THE BEST BANANA PUDDING
The BEST Banana Pudding you'll ever try! This timeless, no bake dessert is always a winner with friends and family and is so delicious! Made with layers of fresh bananas, Nilla wafers, fresh whipped cream and banana pudding!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 10
Steps:
- Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
- Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.
- Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.
- Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
- Fold in two-thirds of the whipped cream.
- Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
- Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
- One more layer of banana slices, the remaining pudding mixture and then top with remaining whipped cream.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove from refrigerator and garnish as desired. Mini Nilla Wafers, banana slices, or wafer crumbs are great ideas! Serve immediately.
Nutrition Facts : Calories 379 kcal, Carbohydrate 42 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 237 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
CREAMY BANANA PUDDING
This beloved dessert comes together perfectly with EAGLE BRAND® Sweetened Condensed Milk.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
- Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
- Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 644.6 calories, Carbohydrate 58 g, Cholesterol 99 mg, Fat 32.7 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 18.6 g, Sodium 348.5 mg, Sugar 30.2 g
MOM'S BANANA PUDDING
This is a recipe that I remember my mom always making when I was a child. I could eat this all day when I was younger, and could probably still do that today.
Provided by MizEmerilLagasse
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
- Bring to a boil over medium-low heat, whisking constantly.
- Whisk in the vanilla extract and set aside.
- Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas.
- Pour the pudding into the pan carefully.
- Push more vanilla wafers into the sides of the pan.
- Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.
MOM'S RICH AND WHIPPED BANANA PUDDING
Categories Dairy Dessert Freeze/Chill
Number Of Ingredients 7
Steps:
- 1st whip the whipping cream. Then in a large bowl combine milk, water & pudding mix Beat well then chill for 5mins Remove from refridgerator and fold whip cream into the chilled mixture. Dip the bananas in the lemon juice. Then in a 2quart dish (preferably glass) put one-cup pudding mix then top with wafers and bananas and then pudding again. Repeat twice-ending w/pudding. Cover and chill for at least 2hrs. Garnish as desired.
RICH BANANA PUDDING
Rich and yummy! Very important, Be sure to use 1 CUP of Cool Whip for the pudding and the rest for the topping!!
Provided by Kikimony
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, put condensed milk and water.
- Add pudding and mix with mixer until blended.
- Put in refrigerator for 5 minutes.
- Add 1 CUP Cool Whip to mixture and mix with mixer.
- Put vanilla wafers in dish, pudding next, sliced bananas and repeat.
- Top with Cool Whip.
Nutrition Facts : Calories 475, Fat 20.3, SaturatedFat 16.1, Cholesterol 22.7, Sodium 406, Carbohydrate 69.2, Sugar 69.2, Protein 6
HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING
Banana pudding is the epitome of comfort food when it comes to desserts. This southern classic is easy to make from scratch using mostly pantry staples. With the perfect pudding-to-cookie ratio, this delightfully sweet and creamy banana pudding tastes real in comparison to boxed pudding mixes. It might just be the best I've ever made!
Provided by NicoleMcmom
Categories Banana Pudding
Time 4h40m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
- Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
- Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
- When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
- Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 54.3 g, Cholesterol 104.1 mg, Fat 17 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 154.8 mg
MEMAW'S BANANA PUDDING
Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. -Ruth Kizer, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.
Nutrition Facts : Calories 509 calories, Fat 22g fat (12g saturated fat), Cholesterol 131mg cholesterol, Sodium 380mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
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- With a stand mixer or in a large bowl with a hand mixer, whisk heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
- In a large mixing bowl, whisk together powdered pudding mix, milk and condensed milk until smooth. Let sit for 3 minutes. Fold in whipped cream until smooth (reserve a little whip cream for decoration on top if desired).
- In a large trifle bowl (or individual parfait glasses) assemble the pudding. First, lay one third of vanilla wafers across the bottom of the bowl. Top with one third of the banana slices. Cover with one third of the pudding mixture. Continue with two more layers, reserving a few vanilla wafers to lay across the top as garnish.
- Cover pudding and let it rest in the fridge for at least 3 hours before serving. Can also be made up to a day ahead and stored in the fridge until ready to serve!
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