Sul Sul, Gerbits. Today we are going to be making a classic dessert. Pretty sure that this is a classic American Dessert. It is another really simple dessert and I hope that you will like it. We are going to be making Banana Pudding. 

This recipe is great  for a hot summer day. When you want to bake, but it is too hot out, this recipe is perfect for that. This recipe come from Preppy Kitchen and it is really easy to understand. 

We are going to whisk together the milk and the sweetened condensed milk in a large bowl.

Then you will sprinkle in the instant pudding and mix until it is completely incorporated with no lumps. 

Place in the refrigerate for 5 minutes or until it has set. 

You can do this by hand or with an electric mixer. Or you can do it with an old fashioned egg beater. I find that this is an older piece of equipment, but it works so well with both puddings and egg whites. 

Now you are going to add 3 cups of whipped cream with two tablespoons of sugar and 2 teaspoons of vanilla to a bowl then mix on high until stiff peaks form. 

Remove the pudding from the refrigerator then fold the whipped cream into it. 

Add a layer of your Nella wafers to the bottom of your trifle dish or a larger bowl. 

Place a quarter of the pudding mixture over then smooth it out using a spatula. 

Add another layer of cookies then place a row of cookies facing horizontal edge of your dish. 

Now you are going to add a layer of banana slices on top then add another quarter of the pudding mixture and smooth. 

Continue layering in this way: Cookies, bananas, pudding until there is none left. 

For the topping you are going to whip up a cup of cream with a tablespoon of sugar, and a teaspoon of vanilla to stiff peaks. 

Pile on top and crumble the remaining cookies over and then serve. 

You can use whipped topping instead of the whipping cream and tastes the same. 

I hope that you liked this recipe. Feel free to check out the recipe in the description down below. Vadish. Dag Dag!

Show the original author some 💖💖💖Preppy Kitchen

Printable version of this recipe: on the blog

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