Saturday, August 6, 2011

Banana Pudding Surprise!

At my house growing up, banana pudding was not an everyday thing. It was more of a special occasion or church pot luck dessert. It was the perfect sweet dish on a hot summer day. So since we're averaging high temperatures this summer in the 110 range, I knew this would hit the spot! Normally, I would prefer making homemade pudding & whipped cream, but I wanted to try a quicker, and therefore easier version. Oh, & the surprise is a coconut cream layer & the gingersnaps! I hope it's thick & luxurious bites are pleasing to your mouth on these HOT summer days!

This fills a trifle bowl, but would probably fill a 13 x 9 casserole dish as well.
  • 1 (5 oz) package instant banana pudding mix
  • 2 cups cold milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp vanilla extract
  • 2 tbsp coconut extract
  • 1 (16 ounce) container frozen whipped topping, thawed & divided
  • 1 package vanilla wafers (you will probably have a few left over)
  • 1/2 a bag of gingersnap cookies, crushed
  • 6-7 bananas, sliced

1. In a large mixing bowl, beat the pudding mix & milk  for 2 minutes until thick.


2. Gently pour in the condensed milk and blend until smooth. 

3. Stir in vanilla and fold in 1/2 of the whipped topping, then set aside. 


4. Pour the coconut extract in the remainder whipped topping and stir until blended, then set aside.

5. In the trifle bowl, begin laying in this order:
Wafers, 1/2 of the ginger snack crumbs, pudding mixture, bananas & coconut whipped cream, 
then repeat a second time.






6. Repeat a second layer.

7. On the top of the second layer of coconut whipped cream, add another layer of wafers and pudding.
8. On top of the pudding, add a mixture of bananas and wafers in a pretty pattern.

8. Chill for 4-16 hours & serve. 
 Bon Appetit!

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