Copycat Banana Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
14 ounce can sweetened condensed milk
02 -
1½ cups ice-cold water
03 -
3.5 ounce box instant vanilla pudding mix
→ Whipped Cream
04 -
2½ cups heavy cream
05 -
⅔ cup marshmallow fluff
→ Assembly
06 -
5-6 barely ripe large bananas
07 -
1 box Nilla Wafers
# Instructions:
01 -
In large bowl, whisk together sweetened condensed milk and ice-cold water until well combined. Add vanilla pudding mix, whisking vigorously until no lumps remain. Cover and refrigerate until set, about 4 hours.
02 -
In separate large bowl, whip heavy cream until soft peaks form. Add marshmallow fluff and continue whipping until stiff peaks form.
03 -
Gently fold whipped cream into set pudding in increments, being careful not to deflate. Stir until minimal streaks remain.
04 -
In a 9x13 baking dish or large bowl, create layers: Nilla wafers, banana slices, and ⅓ of the cream mixture. Repeat for two more layers, ending with cream on top.
05 -
Decorate top with Nilla cookie crumbs if desired. Refrigerate for at least 4 more hours before serving.
# Notes:
01 -
Best prepared a day ahead of serving
02 -
Pudding will initially seem runny but thickens as it chills
03 -
For fresher appearance, can add banana slices just before serving