This Easy Layered Banana Pudding is a dessert that everyone always loves.
If you’re one who lives in the south, then you’re probably awfully familiar with totally amazing, classic banana pudding. This is a quick and easy version of banana pudding (but still totally amazing). It has eight layers to it. I know that sounds like a lot of work, but it’s really not much work at all. The pudding used in the recipe is no-cook, and the other layers are easy to assemble too.
Ingredients needed:
- instant vanilla pudding
- milk
- heavy cream
- Pepperidge Farm Chessmen Cookies
- bananas
- powdered sugar
- vanilla extract
How to make Easy Layered Banana Pudding:
The first thing you’ll do is put a layer of cookies in the bottom of your chosen serving dish. We’re using a deep, rectangular dish here. Then you’ll put a layer of vanilla pudding on top the cookies to make the 2nd layer. Sliced bananas create the 3rd layer. More cookies are laid on top of the bananas to make a 4th layer.
Next, you’ll put a mixture of vanilla pudding and whipped cream on top of the cookies to create a 5th layer. More banana slices make the 6th layer. And then you’ll grind up some of the cookies and sprinkle those crumbs on top to make the 7th layer.
And finally, you’ll be making a vanilla mousse to spoon or pipe on top. It’s a mix of heavy cream, powdered sugar, vanilla pudding and vanilla extract. Then it’s chill time for about 4 hours. When you’re ready to serve, you can add more banana slices on top as a garnish.
And there you have your perfect banana pudding. Spoon it onto individual dishes for serving. It’s so delicious.
Enjoy!
Here are a few more desserts you might like to try:
- Brookie Bars
- 3-Ingredient Peach Cobbler
- Texas Sheet Cake
- Raspberry Shortbread Bars
- Gooey Salted Caramel Chocolate Chip Cookie Bars
- Funfetti Cheesecake Cake
- Monster Cookie Dough Dip
- Lemon Cupcakes with Lemon Buttercream
Easy Layered Banana Pudding
Ingredients
LAYERED BANANA PUDDING:
- Two 3.4-ounce packages instant French vanilla pudding
- 4 cups cold milk
- 2 cups heavy whipping cream
- 3 7.25-ounce packages Pepperidge Farm Chessmen Cookies
- 4 large ripe bananas
VANILLA MOUSSE TOPPING:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- One 3.4-ounce package instant vanilla pudding
- 1 tablespoon vanilla extract
- 1 large banana
Instructions
THE DAY BEFORE (or early in the day):
- Prepare the pudding as instructed on the box- combine 4 cups of cold milk and the two envelopes of instant pudding in a large bowl with a whisk until all is combined and smooth. Refrigerate overnight or for several hours.
- In a large bowl, use an electric mixer to whip the 2 cups of cream until stiff peaks form; refrigerate overnight or for several hours.
READY TO ASSEMBLE:
- In a large bowl, combine half of the pudding and the whipped cream. Fold together with a spatula until well combined. Set the other half of the pudding aside.
- In a deep, rectangular serving dish, cover the bottom with one layer of chessmen cookies (one sleeve should be enough).
- Use the remaining half of the pudding to cover the layer of cookies evenly and smooth out.
- Slice two bananas very thin and cover the pudding with an even layer of banana slices.
- Use another sleeve of chessmen cookies to create the next layer. You can alternate the direction of the rows of cookies you want.
- Top the cookies with an even layer of the pudding/whipped cream mixture. Spread evenly to cover all of the cookies.
- Slice two bananas very thin and cover the pudding with an even layer of banana slices.
- In a food processor, grind the remaining sleeve of chessmen cookies until they turn into fine crumbs. Spread the crumbs on top of the banana slices and then smooth with the back of a spoon so the cookie crumbs are packed in nicely. The surface should be a smooth layer of cookie crumbs.
MAKE THE VANILLA MOUSSE:
- In a medium bowl, use an electric hand mixer to combine the cream, powdered sugar, vanilla pudding and vanilla. Mix until well combined and thickened. Spoon on top of the banana pudding and spread to cover, or use a piping bag to pipe it on decoratively.
- Refrigerate for at least 4 hours (or overnight). The longer you refrigerate it, the softer the cookies will become. When ready to serve, slice one banana and place slices in a decorative fashion on top of the mousse layer.