EASY BANANA PUDDING RECIPE

this is the closing clean Banana Pudding Recipe, made with butter cookies and sparkling whipped cream. This no bake dessert is the perfect potluck recipe.

I assume I’ve informed this story before (after I published banana cream pie) but it’s well worth retelling because it’s certainly one of my absolute favourite Mel memories.

the first time I delivered Mel home (lower back in 1999!!) my parents made him dinner. I’d advised them all about him and the matters he cherished and one among them become bananas. He ate bananas every day and that i’d noted that to my mom, so she made banana cream pie for dessert. One factor I’d unnoticed to inform my mom: Mel hates pudding. HATES IT, like, can’t even swallow it.

Mel is not anything if not well mannered (once, at a buddies passover dinner he surely ate the Gefilte fish they served), he took it like a man and ate the complete slice. Then, whilst she noticed how a good deal he preferred it she served him some other piece and he ate that one too.

INGREDIENTS :

• 1 (3.4 ounce) box Instant vanilla pudding mix
• 1 1/4 cups milk
• 1 (14 ounce) can sweetened condensed milk — (not fat-free)
• 1 teaspoon vanilla extract
• 1/4 teaspoon banana extract — optional
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 2 packages Chessman butter cookies — or other similar sized butter cookie or shortbread cookie
• 5-6 medium bananas — sliced

INSTRUCTIONS :

1. Whisk pudding mix, milk, sweetened condensed milk, and both extracts in a large bowl until smooth. Set aside to set for 5 minutes.
2. Make whipping cream by beating heavy whipping cream with powdered sugar with a hand or stand mixer until stiff peaks form.
3. Place one layer of cookies in the bottom of a 9x13-inch baking dish (about 24 cookies, depending on what kind you’re using), breaking some to fit if needed.
4. Fold half the whipped cream into the pudding mixture. Pour half on top of the cookies. Cover with banana slices, then the rest of the pudding mixture.
5. Spread the remaining whipped cream on top of the pudding and top with crumbled cookies. Cover and chill at least one hour before serving.
6. Best eaten within 24 hours or up to 2 days (the bananas may discolor after a day or so).