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  • Writer's pictureLo-go-cook

Boozy Banana Bonanza Pudding

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



Bourbon Banana Pudding

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


Ingredients

  • 1 3/4 cups whole milk

  • 2 oz bourbon

  • 1 (3.4-ounce) package instant vanilla pudding mix

  • 3 cups cold heavy cream

  • 1 tablespoon granulated sugar

  • Pinch of kosher salt

  • 1 (11-ounce) box vanilla wafer cookies (such as Nilla)

  • 4 to 5 ripe bananas (freckled with brown spots), sliced


Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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