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!
Ingredients: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
Directions:
1. In a large mixing bowl, beat the pudding mix & milk for 2 minutes until thick.
4. Pour the coconut extract in the remainder whipped topping and stir until blended, then set aside.
Wafers, 1/2 of the ginger snack crumbs, pudding mixture, bananas & coconut whipped cream,
then repeat a second time.
then repeat a second time.
WAFERS
GINGER SNAP CRUMBS
PUDDING MIXTURE
BANANAS
COCONUT CREAM
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.
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