Banana Pudding
There is nothing quite as comforting – or as Southern as banana pudding. Pillows of fluffy cream with layers of sweet bananas and vanilla wafers magically transformed into little cake-like bites. This is an easy path to a delicious Southern favorite. So pour yourself a glass of sweet tea and spoon up a dish of this classic goodness!
Equipment
- Electric mixer
Ingredients
- 40 to 50 vanilla wafers
- 2 to 4 bananas, sliced
- 3 cups cold milk
- 2 large packages instant vanilla pudding, each package 5-ounce
- 2 cup heavy cream
- 1 carton mascarpone cheese, 8-ounces, at room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Crushed vanilla wafers for garnish
Instructions
- In a medium mixing bowl combine the pudding mix with the milk. Whisk for about 1 to 2 minutes, until the pudding has thickened. Chill while you whip the cream.
- In a large mixing bowl, whip the heavy cream on medium speed until it starts to thicken, about 1 minute. Add the mascarpone cheese, powdered sugar and the vanilla extract. Continue beating until the cream is thick and stiff peaks form, about 1 to 2 minutes.
- Gently fold the chilled pudding into the whipped cream mixture until blended.
- Line the bottom of a deep bowl or trifle dish with vanilla wafers. Cover with a layer of the pudding and cream mixture. Place a layer of the banana slices on top of the cream.
- Repeat the layers finishing with the pudding and cream on top. Cover and refrigerate overnight.
- Garnish with a sprinkling of crushed vanilla wafers.