From-scratch banana pudding is so superior
to the quick-recipe variations. Photo by M.
Sheldrake | IST. Here’s the recipe.
Two years ago we published a recipe for a truly delicious banana pudding that we had at Virgil’s Real Barbecue in New york City (there’s an outpost in Atlantic City).
It’s a complex recipe, layering from-scratch banana pudding, pastry cream and banana caramel—with Nilla Wafers, of course.
Here‘s the banana pudding recipe, a delicious choice for Father’s Day (we’re making a double batch of it next week).
If you don’t have the time or energy to create the entire recipe, there are shortcuts. The end result is not as glorious as the from-scratch Virgil’s recipe; but if you haven’t had the original, you won’t know that.
Unfortunately, the “quick and easy” banana pudding recipes all use Cool Whip (made with HFCS and other ingredients we don’t like*). So we’re providing the easy option, but are lobbying for the from-scratch recipe.
QUICK BANANA PUDDING RECIPE
1. ADD milk to large bowl; whisk in pudding mix for 2 minutes or until well blended. Let stand 5 minutes.
2. LAYER half of the wafers on the bottom and up the sides of a 2-quart serving bowl Add a layer of pudding topped with a layer of banana slices. Repeat layering, beginning with wafers.
3. REFRIGERATE 3 hours or overnight to soften cookies. To serve…
4. SPREAD whipped topping over pudding. Garnish with additional banana slices.
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