Dear vegans: this post is not for you, sorry.
Dear clean eaters: this post is definitely not for you – please don’t be offended.
Dear everyone who thinks I’m a dietitian and eat all whole, organic, healthy, nourishing foods: I’m sorry to let you down.
To everyone who can’t turn down a Cool Whip/Pudding dessert combo, welcome! Enjoy!
Somehow I read a blog yesterday that referenced over ripe bananas. And one that mentioned Magnolia Bakery in New York City. No, I don’t think it was the same one. I could be wrong though. Once I saw another unrelated post about the recipe for their Banana Cream Pudding, I was a little distracted.
Let’s not talk about the nutrition facts for this one. I did try to make *some* “healthy” substitutions, but the fat-free Cool Whip can’t balance out the deadly sweetened condensed milk.
I did buy reduced fat Nilla wafers – that helps, right?
Ingredients (adapted from recipe at Amateur Gourmet):
1 box sugar-free instant banana pudding mix (some recipes just call for Vanilla, but go big or go home, right? PS – I used Royal brand)
1 can sweetened condensed milk (don’t EVEN read the nutrition label)
1 1/2 cups ice cold water
1 tub fat-free cool whip, thawed (which I used instead of heavy whipping cream – also a time saver; any kind of frozen whipped topping would work)
2 really ripe (but not mushy) bananas
about 25 reduced fat Nilla Wafer cookies
1) Combine ice-cold water and condensed milk. Mix with hand mixer until well combined.
2) Add in pudding mix and mix until dissolved. Refrigerate for 2+ hours (the original recipe recommended 4, but I was impatient – obviously).
3) Once pudding is set, fold in cool whip until no white streaks remain.
4) In a wide bowl or casserole dish, layer Nilla wafers and sliced banana to cover the bottom (you’ll need more cookies & bananas overall if you choose a rectangular dish – I used a bowl). Top with a layer of pudding mixture.
5) Repeat cookie/banana and pudding layers 2-3 times, then crumble a few extra cookies on top.
6) Refrigerate 4 hours but no longer than 8 hours (so says the recipe I based it from, but I couldn’t eat the whole thing last night – mine will be refrigerated until I can’t take anymore).
If you made it this far, thank you for allowing me this indulgence. It was so sweet my teeth hurt. The 4 hour waiting period after combining the layers is crucial because the cookies become soft and doughy rather than crunch – the result is almost like a banana cream pie blizzard.
The fiance’ tried some and wasn’t blown away. It really isn’t rocket science. Sugar, pudding, sugar, cookies, sugar, and bananas. My family isn’t into anything with Cool Whip. Snobs.
More for me!
I might have brought some as my dessert after lunch at work.
It may not have made it to lunch time. It may have been added to my oatmeal instead.
Stirred around to enjoy the sickeningly sweet banana flavor in every. single. bite….
Are you judging me now?
Okay, it’s totally justified.