Banana Pudding Delight (Print Version)
# Ingredients:
→ Whipped Cream
01 -
⅔ cup marshmallow fluff
02 -
2½ cups heavy cream
→ Pudding Base
03 -
1½ cups ice-cold water
04 -
3.5 ounce box instant vanilla pudding mix
05 -
14 ounce can sweetened condensed milk
→ Assembly
06 -
1 box Nilla Wafers
07 -
5-6 large bananas (slightly underripe)
# Instructions:
01 -
Grab a big bowl, stir the condensed milk and cold water until smooth. Toss in the pudding mix and whisk hard until there are no clumps. Cover it up and let it sit in the fridge for about 4 hours to thicken.
02 -
In another big bowl, beat the heavy cream until it starts to hold soft peaks. Add the marshmallow fluff and keep whipping until you've got stiff peaks.
03 -
Slowly fold the whipped cream into the chilled pudding mixture in small amounts to keep the fluffiness intact. Keep folding until everything looks mixed but not perfect.
04 -
Use a large bowl or a 9x13 dish to layer: start with wafers, then banana slices, and a third of the creamy mixture. Repeat this layering process twice more, finishing with the cream on top.
05 -
Sprinkle some crushed wafers on top if you'd like. Let it rest in the fridge for at least 4 more hours before digging in.
# Notes:
01 -
Tastes even better if made the day before you eat it
02 -
Don't panic if the pudding's runny at first—it thickens after chilling
03 -
For a fresher look, throw on fresh banana slices right before serving