I was never a big pudding person, and I was never big on banana desserts or candies because I hated that artificial banana flavor. That is until I had Magnolia Barkery’s banana pudding. That was the day my perspective on banana deserts completely changed! This banana pudding was out of this world and I was an instant fan. While in quarantine and far from New York City, I found myself with a craving for banana pudding. This simplified version was my craving crusher and new family favorite. Nearly just as good and ready in less than half the time you’ll be putting this treat on repeat!
Banana Pudding
Ingredients
- 1 Small box vanilla pudding mix 4 serving size
- 2 Cups dairy milk
- 1 Medium banana
- 32 Nilla wafers 4 servings
- 1 Can of whipped cream you wont need the whole can
Instructions
- Make pudding according to directions on the box using dairy milk. Non-dairy milk can’t be used as the pudding won’t set.
- To get an extra creamy or fluffy pudding use a hand mixer with the whisk attachment or make it in the blender. This will ensure that the pudding mix gets extra air and fully mixes with the milk so there are no lumps.
- Once the pudding is made mash the banana and combine with the pudding.
- Crush half of the nilla wafers into medium sized pieces and mix into the pudding
- Refrigerate the pudding for 1 hour
- Crush 12 of the remaining wafers and leave the other 4 whole
- Once the pudding is ready layer pudding, whipped cream and the crushed wafers evenly among 4 bowls. Once distributed top with more whipped cream and garnish with one of the remaining whole nilla wafers.
