For the custard:
1 package of French vanilla instant pudding
1 1/2 cups of whole milk
2cups of heavy cream
1/2 can of sweetened condensed milk
2 cups of Lorna Doone butter cookies
2 cups of vanilla wafers
2 cups of Golden Oreos, crushed
4 bananas sliced
Fresh whipped cream (sweetened with a bit of sugar)
In a bowl, combine the vanilla pudding mix and whole mix. Whisk until smooth and set aside. Meanwhile, in another bowl, mix the heavy cream until medium stiff peaks occur. Pour the sweetened condensed milk into the pudding mix and then fold in the heavy cream.
To assemble the banana pudding, add a bit of custard to the bottom of a pan. Then, layer in the bananas and cookies. Repeat until the pan is full. Put the pan in the fridge and let it set for at least 2 hours.
When you’re ready to serve, pile on the fresh whipped cream, garnish with bananas and cookies, and serve.
It was always so simple. The ingredients were never fussy. Fresh, when we could afford it. She was always a master. There wasn’t a holiday or a special occasion where a banana pudding hadn’t made an appearance. For all her labor – for all her work – for all her sweat – this was a final act of sorts. it was her pièce de résistance t and in the most quiet – the most subtle way ever – she always let us know. An empty bowl always made her smile. This recipe and more and available right at DariusCooks dot TV.
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