Banana pudding with cookies

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 4

Sandra Lee's simple dessert features layers of sweet vanilla wafers, rich vanilla pudding, chilled whipped cream, and fresh banana slices. Serve in individual glasses.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Banana pudding

1 pack of soluble vanilla pudding mix
2 cups very cold milk
2 bananas, sliced into rounds
2 cups (about 1/3 pack) vanilla wafer cookies

A layer of whipped cream

1 cup very cold heavy cream
3 tablespoons powdered sugar
1 tsp pumpkin pie spice, for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pour the contents of the pudding packet into a glass bowl. Whisk in the milk (to make sure the milk is very cold, refrigerate it for 15 minutes).

In a clean bowl, using an electric mixer or whisk, beat the cream and powdered sugar until soft peaks form.
Place a layer in each serving glass. vanilla wafer cookiesTop with about 3 tablespoons of pudding, whipped cream, and then a few slices of banana. Repeat, making 3 layers and finishing with a layer of pudding. Refrigerate for at least 1 hour or overnight to allow the cookies to soak and soften.

Top each dessert with a generous dollop of whipped cream. Sprinkle with pumpkin pie spice and garnish with vanilla cookies and banana slices.

Categories:

recipe / Breakfast / Desserts / Fruit desserts / Soufflé, puddings, meringues, meringues / Sandra Lee

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