Patti Labelle Banana Pudding Recipe
This Patti LaBelle banana pudding Recipe blends creamy vanilla filling, bananas, and cookies for a sweet, nostalgic dessert you can whip up anytime.
Equipment
- Mixing bowls
- A whisk or hand mixer
- A rubber spatula
- 1x13 dish (glass or ceramic is the best)
- Measuring cups and spoons.
- Banana slicing board and knife
- Plastic wrap
Ingredients
For the Pudding Filling
- 1 package 5 oz instant vanilla pudding
- 2 cups cold milk
- 1 can sweetened condensed milk 7 oz.
- 1 container 8 oz thawed whipped topping
- 1 teaspoon vanilla extract
For the Layers
- 4 to 5 bananas ripe but firm
- 1 box vanilla wafers
Optional (But Delicious)
- A pinch of nutmeg
- A sprinkle of cinnamon
- Garnish with additional crushed vanilla wafers
Instructions
Step 1: Make the Pudding Base
- Magnesium. In a big mixing bowl, combine the instant pudding mix with cold milk. Allow to cool down to a thick 3 minutes. Add the condensed milk, sweetened, and vanilla extract. Stir until smooth. Fold half of the whipped topping till thick and fluffy.
Step 2: Slice the Bananas
- Peel your bananas and cut them into equal rounds. Not too thin, not too thick. Slices of about 1/4 inch are great because they retain their shape.
Step 3: Build the Layers
- Thin coat of pudding at the bottom
- Layer of vanilla wafers
- Layer of sliced bananas
- Spread more pudding
- Repeat wafers → bananas → pudding until the top
Step 4: Finish With Topping
- Sprinkle the rest of the whipped topping. Blot it with a spatula.
Step 5: Chill
- Wrap with a plastic cover and refrigerate for at least 2 hours. Overnight is even better.
Step 6: Serve
- Sprinkle crushed wafers or extra banana slices on top. Scoop and enjoy.