1770. Banana Jello Pudding

The most authentic banana pudding recipe is as authentic as today's America itself: comes from a box of Jello brand vanilla pudding sachets. 

This is a no-bake refrigerator dessert, spoonable and scoopable. Any mild flavor tea biscuit can be used.

Ingredients:

1 pk instant vanilla pudding

1 cup milk

1.5 cups heavy cream

3 Tbsp sugar

1/2 tsp vanilla extract

2 cups tea biscuits

3 bananas sliced

Method:

 

Before beginning, open the pudding packet and reserve 1.5 tablespoons of pudding mix in a medium bowl for the whipped cream layer.

In another medium bowl, use a whisk to combine the remainder of the pudding packet with the milk until no lumps remain. Set aside (will thicken in just a few minutes).

In the medium bowl with the reserved pudding mix, add in the heavy cream, sugar, and vanilla extract. Use the whisk attachment on an electric hand mixer to beat the cream until you achieve soft and billowy peaks. Beat a bit longer until medium peaks (peaks where the very top flops over) or stiff peaks. Don't overbeat.

Add half of the whipped cream to the pudding mixture and gently fold together with a spatula until no streaks remain.

Layer 1 cup of roughly broken tea biscuits into an 8"x8" square dish. Arrange them so they are in mostly one layer. Scatter half of your banana slices over the top. 

Using half the pudding mix, dollop small spoonfuls across the top of the cookies and bananas. Spread out with a rubber spatula or spoon. Push the cookies back down if they come up while you are spreading the pudding–it doesn't need to be perfect!

Repeat the layering process with the remaining 1 cup of roughly broken tea biscuits, banana slices, and pudding mixture. Smooth the top layer to ready it for the whipped cream.

Dollop spoonfuls of the whipped cream over the dessert and use a spoon or offset spatula to spread the cream. Chill overnight before serving.

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