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So Easy Banana Pudding

One of my Mom's favorite desserts is: banana pudding. My mother is a big fan of anything with bananas. Here is an easy recipe for banana pudding. I promise you; it is so quick and easy, you'll be making it quite often.

Okay. I'm going to make this very easy for you. Why—you may ask, am I going to make this recipe easy for you, when I always give you the “die-hard-trying” recipes? Well, let's just say, I'm feeling a bit generous, and want your Holidays to go as smooth and easy as possible. And for that to happen; easy dessert recipes are what you need. Easy and fast recipes that you can whip up in no time at all.

Make sure you follow this recipe to the “T”. Why? Because if you don't; some Grandmother or Auntie is going to whack you really hard, trying to pass off some banana pudding that should have taken you hours to prepare. If you follow the recipe, you will have them fooled! Ain't no limp or mushy cookies or wafers allowed!


2 8oz boxes of instant banana pudding mix (This is the short cut)
1 quart of heavy whipping cream
1 box of Lorna Doones* or 1 box of vanilla wafers
1 teaspoon of vanilla extract
1/3 cup of powdered sugar
6 medium banana's sliced thin
1 tablespoon of fresh lemon juice
Large trifle bowl or large 13x9 pan**

*I prefer Lorna Doones to Nilla Wafers. The Shortbread seems stay firmer longer.
**The layered trifle looks so pretty! But for those very large gatherings, the long pan is easier, and less messier.


1.Place a mixing bowl and the beaters to the mixer in the freezer for at least 10-15 minutes( This will help your whipping cream to beat quicker).
2.Meanwhile, prepare boxes of instant banana pudding according to package directions, minus 1/3 cup of milk called for. The pudding will be extra thick in consistency. Set aside.
3.Take the mixing bowl from the freezer and beaters. Pour heavy cream into chilled bowl and begin to beat. After two minutes add powdered sugar and vanilla. Beat until stiff peaks form. You should be able to hold a spoon upside down without cream falling off. Place in refrigerator until ready to assemble.
4.Slice 6 bananas and cover with lemon juice. This will keep the bananas from turning brown.
5.Assembly time. Take 1/3 of the whipped cream and fold into the banana pudding mixture. Fold gently. This will create a light, smooth and velvety texture to your pudding. (More life a Chiffon).
6.In your trifle bowl or pan, place a layer of cookies or wafers. Add a layer of bananas. Followed by a layer of banana pudding, then whipped cream. Add another layer of cookies/wafers, a layer of bananas, pudding and whipped cream. The last layer should be whipped cream.
7.Take a few cookies or wafers, and crumble over top for texture. Cover and refrigerate.

Now. Wasn't that easy? And no one has to know that you didn't make the pudding from scratch! Just be sure you hide the boxes!

From my kitchen to yours...Happy Eating!

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Content copyright © 2015 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.


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