The fun part about being busy is having a proper reason to stress eat. I have a legit excuse to eat more! And since this banana pudding was in my fridge, it was my tool of choice.
I’ve wanted to make this for over a year and finally got around to it. Total plus: not super fussy. It’s about 20 minutes away from start to finish. I urge you to have the patience to let it get really cold in the fridge. It’s way better that way.
This pudding is cozy creaminess delivered in a super refreshing, cold way. It’s a perfect dessert for hot summer night.
Cutest thing about this pudding is the layers. Who doesn’t like layers? Even in the summer I like dressing in layers. I know we’re talking about pudding and not dressing but it’s relatable, I swear.
P.S. Teresa’s (from Real Housewives of NJ) money problems stress me out. WHY?!
Cure: More banana pudding.
P.P.S. Summer and work should be totally illegal. That’s all. I like you, per usual. Bye.
Recipe tweaked from A Sweet Spoonful
3 cups whole milk
3 egg yolks
1 cup sugar
1/4 cup + 1 tsp flour
Pinch of salt
1 tsp. vanilla
6 oz. vanilla wafers (about half of a box)
3/4 cup whipping cream (or more if you’d like!)
1/8 cup powdered sugar
Add milk and egg yolks to a medium saucepan and whisk. Add sugar, flour, and salt and whisk until smooth. Cook over medium heat, stirring constantly, 20 minutes or until thickened. If it’s not getting as thick as you’d like after 20 minutes, feel free to add another teaspoon of flour. Remove from heat; stir in the vanilla.
You can arrange in a big bowl or small mason jars. For either, arrange vanilla wafers in bottom of a small serving dish (or mason jar). Slice 1 banana and layer over wafers. Spoon custard over bananas. Repeat until custard is gone and you have a few solid layers.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar to mixture, beating until soft peaks form. Spread over custard. Serve immediately or cover and chill for eight hours.