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Banana Pudding III

Banana Pudding III

  • Prep

    20 m
  • Ready In

    40 m
Barbara

Barbara

We like this version better than the cooked ones and it is so easy to prepare.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
  2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
  3. Dip sliced bananas in lemon juice. Shake off excess.
  4. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
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Reviews

Chef Joy
69

Chef Joy

10/30/2008

HELPFUL TIPS NOT MENTIONED: My extremely picky never satisfied husband loved this as well as my toddlers, so what more could I want! I wanted to note for those making this for the 1st time that this calls for heavy cream aka heavy whipping cream which is not whipping cream (cool whip) in the freezer section. I believe THIS is why people complain about this being too sweet b/c quite frankly I CHOSE THIS RECIPE because it was the least sweetest of ALL the recipes on here which I DID try. Heavy Whipping Cream doesn't have that nice sugary taste as the frozen whipped creams you put on top of desserts nor is it something people can eat right out of the carton w/o adding something else. Outside of that, I just eyeball the amount of nilla wafers or Pepperidge Farm Chessmen cookies (try it!), and set it in the fridge for a few hours (necessary) to allow them to soften up. THIS ALSO allows the lemon taste of bananas to go away! It also helps delay browning. 3 THINLY sliced Bananas with 1/4C lemon (used my measuring cup to place juice&dunked the slices as I put it on the layer) was the perfect amount w/o letting anything go to waste. I chose this recipe b/c unlike others, I didn't have to wait for my cream cheese & frozen whipped cream to soften at room temp. UPDATE: To cut down even more on the sweetness, this works better with just ONE CUP of heavy whipped cream. Tastes more like pudding instead of "whipped" and I use fat-free condensed milk

MARCIAANN
56

MARCIAANN

8/30/2003

I got this recipe from a coworker who brought the pudding for a dinner at work. boy-oh-boy!!! It was a big hit and everyone wanted the recipe. since then i have made it numerous times and I always hear "THIS IS THE BEST...blahblahblah" and it's true. I think 3 bananas is kinda skimpy--i usually use 6 large. Definitely make it...put it in the fridge and forget about it for at least a day or two. The pudding part is what sets this recipe apart. don't substitute cool whip for the whipped cream because the w.c. cuts the sweetness of the pudding mix/sweetened condensed milk--cool whip is already sweet. if you like bananas you will love this recipe. it's nummy!!

APRILFLOWERZ
41

APRILFLOWERZ

1/25/2004

Awesome recipe, VERY VERY rich! I have a suggestion- follow the recipe exactly except leave out the bananas. Let the pudding and wafer mixture stay in the fridge overnight. This way you can have very soft wafers! Add bananas the next morning. Again, a very good recipe, and extremely rich. :)

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