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Tasty Apprentice
I've been really in the mood for pudding lately, but I wanted something different from the usual store-bought options. So, I decided to make my own potassium-packed banana pudding! If you're interested, I'd be happy to share the recipe with you. Let me know if you'd like it!
Ingredients:
- 3 ripe bananas, sliced
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container frozen whipped topping, thawed
- 1 (11 oz) box vanilla wafers
- Optional: additional banana slices and whipped cream for garnish
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Stir in the vanilla extract and sweetened condensed milk until well combined and smooth.
- Fold in about half of the thawed whipped topping until fully incorporated into the pudding mixture.
- In a trifle dish or large serving bowl, arrange a layer of vanilla wafers along the bottom. Top the wafers with a layer of sliced bananas.
- Spoon half of the pudding mixture over the banana layer, spreading it out evenly.
- Repeat the layers with another layer of vanilla wafers, sliced bananas, and the remaining pudding mixture.
- Finish by spreading the remaining whipped topping over the top layer of pudding.
- If desired, garnish with additional banana slices and dollops of whipped cream.
- Refrigerate the banana pudding for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the pudding to set.
- Serve chilled and enjoy this creamy, indulgent Banana Pudding with family and friends!