Easy Banana Pudding Recipe
User Reviews
5
Easy Banana Pudding Recipe
Description
This recipe begins by combining cold milk, vanilla extract, and instant vanilla pudding mix until thickened, then mixing in sweetened condensed milk for sweetness and richness. Separately, heavy whipping cream is whipped until stiff peaks form; two-thirds is folded into the pudding mixture to lighten it, and the remaining third is sweetened slightly with powdered sugar for topping.
The dessert is assembled in layers of crushed vanilla wafers, sliced fresh bananas, pudding, and repeated four times before adding the sweetened whipped cream on top. Refrigeration allows the flavors to meld and the dessert to set into a smooth, creamy texture combining fruity banana softness with the crunch of wafers.
This pudding can be made up to 24 hours ahead and should be consumed within two days for best freshness. Adjustments to sweetness can be made by reducing the sweetened condensed milk. Portions can also be individually layered in cups for single servings.
Ingredients
- 2 cups milk cold
- 1 tsp vanilla extract
- 6.8 oz vanilla pudding mix two packages, 3.4 oz each, instant
- 1 sweetened condensed milk or add to taste, 14 oz
- 2 cups heavy whipping cream
- 11 oz vanilla wafers
- 5 banana fresh
- 1 Tbsp powdered sugar optional
Instructions
- In a large bowl, beat the cold milk with vanilla extract and vanilla pudding packets until it thickens. Pour in the condensed milk and beat to combine.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Add about two-thirds of the whipped cream into the pudding and gently fold in with a spatula.
- Add the powdered sugar into the remaining one-third whipped cream and fold with a spatula to combine. Refrigerate until needed.
- Add about 1/4th of the vanilla wafers into the bottom of your trifle bowl and about 1/4th of the bananas.
- Spread 1/4 of the pudding over the bananas/wafers. Repeat with the remaining layers until you have four layers.
- Add the reserved whipped cream over the top of the pudding and decorate as desired. Cover and refrigerate 2 hours before serving.
Notes
- Prepare up to 24 hours ahead and refrigerate covered for best flavor.
- Use instant pudding mix for proper texture.
- Adjust sweetness by reducing sweetened condensed milk as desired.
- Individual portions can be assembled in small cups using a piping bag for neat layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbs | 59g | |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 280mg | 12% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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