Banana Pudding
Servings: 12 servings
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 1/2 cup cold water
- 1 3.4 oz package vanilla instant pudding
- 1 tsp lemon juice
- 2 cups heavy cream
- 1 6.3 boxes gluten-free cookies
- 4-6 ripe bananas sliced
Instructions
- In a medium size bowl, mix together sweetened condensed milk and water. Add pudding and lemon juice and beat well. Chill in the refrigerator while mixing up the whipped cream.
- In a medium size bowl, use a hand mixer to whisk the heavy cream until stiff peaks form.
- Fold the whipped cream into the pudding mixture until thoroughly combined.
- In a 2 1/2 quart serving bowl or trifle dish, layer the cookies on the bottom and around the side. Add a layer of sliced bananas. Pour half of the pudding mixture and spread. Repeat the layer of cookies, bananas, and pudding. Smooth the top of the pudding. Placed cookies around the edge of the bowl for garnish.
- Serve
Notes
Be sure to read the ingredients for gluten-free.
Did you make this recipe?
This dish can be made up the night before. Store in the refrigerator until ready to serve.