Instructions:
- Prepare the Pudding Base: In a large mixing bowl, whisk together the sweetened condensed milk and cold water until well combined. Add the instant vanilla pudding mix and continue whisking for 2 minutes, or until the mixture thickens. Cover and refrigerate for at least 10 minutes to allow the pudding to set.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture. If using whipped topping, simply fold it in until evenly combined.
- Layer the Pudding: In a large trifle dish or 9×13-inch baking dish, begin by spreading a thin layer of the pudding mixture on the bottom. Add a layer of vanilla wafers, followed by a layer of sliced bananas. Spread another layer of pudding on top. Repeat the process, creating as many layers as your dish will allow, ending with a final layer of pudding.
- Garnish and Chill: Crumble a few vanilla wafers on top for garnish, or arrange whole wafers decoratively. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Tips for the Perfect Banana Pudding:
- Banana Ripeness: Use bananas that are ripe but still firm. Overripe bananas can become too mushy in the pudding.
- Layering Technique: Ensure the banana slices are fully covered with pudding to prevent browning.
- Make-Ahead Friendly: This dessert gets better the longer it sits, as the flavors meld together and the wafers soften into a cake-like texture.
Why This Recipe Stands Out:
This banana pudding recipe strikes the perfect balance between creamy, fruity, and crunchy textures. The homemade whipped cream adds a luscious richness that elevates it above store-bought alternatives. Plus, it’s endlessly customizable—add a drizzle of caramel sauce, chocolate shavings, or even peanut butter for a unique twist.
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