Description
You don’t need a trip to New York to enjoy bakery-style banana pudding. Inspired by the iconic dessert, this homemade version layers creamy vanilla pudding, fluffy whipped cream, ripe bananas, and vanilla wafers into a nostalgic no-bake treat that’s made for sharing.
Ingredients
Units
Scale
- 14 oz can of condensed milk
- 1 1/2 cup cold water
- 5 oz package Jello instant vanilla pudding mix
- 4 cups heavy cream
- 11 oz vanilla wafers
- 5 ripe bananas, chopped
- 1 box yellow cake mix
- 3 eggs (for the cake)
- 1/3 cup oil (for the cake)
Instructions
- 1-2 hours before assembling: Make pudding. In an electric mixer, whisk condensed milk and water until combined. Pour in vanilla pudding mix and whisk until pudding is smooth. Pour into a container, seal with a lid, and leave in the fridge for 1-2 hours or overnight.
- While the pudding is chilling, make the boxed cake mix according to the package. After removing from the oven, place on wire cooling racks to cool completely (about 1 hour). Once cooled, slice into cubes.
- After the pudding is set, make whipped cream. In a stand mixer on medium-high speed, whisk heavy cream until it starts to thicken into whipped cream. Make sure not to over-whip. You want stiff peaks (when you pull out the whisk, the whipped cream will stand up straight). Remove 1 cup of whipped cream for topping.
- Fold pudding into whipped cream until evenly incorporated.
- Assemble the pudding in a trifle dish. First, spread a layer of pudding. Next, crumble cake cubes over pudding. Then add a layer of bananas, then vanilla wafers. Top with another layer of pudding and repeat until the trifle is filled.
- Top with extra whipped cream, cake crumbles, vanilla wafers, and banana slices. Chill the assembled banana pudding in the refrigerator for 1-2 hours. This will help to soften the cookies and give it time to meld the flavors. Use a large spoon to scoop and serve.
- Prep Time: 2 hours 30 minutes
- Assembly Time: 15 minutes