(by Annette Cade)
3 bananas, firm but ripe, sliced, plus additional for decorating
1 T. fresh lemon juice
2 1/2 c. cold milk
5 oz. package instant vanilla pudding
14 oz. sweetened condensed milk
12 oz. whipped topping, divided
30 vanilla wafer cookies
Optional: vanilla sugar or cinnamon sugar
Peel and slice bananas, and toss with lemon juice. Set aside.
Combine cold milk and instant vanilla pudding mix. Whisk or beat with an electric mixer for 2 minutes. Add sweetened condensed milk, and mix until thoroughly blended. Let stand for 2 minutes.
With a spatula, fold in half of the whipped topping.
In a glass serving bowl or individual dessert dishes, alternate layers of pudding, banana slices, and vanilla wafers.
Spoon or pipe remaining whipped topping over the pudding.
Chill for at least 30 minutes or overnight.
Garnish with banana slices, and sprinkle with vanilla sugar or cinnamon sugar.
(Vanilla Wafer Banana Pudding just gets better with time. That’s why I love this dessert. The longer it sits in the fridge, the softer the cookies get by soaking in all the moisture from the pudding.)
(Read On Her Own, the story that accompanies this recipe.)
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