Banana Cream Pudding
This dessert needs no introduction. I’m sure most of you readers are my coworkers who can never have enough of this simple, yet ridiculously delicious dessert. This particular dessert vanishes from the office kitchen in record time and it almost always gets requested for office parties, potlucks, Mondays, birthdays, you name it.
This dessert is reminiscent of the banana cream pudding found at Magnolia’s bakery in NYC’s West Village, but with the addition of condensed milk instead of sugar and crumbled, buttery graham cracker to add some texture. Make it for a crowd and watch the compliments pour in.
| Prep Time | 20 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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Ingredients
- 1.5 cups milk
- 1 pkg instant vanilla pudding
- 1 can sweetened condensed milk
- 3 cups heavy cream
- 1 box Nilla wafers
- 4 bananas sliced
- 1 cup graham crackers crushed
- 1/3 cup butter melted
Ingredients
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Instructions
- In a medium bowl, whisk together milk, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until the pudding is set
- When the pudding is ready, in a separate bowl, whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated
- In a small bowl mix together the finely crumbled graham crackers with melted butter until well incorporated
- In a deep dish or trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture
- Sprinkle graham cracker mix on top just before serving
