This delectable banana pudding recipe is sure to please everyone at your next gathering. With a simple, no-fuss preparation and a combination of flavors that everyone loves, this creamy and delicious treat is a surefire hit. It also comes together in a snap, so you don’t have to stress about having enough time to make a dessert.
INSTRUCTIONS:
- Start off by combining the water with the instant vanilla pudding mix and sweetened condensed milk.
- Whisk the ingredients together until smooth and let refrigerate for at least four hours until it sets up completely.
- Next, whip your heavy cream until soft peaks form, and then fold it into the pudding mixture in thirds until well combined.
- Now for assembly, begin by layering the ingredients. Start with the vanilla wafers, topped with sliced bananas, and pudding mixture.
- Continue to alternate the layers until all of the pudding is used.
- The final step is to allow the pudding to settle in the refrigerator.
- Refrigeration allows all of the flavors to blend and gives a creamy, delicate texture.
- Be sure to refrigerate the pudding between 30 minutes and 24 hours prior to serving to prevent sogginess.
- Any leftovers can be enjoyed up to 2 days, but may become soggier over time.
FAQ:
Q: How long does the banana pudding last?
A: The banana pudding can be kept in the refrigerator for up to 2 days, while still providing the same excellent flavor. However, the wafers may become soggier over time.
Q: How can I assemble the pudding?
A: Start by layering the vanilla wafers, sliced bananas, and pudding mixture. Continue to alternate layers until all of the pudding is used up. Finally, allow the pudding to settle in the refrigerator for at least 30 minutes before serving, not exceeding 24 hours, to prevent any sogginess.
Q: What is the best way to store the remaining pudding?
A: Once assembled, the banana pudding should be stored in the refrigerator to prevent spoiling. It should also be consumed within 48 hours of baking to ensure it retains a creamy, delicate texture.