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Banana Cream Pudding


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 4 hours, 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours, 45 minutes
  • Yield: 6-8 servings 1x

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Description

Banana Cream Pudding is an old-fashioned dessert brought back to life. A homemade, vanilla pudding is folded together with whipped cream until light and fluffy. Layered together with the classic Nilla wafers and sliced banana, each spoonful is loaded full of fluffy, sweet goodness!


Ingredients

Scale

For the vanilla pudding:

  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 1 tablespoon vanilla (if you have vanilla bean, that would be delicious too!)
  • 1 tablespoon butter

For the layers:

  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 11oz box Nilla Wafers
  • 3 yellow bananas

Instructions

For the pudding:

  1. Whisk together the sugar, cornstarch and salt in a medium-sized saucepan until clump free. Slowly whisk in the milk until combined without clumps.
  2. Bring to a simmer over low heat, whisking occasionally to prevent from clumping or sticking to the bottom of the pan. Allow to simmer on low for a few minutes while occasionally whisking to allow to thicken without clumps.
  3. Remove from the heat and gently whisk in the vanilla (extract or bean) and butter. Pour into a bowl, gently cover the top of the pudding with plastic wrap touching it so it doesn’t form a “crust” and refrigerate for at least 4 hours and up to 24 hours in advance.

To assemble the layers:

  1. Whisk together the heavy cream and sugar on medium speed until stiff peaks form to create whipped cream. Set a couple large spoonfuls of it aside for topping.
  2. Gently fold the remaining whipped cream into the pudding until evenly combined. Slice the bananas into 1/4 inch rounds.
  3. Use glass cups or a trifle dish to assemble the layers in. Start with Nilla Wafers, pressing them up against the sides of the glass for display and filling the inside ring that you created. Top with the pudding mixture, then layer with the bananas as you did the Nilla Wafers. Top with the pudding mixture again and repeat these layers until your glass or trifle dish is full.
  4. Top and decorate with the saved whipped cream and crushed Nilla Wafers. Enjoy!

Notes

  • The pudding can be made up to 24 hours in advance.
  • Slice the bananas right before assembling and serving as they tend to turn brown over time. If needed, they can be brushed with a little bit of lemon juice to help them keep their color if you need to assemble the trifle or pudding cups in advance.
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