Banana Pudding

• servings: 15 servings
• active time: 30 minutes
• total time: 7 hours 30 minutes

Ingredients

1 (14 oz) can sweetened condensed milk

1 ½ cups ice cold water

1 (3.4 oz) box of Jell-O Vanilla Instant Pudding Mix & Pie Filling*

3 cups heavy cream

8 sliced barely ripe organic bananas**

1 (12 oz.) box mini Nilla Wafers***

———————————————————————

*can’t be Cook and Serve type

**organic tend to be sweeter. Slice bananas (half inch slices) just before assembling. Make sure all slices have same thickness.

***normal Nilla are not as crunchy, and will soften too much with cream.

Directions

Filling

In a mixer, pour the water first, then add the sweetened condensed milk on top. Beat until fully combined, which should take about 1 minute. It will look like “milky water”.

Add the Jello mix and beat well - about 2 minutes. It will form into a soft cream.

Cover and refrigerate for at least 4 hours or overnight for filing to set. It will form into a thick cream consistency, like a custard.

When set, whip the heavy cream until stiff peaks form (whipping cream). Fold the whipped cream into the mixture until no streaks of pudding remain (yellow strings will eventually disappear).

Assemble

Using one-fifth of the filling per layer, evenly arrange the wafers and banana slices side by side, ensuring there are no gaps. In a 5-quart container, layer the ingredients as follows:

1. Filling

2. Wafers

3. Filling

4. Bananas

5. Filling

6. Wafers

7. Filling

8. Bananas

9. Filling

Garnish with hand crashed wafers crumbs on the top layer. Cover tightly and allow to chill in the fridge overnight to reset the filling and soften the wafers.

Nutrition

• Serving Size: 4 oz
• Calories: 330
• Total Fat: 13
• Total Carbohydrate: 50
• Protein: 7