Nana Pudding: A Timeless Classic with a Modern Twist
There are some desserts that just feel like home. For so many of us, that's banana pudding. Maybe you know it as "nana pudding" like some of my family and friends do, a staple at summer cookouts and family gatherings. It's a dessert that’s not just a dish, but a feeling—a taste of nostalgia that brings back memories of simpler times.
While banana pudding is a quintessential summertime treat, the beauty of this classic lies in its versatility. It's a dessert that works all year round. The core components are what make it so satisfying: a foundation of cookies, a rich and creamy pudding, and a light-as-air whipped topping.
And speaking of that whipped topping, there's something truly special about making your own. Transforming heavy cream into fluffy, billowy peaks is a simple kitchen magic trick. With a hint of vanilla extract and a touch of powdered sugar, it's a difference you can taste. This homemade whipped cream provides the perfect, cloud-like finish, adding a fresh contrast to the other layers.
While the classic version with sliced bananas and Nilla Wafers is a crowd-pleaser, this recipe is incredibly flexible. You can easily elevate it with new flavors and textures. For a bright, tropical twist, swap in fresh pineapple. Just fold crushed pineapple into the homemade whipped cream and layer it between the cookies and pudding. The juicy pineapple and creamy topping are an unexpectedly delicious combination
If you’re craving a richer, more indulgent dessert, use Biscoff cookies instead of Nilla Wafers. Add dollops of creamy cookie butter between each layer and finish with a generous drizzle of it on top. Every bite is a sweet surprise. Or, for a patriotic take on a classic, layer in fresh strawberries and blueberries.
Whether you stick to tradition or get creative with your own additions, this banana pudding recipe is a timeless dessert that’s easy to make and guaranteed to delight.
Crown Catering's Banana Pudding Recipe
Yields: 12 servings Prep Time: 20 minutes Chill Time: 4 hours or overnight
Ingredients
1 box (3.4 oz) instant banana cream pudding mix
1 box (3.4 oz) instant vanilla pudding mix
1 8-oz block of cream cheese, softened
1 12-oz can of sweetened condensed milk
4 cups cold milk
1 box Nilla Wafers or Biscoff cookies
4 bananas, sliced (optional)
For the Whipped Cream:
32 oz heavy cream, very cold
1 tsp vanilla extract
1/4 cup powdered sugar
Instructions
Make the Pudding Base: In a large bowl, use a hand mixer to beat the softened cream cheese until it's light and fluffy. Slowly add the sweetened condensed milk and beat until smooth.
Add the Pudding: Pour in the 4 cups of cold milk and add both boxes of instant pudding mix. Beat on low speed for 1 minute, then increase to medium and beat for 2 minutes, or until the mixture is thick and well combined.
Whip the Cream: In a separate large bowl, combine the very cold heavy cream, vanilla extract, and powdered sugar. Using a hand mixer or a stand mixer, beat on high speed until stiff peaks form. This may take a few minutes.
Assemble the Layers: In a large trifle dish or 9x13-inch baking dish, start with a layer of cookies. You can crush some of the cookies for the base layer or leave them whole. Top with a layer of sliced bananas (if using),and then with half of the pudding mixture. Add a third of the whipped cream on top of the pudding mix.
Repeat and Finish: Repeat the layers: a layer of cookies, the sliced bananas, the remaining pudding mixture, and a final layer of cookies. Top the entire dish with the remaining whipped cream.
Chill: Cover the dish and refrigerate for at least 4 hours, or ideally, overnight. This allows the cookies to soften and the flavors to meld together perfectly.
Enjoy this dessert and make it your own!
What flavors would you add to your banana pudding?
