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Banana Pudding Recipe


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     Banana Pudding

Category   Breakfast - Brunch
Sub Category   None

(1) 14oz. can sweet condensed milk
1 1/2 cups ice cold water
(1) 3.4oz. package INSTANT vanilla pudding
3 cups heavy cream
(1) 12oz. box Nabisco Nila Wafers (I use more then one box)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3 to 4 hours or overnight, before continuing. If you do not want to wait overnight, put it in the refrigerator for 15 minutes, and then the freezer for 10-15 minutes. It is very important to allow the proper amount of time for the pudding mixture to set. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4 to 5 quart capacity. Arrange one third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one third of the bananas and one third of the pudding.
Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours before serving. I suggest definitely more than 4 hrs to get the wafers soft enough, cakelike.

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