1 banana pudding mix (46 oz) (not instant)

°On the pudding box, milk is necessary.

1 liter heavy whipping cream

1 cup powdered sugar

°3 bananas, finely sliced, barely ripe or little underripe

°1 box nella tiny wafers



Making banana pudding according to the package guidelines. Refrigerate for 4 hours or until hard.

Once the pudding has set, whisk heavy cream with a hand mixer or stand mixer until stiff peaks form. With a big spoon, mix in the powdered sugar.
Fold in the whip cream to the banana pudding.

Fill separate clear serving cups, cups, or jars 1/3 full with pudding/whipped cream mixture, then top with 5 tiny chips, 5 thin banana slices, and more pudding/whipped cream mixture.
Refrigerate the ingredients for at least 2 hours and up to 24 hours before serving.

Garnish with wafer crumbs, banana slices, and a wafer just before serving.

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