Creamy Banana Pudding Dessert (Printable Version)
Light creamy layers blend banana and vanilla for a sweet Southern-style treat.
# Everything You’ll Need:
→ Pudding Base
01 -
14 oz sweetened condensed milk
02 -
1.5 cups ice-cold water
03 -
3.5 oz instant vanilla pudding mix
→ Cream Mixture
04 -
2.5 cups heavy cream
05 -
2/3 cup marshmallow fluff
→ Assembly
06 -
5 to 6 large barely ripe bananas
07 -
1 box Nilla Wafers
# Steps to Cook:
01 -
In a large bowl, whisk together sweetened condensed milk and ice-cold water until fully combined. Whisk in the instant vanilla pudding mix vigorously until the mixture is smooth and free of lumps. Cover and refrigerate for approximately 4 hours to allow it to set.
02 -
In a separate large mixing bowl, whip heavy cream using a hand or stand mixer until soft peaks form. Incorporate marshmallow fluff and continue whipping until stiff peaks develop.
03 -
Gently fold the whipped cream mixture into the set pudding in increments, taking care to maintain volume by avoiding deflation. Fold until a near-uniform mixture with minimal streaks is achieved.
04 -
In a 9x13 inch baking dish or large serving bowl, arrange a single layer of Nilla Wafers. Top with a layer of sliced bananas, then spread one-third of the cream mixture evenly over the bananas. Repeat this layering process two more times, finishing with a top layer of the cream mixture.
05 -
Optionally garnish the top with crushed Nilla wafer crumbs or other desired decoration. Refrigerate the assembled dish for at least 4 hours before serving to allow flavors to meld and pudding to firm.
# Extra Suggestions:
01 -
Prepare pudding mixture at least the day before serving for optimal texture and flavor. Note that the pudding may appear slightly runny during assembly but will thicken upon chilling. To prevent banana discoloration, slice and add bananas just prior to serving.