Folks, let me tell you: Banana Pudding can cause your wallet some serious damage. The reason? After you’re done eating the whole thing, you’ll need to get out the Sears catalogue and order some bigger slacks. Like one of my other caker faves, Pineapple Cream Cake, this dish needs to ferment for two to three days to get everything all squishy-like. Just make sure you put it in the fridge as fruit flies can be pesky little buggers.
Mrs. Hunter, the person I got this recipe from, writes a fashion blog called Style Forage. Being a fashion-forward guy myself (my summer mission is to bring back man clogs), I asked her if she’d help me come up with the top five caker fashions. I’ll post that on Friday, along with a trés chic reader contest!
Until then, keep eating.
1 6 oz can sweetened condensed milk
1 1/2 cups cold water
Small box (3.4 oz) of instant vanilla pudding mix
3 cups heavy whipping cream (see note)
One box of nilla wafers
4 bananas, sliced
Beat sweetened condensed milk and water in a bowl for about a minute. Add the pudding mix and continue beating for two more minutes. Cover and refrigerate for at least four hours, up to overnight. In a large bowl, whip the cream until stiff peaks have formed, then gently fold into chilled pudding mixture until fully combined. In large bowl or dish, layer wafers, bananas, pudding, layers, bananas, pudding.
Note: Just use a container of Cool Whip.
Source: Stylish Mrs. Hunter