Banana Pudding

Banana pudding is one of those nostalgic desserts that, when done right, totally hits the spot. For Easter yesterday, I used this recipe to make a delicious spring treat that my family loved! Light, not too sweet, so yummy & pretty! For such a simple recipe, the presentation in a trifle bowl really adds that wow factor!

ingredients

1 (14 oz) can sweetened condensed milk
1 ½ cups ice cold water
1 (3.4 oz) box instant vanilla pudding mix
3 cups heavy cream
4 cups sliced barely ripe bananas
1 (12 oz.) box Nilla Wafers (I used a GF version)

directions

{1}
In a large bowl or stand mixer, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. 

Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set long enough.

{2}
In a large bowl or stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

{3}
Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).

To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. 

Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown). Serve chilled and enjoy!