Tuesday, February 24, 2015

Mama's Banana Cream Pudding

Banana Pudding is an American comfort food, as is apple pie. This recipe was given to my mom at a potluck some 40 years ago. It's an oldie but goodie. Enjoy this for holidays, barbeques, birthday parties, etc.....It's that good.
     Mama's Banana Pudding

    1 (14-ounce) can sweetened condensed milk
    1 1/3 cups ice cold water
    1 (3.4-ounce) package instant vanilla pudding mix
    1 tsp. banana extract
    4 cups heavy cream
    2 T. powder confectioner's sugar
    1 (12-ounce) box Nabisco Nilla Wafers
    4 to 5 cups sliced ripe bananas 
Using a mixer, beat condense milk, water until mix well at medium speed.  Add vanilla pudding mix and beat for a few minutes until mixed well.  Cover pudding with clear wrap.  Place wrap right on top of pudding as to prevent pudding from forming a skin.  Must be allowed to set for 4 to 5 hours.
After pudding has set, using a mixer with whip attachment, whip the heavy cream, powder sugar until stiff peaks form. Remove 1 cup of whipped cream for piping rosettes on top of pudding. Gently fold the pudding mixture into the whipped cream until well blended and combined well.

To assemble the pudding, I use a 10x 12 aluminium disposable pan. Can use a trifle bowl.  Place one-third of the vanilla cookies  to cover the bottom of the pan, then one-third of the sliced bananas and one-third of the pudding mixture. Repeat the layering two times more.  Time to decorate pudding.  Add additional wafers on top with piped reserved whip cream or crush vanilla cookies and sprinkle on top.  

Place pudding in fridge and refridgerate for 6 to 8 hours. Time to serve!

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