Rachel’s Christmas Banana Pudding!

Hello my dear friends!

It’s almost the end of the year and I’m ending it with a blog post of the best new version of an old standard: Banana Pudding.

However, this time, the recipe is not mine, it’s one Dotter threw together for our family gathering this past Saturday, and it was an absolute HIT with everyone!

As far as standard banana pudding, goes, I am sort of “meh” about it, but this one looked different, and it WAS, in a delightful way.

So, here’s the recipe, and please let me know if you make it and how your gang liked it. As I said, our gang loves it, so give it a try. I think you’ll be glad you did.

Rachel's Banana Pudding

Print Recipe

Course: Dessert

Cuisine: American

Servings: 12

Author: Rachel Klaus

Ingredients

• 1 3.4 oz box Vanilla instant pudding
• 1 3.4 oz box Banana instant pudding
• 2 cups Milk
• 16 oz Sour cream
• 1.5 cups Heavy whipping cream
• 3 tbsp Powdered sugar
• 1 pinch Salt Or sea salt
• Multiple Speculoos cookies Or Biscoff cookies, NOT vanilla wafers
• 2-3 "Just ripe" bananas, sliced about 1/4 to 1/2 inch thick NOT over-ripe

Instructions

• Put pudding mixes in a large bowl
• Mix well with electric mixer or a whisk and refrigerate 5 minutes to set
• In a smaller bowl, whip heavy whipping cream and powdered sugar and a sprinkle of salt until it's the proper whipped cream consistency
• In a 9x13 pan, create layers* about 1/2 an inch thick in the following order:

  Pudding

  Whole Cookies

  Whipped cream

  Pudding

  Sliced Bananas

  Whipped cream

  Pudding

  *Two layers most likely, ending with pudding on top.
• Sprinkle crushed cookies on top and chill overnight for best flavor
• Serve, savor, and listen for the sounds of enjoyment!

Happy New Year!

BW

This is the style of cookies!