This isn’t your regular banana cream pudding recipe.
It has a secret ingredientsour cream!
When I was a kid, I was a strict rule followerand I still am.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
But on mybirthdayin mid-April, there was one rule I looked forward to breaking.
You see, instead of a gift, my aunt gave me a big bowl of thisdesserteach year.
Although I had secretly hoped for a golf cart, I happily accepted the pudding instead.
Her secret?Sour cream.
Ingredients
2cupscoldwhole milk
1(5.1-oz.)
pkg.vanilla instant pudding and pie filling
3cupsheavy whipping cream
1/2cuppowdered sugar
1tsp.vanilla extract
1(8-oz.
)container sour cream
1(14-oz.)
cansweetened condensed milk
8cupsvanilla wafers(from 2 [11-oz.]
Let stand until very thick, 5 to 7 minutes.
Gradually add powdered sugar; beat until stiff peaks form, 30 seconds to 1 minute.
Reserve 1 1/2 cups of the whipped cream in a small bowl; set aside.
Whisk sour cream and sweetened condensed milk into thickened pudding mixture until smooth.
Fold in remaining 5 3/4 cups whipped cream until smooth and fluffy.
Cover the bottom of 3-quart trifle dish or straight- sided serving bowl with a single layer of vanilla wafers.
Lay down additional wafers on pudding mixture inside ring in a single layer.
Gently spread about 1 cup of the pudding mixture to cover banana slices.
Top with reserved 1 1/2 cups whipped cream, spreading as desired.
Lightly crush reserved wafers; sprinkle over banana pudding.
Chill, covered, in refrigerator at least 4 hours or up to 24 hours.
