining. You can do this by hand or with an electric mixer. Refrigerate for 5 minutes or until set.
- Add 2 cups of whipped cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla to a bowl, then mix on high until stiff peaks form.
- Remove pudding from the refrigerator then fold the whipped cream into it.
- Peel the bananas and slice then into ½-inch thick coins. (I don’t like to cut them until I’m ready to assemble so the slices don’t turn brown.)
- To assemble, add a layer of cookies to the bottom of your trifle dish or a large serving bowl. Place a quarter of the pudding mixture over the cookies, then smooth using a spatula.
- Add another layer of cookies then place a row of cookies set upright against the side of the dish facing out. Add a layer of banana slices on top. Add another quarter of the pudding mixture and smooth.
- Continue layering with cookies, bananas and pudding until complete. Alternate a row of banana slices with the cookies you're pressing against the wall of the trifle dish. Chill for three hours.
For the Topping:
- Whip the remaining 1 cup of cream, remaining 1 tablespoon of sugar, and remaining 1 teaspoon of vanilla on medium speed until soft peaks form, about 2 minutes. Top the pudding with the whipped cream. Pile any remaining cookies on top, crumbling up a few, along with more banana slices if desired. Serve immediately or chill until ready to serve.
Notes
- Watch the whipped cream carefully. Overwhipped cream will curdle and begin to become butter, so don’t step away from the mixer while whipping the cream. The cream is ready as soon as stiff peaks remain when you lift the beaters out of the bowl.
- Use any glass bowl or serving dish in place of a trifle bowl. If you don’t have a trifle bowl, this dessert is just as delicious layered in any large bowl, casserole, or serving dish. A glass bowl will showcase the layers the best, so use glass if you have it!
- Dollop the pudding mixture. To preserve the placement of the cookies and sliced bananas, dollop the pudding to distribute it in the trifle bowl. Avoid spreading the pudding too forcefully, or the lower layers of the dish will be compromised.
- Divide the cookies and sliced bananas before layering. Divide the cookies and bananas into equal portions before you start the layering process. This will ensure that you still have enough bananas and cookies for the final layer. Alternatively, you can have an extra banana or two on hand if you run out before finishing the layers.
- Use whipped topping to save time. You can substitute a frozen whipped topping like Cool Whip for the whipped cream in this recipe for banana pudding. Whipped topping is typically sold in the freezer section, so allow it to defrost in the refrigerator according to the package instructions before using.
- Make individual portions for a party. This is the best banana pudding recipe for parties and holidays, and you can make serving a breeze by preparing individual portions in plastic cups or wine glasses. Just divide the ingredients carefully across your desired number of individual servings so that they are all the same size!
Nutrition Information
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Calories
607kcal
(30%)
Carbohydrates
75g
(25%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
84mg
(28%)
Sodium
293mg
(12%)
Potassium
477mg
(14%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
1065IU
(21%)
Vitamin C
6mg
(7%)
Calcium
187mg
(19%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 293mg | 12% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 187mg | 19% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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