Banana Pudding

Name: Banana Pudding
Prep time: 15 min
Yield: 24
Cuisine: American,
Ingredients: 4 small ripe bananas; 2 cups milk; 2 tsps pure vanilla extract divided; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1 container (8 oz) sour cream; 1 container (8 oz) frozen whipped topping thawed; 70 vanilla wafer cookies (about 11 ounces); 1 cup heavy cream; 1 tsp sugar

Enjoy this easy, no-bake banana pudding whenever the craving strikes. McCormick® Pure Vanilla Extract brings rich, comforting vanilla flavor to creamy banana pudding, layered with vanilla wafers and whipped cream.

15m

PREP TIME

248

CALORIES

9

INGREDIENTS

Servings: 24

Ingredients

4 small ripe bananas
2 cups milk
2 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
2 packages (3.4 ounces each) instant vanilla pudding mix
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed
70 vanilla wafer cookies, (about 11 ounces)
1 cup heavy cream
1 teaspoon sugar

KEY PRODUCTS

INSTRUCTIONS

1 Place 2 of the sliced bananas, milk and 1 teaspoon of the vanilla in blender container. Cover. Blend on high until smooth, about 30 seconds. Transfer to large bowl. Add pudding mix; whisk 2 minutes. Gently stir in sour cream and whipped topping. Set aside.
2 Arrange about 30 of the vanilla wafers in bottom of 8x8-inch baking dish. Spoon half of the pudding mixture over top, spreading evenly to cover. Layer 30 of the remaining cookies over top of the pudding. Arrange remaining banana slices over top of cookies. Spoon remaining pudding mixture evenly over top. Cover with plastic wrap. Refrigerate at least 2 hours or overnight.
3 Beat heavy cream, sugar and remaining 1 teaspoon vanilla in medium bowl with electric mixer on high speed until soft peaks form. Coarsely crush remaining 10 cookies. Spread whipped cream evenly over banana pudding. Sprinkle with cookie crumbs to serve.