Banana Pudding
Kelly Wiegand
Servings: Unknown
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 1 | 14 Oz. Can | Sweetened Condensed Milk |
| 1 1/2 | Cups | Ice Cold Water |
| 1 | 3.4 Oz. Box | Vanilla Instant Pudding Mix |
| 3 | Cups | Heavy Cream |
| 4 | Cups | Barely Ripe Bananas, Sliced |
| 1 | Container | Pepperidge Farms Chessmen Butter Cookies (or Alternative) |
Instructions
- Beat the sweetened condensed milk and water in a large bowl using a hand mixer
- Add the vanilla instant pudding mix and beat well for - minutes
- Refrigerate for at least hours, preferably overnight
- Whip the heavy cream to stiff peaks
- Fold the whipped cream into the chilled pudding
- Arrange of the cookies into the bottom of a ” pan
- Add of the bananas over top
- Add of the pudding
- Repeat layering twice
- Cover and refrigerate for at least 4 hours