I've always been a big banana fan. Growing up, I was all over PB&Banana sandwiches, banana "milkshakes" (frozen bananas blended with soy/almond milk), and banana bread. It's no wonder that once I tried Amanda Frederickson's Banana Wafer Pudding, I was in love.
I made the pudding from scratch, and my kitchen was a HOT MESS so the next time I made it, I used instant Jello pudding. It was just as good. And because I am a #BourbonB!tch, I added just a bit of cask strength bourbon to it. Warning: this pudding is for adults only!
Also, THE SECRET, which Amanda shared with me, is that you must only use Nila brand wafers. It will not be the same with any of the knock off brands.
I made this dessert for Father's day in a beautiful trifle dish (double the recipe to fill the whole dish!), but it's also really fun to make it in little jars. The jars also work as portion control for me...
Enjoy, fellow banana lovers!
Bourbon Banana Wafer Pudding (adapted from Amanda's Banana Wafer Pudding)
- 1 packet of Jello instant vanilla pudding
- 2 cups milk (I used 2%)
- 2 oz. bourbon
- 1 cup heavy cream
- 1 box of Nila Wafers (you won't need the whole box)
- 2 ripe bananas
Combine instant pudding and cold milk in a bowl and whisk for 2 minutes until smooth. Whisk the bourbon in, and then let it sit. In a separate bowl, whip the heavy cream with an electric mixer until peaks form. Fold 3/4 of the whipped cream into the pudding mixture.
Start assembling the dish(es) by layering Nilas, pudding mixture, and sliced bananas. Keep repeating until full, and then top with remaining whipped cream. Garnish with Nila crumbs.