rated this three stars because it was too sweet and trust me, DH has the biggest sweet tooth in the USA. After I put it together I treated myself to a blob of the pudding mixture and found it to be so sweet I couldn’t eat it. Did I do something wrong or is this recipe supposed to be so cloyingly sweet? UPDATE: Well, 24 hours in the refrigerator greatly improved this dish! It is above average and I WILL make it again!!!!
BEST banana pudding EVER. We left out the vanilla wafers, and it didnt need them a bit. Every bite was heaven. This is a keeper.
This really did BLOW MY MIND! YUMMY! I have to admidt when I mixed the Eagle Brand, water and banana pudding, I wasn’t so sure, but then it gelled in the fridge while I whipped the whipping cream. I was PURE HEAVEN! I may have to go and get a slice and then go to the store to buy more ingredients because there is going to be none left when DH comes home and he loved it so much he would not be happy! 🙂
This is the best banana pudding I have ever tasted, I use this recipe all the time. I looked for weeks trying to find a banana pudding recipe that actually used banana pudding instead of vanilla pudding, and this one is perfect!
Ingredients:
1 (14 ounce) cans Eagle Brand Condensed Milk
1 1/2 cups cold water
3 1/2 ounces instant banana pudding mix
1 pint heavy whipping cream
sliced banana
vanilla wafer
Instructions:
Combine the condensed milk; water and pudding mix in a bowl.
Mix thoroughly and chill in the refrigerator.
Pour heavy whipping cream in a bowl and beat until stiff.
Combine your whipping cream and the pudding mixture together.
Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.
Refrigerate until ready to serve.
source :theoldeasyrecipes.com
