Words cannot describe my love of banana pudding. I loved the pudding to cookie ratio my grandmother would use. It always had good taste and texture. I ventured to find the perfect combination of textures and taste of my own to make for occasions. This does not disappoint.
Ingredients:
- 2 (3.4 ounce) boxes instant banana pudding (vanilla is ok, banana helps add more flavor)
- 2 1/2 cups cold lowfat milk
- 16 ounces heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package 1/3 less fat cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 boxes of nilla wafers (USE THEM ALL, LAYER IT. Nobody wants textureless banana pudding)
- 6 to 8 ripe bananas, sliced
- 8 ounces (at least) of angle food cake (I use more or less depending on the size dish I have available)
Directions:
Mix: In a medium-size bowl mix the instant pudding with milk and set aside to thicken.
Mix in a second separate bowl the heavy cream until stiff peaks are formed. Add in powdered sugar and vanilla.
In a third bowl: mix up the softened cream cheese and then add the sweetened condensed milk and beat until well combined.
Fold 1/2 (or a little more, not to exceed 2/3’s) of the whipped cream into the cream cheese/sweetened condensed milk mixture. Then, fold in that mixture into the pudding mixture and stir until well combined. (I always fail to leave enough whipped cream to put on top. you can always make more)
Layering: When looking at the dish, it should look like this…you don’t want the angel food cake to be soggy, which is why covering it before and after with wafers is important:
Whipped Cream (on the top)
1/2 Pudding
Bananas
Cookies
Angel food cake
Cookies
1/2 of Pudding
Bananas
Cookies (on the bottom)
I’m still working on the vegan version of this.
