Banana pudding trifle with vanilla wafers in a large digh glass
By Tifney Mosley
Ingredients
- Milk. Use whole or 2% to make the pudding.
- Instant vanilla pudding. It’s as easy as stirring in milk.
- Sweetened condensed milk. The concentrated creamy flavor makes the pudding even better.
- Salt. A pinch of salt goes a long way to balance the sweetness and amplify the flavors.
- Heavy cream. For making whipped cream to lighten the pudding and spread on top.
- Bananas. The pudding is plenty sweet, so opt for barely ripe bananas to keep it balanced.
- Vanilla wafer cookies. You know the ones.
Instructions:
- Make the pudding. Combine the milk, instant pudding, and sweetened condensed milk, and let it set in the fridge.
- Whip the cream. Whip chilled heavy cream until stiff peaks form, then fold some of it into the pudding (save the rest for the topping).
- Assemble the pudding. Spread layers of pudding in a trifle bowl with sliced bananas and vanilla wafer cookies. Then top with the remaining whipped cream.
- Rest the pudding. Cover and chill the pudding until the cookies soften and the pudding is chilled through.
- Finish and serve. Crumble a few vanilla wafer cookies on top of the pudding and serve.
