Banana Pudding

Connie
Cuisine

American

Category

Dessert, Gluten-Free

What a treat to have my nieces, Mary Lu & Ruth, visit from Arizona. They are so special to me. We had the best time making banana pudding together. Please scroll down to watch the 3 of us make their late mom’s (my sister) favorite dessert. I know Patti was watching us and smiling every minute. I am sure she was also impressed I made it gluten free!

Banana Pudding

Ingredients

    • 1 block cream cheese (8 oz)

    • 1 can sweetened condensed milk

    • 1 small box vanilla instant pudding

    • ¾ cup heavy whipping cream
    • 2 cups whipping cream, whipped with powdered sugar & vanilla (to taste)
    • 1 tsp. vanilla extract
    • 3 bananas, sliced (squirt with a little lemon juice if you have some on hand)

    • 2-3 dozen (approx) gluten free vanilla wafer cookies

    Directions

      1. In a large bowl, whip cream with powdered sugar & vanilla to taste
      2. Put whipped cream in fridge while preparing the pudding mixture
      3. In large bowl of a stand mixer or hand mixer, cream the cream cheese

      4. Slowly add the sweetened condensed milk

      5. Add vanilla pudding mix
      6. Slowly pour in cream while mixing, scrape down sides as you go
      7. Add vanilla

      8. Blend until smooth & creamy

      9. Reserve some whipped cream for topping

      10. Fold in remaining whipped cream into pudding mixture

      1. You can use a trifle dish, glass bowl with straight sides or a shallow casserole pan
      2. Line bottom with cookies
      3. Layer some of the pudding mixture
      4. Next layer banana slices to cover mixture
      5. Finally, layer whipped cream over bananas…repeat layers 2-3 times
      6. Between layers, line cookies against side of pan
      7. Spread remaining whipped cream on top of final layer