Banana Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 568
- Total Fat
- 31
- Saturated Fat
- 17
- Carbohydrates
- 68
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 7
- Cholesterol
- 94
- Sodium
- 509
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
1 box instant vanilla pudding
2 cups very cold milk
Whipped Cream Topping:
1 cup very cold heavy cream
3 tablespoons confectioners' sugar
2 cups (about 1/3 box) vanilla wafers
2 bananas, sliced
1 teaspoon pumpkin pie spice, for garnish
Directions
- Put pudding packet contents into a glass bowl. Whisk in the milk. (To get milk very cold, put it in the freezer for 15 minutes).
- In a clean bowl, using an electric beater or a whisk, beat together the cream with confectioners' sugar until soft peaks form.
- Line each serving glass with a single layer of vanilla wafers and top with about 3 tablespoons of pudding mix, whipped cream, then a few slices of banana. Repeat creating 3 layers and finishing with a pudding layer. Allow to sit in refrigerator for at least 1 hour and up to overnight to set and soften the cookies.
- Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.