Sounds like a PBS cooking show doesn't it?
I made "No Bananas Pudding" for the Cotton Bowl (A.K.A. WWE Smackdown) the other night and had a very big helper in the kitchen with me. No, she didn't actually help but she sure did try. I tried to get a picture of her and me...
I'm not sure if this picture is bad because my I-phone is so old or she has moves of a cheetah.
This is the delicious "No Bananas Pudding" I made. It's sans bananas for two reasons
1.) Beau and I don't love bananas in pudding and
2.) I was on the phone in the grocery store....
Here is the recipe:
- 1 (14-ounce) can sweetened condensed milk
- 1.5 cups ice cold water
- 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
- 2.5 cups heavy cream
- 1.5 boxes of Nilla Wafers
- 4 cups sliced ripe bananas (optional)
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for for 15 minutes in the fridge and then 15 minutes in the freezer, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours - before serving. I suggest definitely more than 4 hrs to get the wafers soft enough, cake like.
It was definitely a hit!
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