Best Banana Pudding With A Twist Recipes

Magnolia Bakery Banana Pudding With A Twist Recipe by Tasty image

Provided by Aleya Zenieris

Categories Desserts

Time 6h40m

Yield 15 servings

Number Of Ingredients 9

1 ½ cups whole milk, cold
1 package instant vanilla pudding mix
1 can sweetened condensed milk
1 teaspoon vanilla extract, optional
3 cups heavy cream
1 cup frozen strawberry, stemmed and chopped, plus more, sliced, for garnish
1 tablespoon sugar
6 bananas
1 package vanilla wafer

Steps:

In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3-4 hours, or up to overnight, until set.
In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, Sugar 29 grams

Banana Pudding with a TWIST.. image

Provided by Tiffany Cole

Time 35m

Number Of Ingredients 13

3 c cold milk
2 pkg vanilla instant pudding
1/2 pkg cool whip
1 box vanilla wafers
3 medium sliced bananas
1/2 can(s) sweetened condensed milk
TOPPING
1/2 pkg cool whip
15-30 vanilla wafer crumbs
1/2 c planters chopped pecans
1/3 c packed brown sugar
1 tsp ground sugar
3 Tbsp butter, melted

Steps:

1. Pour whole and sweetened condensed milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 3 min. gently stir in 1-1/2 cups of the whipped topping.
2. 40 (crushed) wafers on bottom of 2-qt. serving dish. Top with layers of pudding mixture,sliced bananas, whole wafer cookies, ending with pudding mixture. Cover with remaining cool whip. REFRIGERATE while preparing topping
3. Prepare topping Heat oven to 350F- Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 min. or until golden brown, stirring after 5 min. cool
4. Sprinkle COOLED baked topping on dessert. REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator. ENJOY