Boozy Banana Bonanza Pudding

Updated: Apr 29

Luscious, creamy, sweet banana pudding; perfect any time of the year, but especially on a warm spring day.

Bourbon Banana Pudding Recipe

Prep time: 15 minutes. Inactive time: 5 hours. Recipe Yields: 12-16 servings

Ingredients

Recipe Directions

In a bowl, whisk together 1 3/4 cups of cold, whole milk, and 2 ounces of bourbon (replace with milk to keep it booze-free) with the instant vanilla pudding mix, ensuring no lumps remain. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, or until set.
Using a stand or hand mixer with the whisk attachment, whip the heavy cream, sugar, and pinch of salt on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the beater running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread a layer of pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. This dessert is best served within 48 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.

Tips

Substitute the nilla wafers with lady fingers, oreos, or my banana lace cookies!
To make it gluten free, you can sub out the nilla wafers for gluten free cookies, or crushed pecans, toasted in butter and salt.
You can make the same recipe with chocolate pudding!
You can also use cook and serve pudding, but it takes much longer to cool/set.

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