Course: Dessert

Preparation time: 25 minutes

Chilling time: 3 hours

Servings: 6-8 servings
INGREDIENTS

1. Whole Milk-1 cup
2. Evaporated milk-1 cup
3. Cornstarch- 3 tbsp.
4. Salt- 1/4 tsp
5. Vanilla Extract-1 tsp
6. Condensed milk- 14 oz
7. Unsalted butter-1 tbsp.
8. Heavy whipping cream-16 oz
9. Bananas- 2
10. Vanilla Wafers(I have used Nilla wafers)-11 oz pkt.

DIRECTION

• To prepare the pudding-In a large saucepan on medium high, heat the milk and condensed milk stirring occasionally using a whisk until the mixture is hot and combined. Reduce the heat and (make sure you do not roll boil the mixture at any point of the cooking stage).
• In a small bowl mix together the cornstarch and salt and add 1/2 cup of the hot milk little at a time to make a lump free mix.
• Now pour the cornstarch milk mixture back to the sauce pan and keep stirring using a whisk on medium heat.
• Continue cooking until the pudding gets thick enough to coat the back of a spoon.
• Remove the saucepan from heat and stir in the vanilla extract and butter into the pudding.
• Refrigerate the pudding covered with a cling wrap touching the surface of the pudding to prevent skin formation.
• Now whip the heavy cream in a large bowl until stiff peaks are formed.
• Fold the whip cream into the pudding gradually to get a light and fluffy mixture.
• I prefer crumbling the wafers into medium small pieces(not fine powder) than layering the whole wafers as such.
• Use fresh sliced bananas for the recipe.
• Assembling process-In a large glass dish, throw some banana slices, crumbled wafers and generous dollops of whipped pudding. Again sprinkle the wafer crumbles and banana slices and another layer of pudding mixture.
• Top the pudding with wafer crumbles and banana slices and cover the dish with foil sheet and refrigerate for up to 2 hours before serving.
• Enjoy cold topped with wafer, banana slices and whipped cream.
• Tip1# Traditionally banana puddings use vanilla pudding but if you love Banana flavor in your homemade pudding, replace the vanilla extract with banana extract.
• Tip2#Allow the pudding to cool before folding in the whip cream.
• Tip3#It is always better to use fresh whipped cream than cool whip for this dessert.