Bananas and Cream Pudding – a delicious recipe with bananas, condensed milk, milk, heavy whipping cream, lemon juice, vanilla wafers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and slice bananas into 1/4 inch pieces and place in bowl.
2
Pour lemon juice over bananas and stir very gently to coat bananas in juice being careful not to break up bananas.
3
In separate large bowl add pudding mix, condensed milk and whole milk and mix according to package directions.
4
In large bowl or mixer bowl whip cream until stiff.
5
Fold cream into pudding mixture mixing thoroughly.
6
Drain bananas and gently fold into pudding mixture.
7
In large glass bowl add one half of pudding mixture.
8
Place a layer of Vanilla Wafers on top.
9
Spread remaining pudding on top and place another layer of Vanilla Wafers.
10
Place Vanilla Wafers around edge of pudding.
11
Refrigerate for at least one hour.
746
kcal
Calories
47
g
Fat
61
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (3 1/2 ounce) boxes instant banana pudding mix, 6 bananas, ripe, 1 (14 ounce) can condensed milk, 1 ¾ cups whole milk, cold, and more.
Yes, Bananas and Cream Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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