Banana Pudding
Banana Pudding
This is an excellent and easy recipe! When I return to Thailand, I will be taking pudding mixes back with me so I can make this there! There is two ways to make this, one with fresh whipped cream and the other way with ready made Cool Whip. I used Cool Whip this time.
Ingredients
- 250 grams Cream cheese, softened, (8 oz)
- 1 can condensed milk, (14 oz)
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 large box instant vanilla pudding mix, (6 serving size)
- 3 cups whipping cream, or three 8 oz containers Cool Whip
- 1/4 cup powdered sugar, omit if using Cool Whip
- 1 box vanilla wafer cookies
- 4-5 bananas, sliced
- 1-2 bananas, sliced, for serving, optional
Instructions
- Line the bottom of a 9x13 baking dish with the vanilla wafer cookies.
- Add a layer of banana slices.
- Add the cream cheese, condensed milk to a mixing bowl
- Beat with an electric mixer.
- Add the dry pudding mix, vanilla, and milk. Beat until fully combined then set aside. Wash and dry the mixer blades if you are using fresh cream.
- In another mixing bowl, add the whipping cream and beat until soft peaks form.
- Add the powdered sugar and beat until stiff peaks form, then set aside 2 1/2 cups.
- Take the remaining whipped cream and fold that into the pudding mixture. OR fold in two containers of Cool Whip.
- Spread the pudding mixture evenly over the bananas.
- Top the pudding with the reserved whipped cream OR another container of Cool Whip. Cover and place in the fridge for at least 4 hours, or overnight.
- To serve, slice into serving size pieces, top each serving with a slice of banana if desired.
- Enjoy.
Notes
Low cost per serving.
Variant: 1. Use Cool Whip in place of the whipping cream and powdered sugar. Fold in two 8 oz containers of Cool Whip into the pudding mixture, then top with one 8 oz container before placing in the fridge.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
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