Recipe- Banana Pudding

Oh my goodness, today's Banana Pudding recipe is to die for! I made it this past summer for a family picnic nd it turned out great. In fact, it was the first "gluten-free" thing that my Dad would actually eat...and eat...and eat some more.

I made it again a few weekends ago when we had our friends over for dinner and it was even more delish! None of us could stop raving about it. When we saw each other at church the following day. we were still going on and on about it. We still are talking about it, to this day!

I mean, I'm not a huge sweets person (I never have been!), but I was eating this for breakfast, for lunch, and for anything in between.

You have to make it! I made the gluten-free version of course, but it can go either way, as noted in the recipe below.

I'm retyping the recipe in a slightly different way because the way it was written is super-confusing. That being said, that caused me to make a mistake which I think actually turned the pudding for the better.

Here's the recipe:

The Best Gluten-Free Banana Pudding

(From: https://www.letthemeatgfcake.com/the-best-gluten-free-banana-pudding/)

Ingredients:

-1.5 2.7 oz bags of shortbread cookies or vanilla wafers (I use these- https://www.amazon.com/dp/B01LAX6N74?psc=1&ref=ppx_yo2_dt_b_product_details)

-4-6 large bananas, sliced

-2 cups cold milk

-14 oz package vanilla pudding mix

-2 cups heavy cream

-1/4 cup powdered sugar

-1 tsp vanilla extract

-1 8 oz package cream cheese, softened

-1 (4 oz) can sweetened condensed milk

Steps:

-Line bottom of 9x13-inch baking pan with half of vanilla wafer cookies, followed by all of the banana slices

-In a small bowl, combine milk and pudding mix. Whisk until smooth. Cover with plastic wrap and refrigerate until ready.

-In a bowl with stand mixer, whip heavy cream using the whisk attachment until soft peaks form. Slowly add powdered sugar and vanilla extract; continue to whip until stiff peaks form. Scrape from bowl and place into another container. Refrigerate until needed.

-In same bowl that was used for whipping the cream, use the same whisk attachment to whip cream cheese until smooth.

-Slowly add sweetened condensed milk and continue to whip until smooth and combined.

-Fold whipped cream into cream cheese mixture, followed by pudding mixture.

-Spread onto bananas in pan. Top with the rest of the cookies. Cover and set in the refrigerator for at least 4 hours, preferably overnight. Cookies should become soft after sitting long enough.

*I usually top with bananas too!

Make this and tell me how amazing it was!