Another Banana Pudding Recipe
This one was accidental because I didn't have the correct ingredients to make what I wanted. It turned out great!
This one was accidental because I didn't have the correct ingredients to make what I wanted. It turned out great!
- Carbohydrate 74.188495 g
- Cholesterol 17.427825 mg
- Fat 13.99062875 g
- Fiber 1.48399996757507 g
- Protein 6.424849875 g
- Saturated Fat 7.450453175 g
- Serving Size 1 1 Serving (165g)
- Sodium 353.96331875 mg
- Sugar 72.7044950324249 g
- Trans Fat 0.753273125000002 g
- Calories 441 calories
Step-by-step
- Combine Eagle Brand Milk and cold water in a large mixing bowl.
- Add instant pudding mix and whisk until well blended.
- Refrigerate while preparing the rest of the ingredients.
- Crush at least half of the vanilla wafers in a baggie.
- Slice the bananas.
- Remove the pudding mixture from the refrigerator and carefully stir in the cool whip, stirring gently until well mixed.
- Line the bottom of a two quart serving bowl with whole vanilla wafers and top with a thin layer of sliced bananas.
- Top the first layer of bananas with a third of the pudding mixture and repeat layers alternating crushed and whole vanilla wafers.
- I like to garnish the top with crushed vanilla wafers.
- Chill for about an hour before serving.
Swapping instant French vanilla pudding for standard vanilla changes the custard profile from neutral starchiness to a deeper, egg-rich flavor with distinct notes of browned sugar. Standard institutional banana puddings historically relied on cooked custards thickened with eggs and flour, a method born out of nineteenth-century southern home economics where scratch-made puddings utilized pantry staples. Modern iterations often shortcut the stovetop entirely, yet retaining a rich dairy base keeps the mouthfeel velvety rather than icy.
The Science of No-Cook Custards
Whisking sweetened condensed milk with cold water hydrates instant starches rapidly without requiring heat, though letting the mixture rest in the refrigerator for twenty minutes ensures complete granule swelling. Fold whipped topping into the chilled base using a wide silicone spatula rather than a wire whisk; mechanical agitation deflates the trapped air bubbles that provide lightness. A two-quart glass serving bowl allows visibility into the internal strata, ensuring the crumbly wafer layers absorb moisture uniformly from the surrounding cream.
Adapting for Dietary Needs
Vegetarians can safely portion this dessert without modification, while dairy-free alternatives require substituting coconut whipped toppings and almond-based condensed milk substitutes. Slicing fruit immediately before assembly prevents enzymatic browning, though tossing banana rounds in a tablespoon of orange juice halts oxidation if prep must happen well in advance. Chill the assembled dish for precisely one hour to soften the wafers into a cake-like consistency while maintaining structural integrity.
