HOW TO MAKE INSTANT BANANA PUDDING WITH WHIP CREAM RECIPES
SOUR CREAM BANANA PUDDING RECIPE - FOOD.COM
This pudding is very smooth and yummy. I got it from a cookbook where I worked. It is so simple to make. Less calories if using sugar free pudding, low fat sour cream and lite cool whip.
Total Time 10 minutes
Prep Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Make pudding according to box directions.
- Add sour cream and mix well.
- Fold in cool whip.
- In large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers.
- Refrigerate at least 1 hour before serving.
- Must be covered and kept in refrigerator.
Nutrition Facts : Calories 357.4, FatContent 15.2, SaturatedFatContent 7.2, CholesterolContent 6.6, SodiumContent 244.2, CarbohydrateContent 54.2, FiberContent 2.4, SugarContent 17.1, ProteinContent 3.1
BEST BANANA PUDDING CAKE RECIPE - HOW TO MAKE BANANA ...
This cake from Delish.com takes banana pudding to the next level.
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 8-10
Number Of Ingredients 12
Steps:
- Make cake: Preheat oven to 350°. Line two round 9" cake pans with parchment paper and grease with cooking spray. Prepare cake mix according to package instructions. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cakes cool for 10 minutes in pans then invert onto wire racks to cool completely. Make pudding: In a large bowl, combine pudding mix and milk and stir until thickened, about 5 minutes. Fold in Cool Whip. Make buttercream frosting: In a large bowl using a hand mixer, combine butter, 3 cups powdered sugar, vanilla, and salt. Beat until light and fluffy. Add remaining sugar and heavy cream and beat until smooth. Assemble cake: Using a serrated knife, cut off the rounded top of each cake to level. Top one cake with a layer of pudding then top with most of the banana slices (reserve some for garnish). Place second cake on top and frost entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake. Transfer remaining buttercream to a piping bag fitted with a large star tip and pipe large swirls around the top of the cake. Decorate with Nilla wafers and more banana slices.
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