Course: Dessert
Categories: cookies, fruit, whipped cream
Source: Family

Serving size: 8-10
Preparation time: 30 mins

First thing is first, this dessert will definitely not disappoint. Do you have soon to be in-laws you need to impress? Need to hear a few compliments? Want to lay in your pj’s and binge watch your favorite TV series while holding a big bowl of deliciousness in your hand? Hey, I promise I won’t judge! We all have been there before!

However, in all seriousness, this dessert is simple to make and did I mention it is a no-bake recipe? Oh yeah, and everyone loves it! This recipe is from my mother and at this point every event or family get-together, she is expected to add it to the menu. Even my friends will call me randomly asking for one of us to make it. Well friends, you can finally have the recipe for yourself.

This dessert is prefect in a glass truffle bowl, allowing you to see the luscious creamy layers pressed up against the bowl. The cookies and bananas add texture and I always garnish the top with crushed cookies sprinkled on top to make it “classy.”

Ingredients

1 box of Instant Vanilla Pudding Pie Powder
60+ Vanilla Wafer Cookies (plus a few to eat while assembling
3- 4 bananas sliced in 1/2 inch slices
1 Eagle Brand Condensed Milk
1 1/2 cups Water
2 cups whipped cream

Directions

In a large mixing bowl, pour in the can of condensed milk and 1 1/2 cups of water. Add the pudding mixture to the wet ingredients and beat well until combined.
Place the bowl with the ingredients in the refrigerator for about 5 minutes.
Once the mixture is starting to taking on the consistency of Jell-O, remove from the refrigerator.
Using a rubber spatula, fold in the 2 cups of whipped cream. Be sure not to over-mix. You want soft fluffy peaks.
Cut the bananas into 1/2 inch slices and squeeze some lemon juice over them you preserve them. The lemon juice will help to slow down the discoloring process.
In your serving dish, start with a layer of the cream/pudding mixture, next add a layer of vanilla wafer cookies. filling from the outside- in not overlapping ( unless you have more cookies, then why not!?) Next, you can add a layer of bananas in the same manner you did the cookies.
Then repeat. Fill your serving dish up with layers until you run out of ingredients. I prefer cream as the last layer on top.
As a garnish, I put a few wafer cookies in a zip-lock baggie with little air inside and crush the cookies with a rolling pin. The result will be tiny crumbs that you can sprinkle of the top of the banana pudding cream layer.

Bon Appétit!

Mom’s Banana Pudding