No Bake Banana Pudding

No Bake Banana Pudding

David’s Recipes – If you’re looking for a recipe with bananas, look no further than David’s mom’s no bake banana pudding. This banana pudding recipe uses vanilla wafers, walnuts and whipped cream to make a delicious treat the whole family will love. See step-by-step instructions on how to make this no bake banana pudding recipe here.
Now, mom’s recipe begins with something very easy and a great shortcut. It’s instant vanilla pudding mix. Just follow the simple direction on the box, it’s so easy. Now, one thing you like to do is something a little bit different instead of adding heavy cream to this, you like to add sour cream, tell me about that. Sour cream gives it a little bit more body; you have a little bit of tang. We’re going to use 8oz. Now in addition to this we also add something nice and sweet inside, this whipped topping 8oz, adding 4oz at a time. Now what we’re going to do is grab this spoon right here and get some big ‘ol dollops of whipped topping in there. This is going to be fantastic. This adds that sweet that you need. Now, we just want to fold this in. We don’t’ want to mix it too much, just get it in there to where it’s incorporated. The least amount you can do there the better. Now you also like to add a little extra richness, and it doesn’t take much but add just about a half a teaspoon of vanilla. That will just add so much flavor. I feel like I’m 10 years old sitting on the back porch again eating this out of a big ‘ol bowl and sneaking back for seconds when you weren’t looking. You have another little secret trick that I love to keep the bananas nice and fresh. Well, if you just sprinkle a little lemon juice on top they won’t turn brown so quickly plus it adds a nice little flavor. It adds a brightness to the recipe, and then you get a nice glaze as well. When you fold the bananas in the lemon juice, or toss it with the lemon juice, make sure that you don’t’ over work it because you don’t want the bananas to get mush or lose their shape because you need those for layering. What we’re doing is using a 9″x 13″ is putting a layer of nilla wafers — and you will use the whole box. Put a layer of the cookies first, and then a layer of the bananas and it’s just that simple and then the custard goes on top and you just layer as you go. You’ve got another little trick, you add vanilla to your mix but you also like to add a little texture to your banana pudding, chopped up walnuts and if you put just a few between each flavor and suddenly when you’re eating you come upon the crunch. Then cookies again, keep building layers until you have no ingredients. Then we’ll do bananas again and we’ll just do a little smoothing here make sure all the bananas are covered. And I bet we want to do another layer of those chopped walnuts again. Pretty it up. You can crush a few of these if you want to put them on top and just sprinkle them over top. Boy isn’t it interesting how when you come home memories come flooding back? Now, the extra whipped topping. Absolutely. Would you like to dollop it. If you dollop it you don’t mess up your pretty underneath and you still get the effect. And then, would you like some mint. Really make it pretty. Clusters in the corner. There we are. Now this will need to go in the fridge for a couple hours, or do if overnight. If you can’t do it overnight be sure it gets at least 2-3 hours in the fridge because it just sets up better. You know what, they say you can’t come home again, I beg to differ. It’s great to be home. So much fun and let me say to you pretty lady, happy, happy mother’s day. I love you. I love you, too.

Nana’s ”Nanner” Pudding

Ingredients:

3 (3.4-oz) packages vanilla instant pudding
4-3/4 cups whole milk
1/2 tsp vanilla extract
1 (8-oz) carton sour cream
1 (8-oz) container whipped topping, divided
1/2 cup chopped walnuts, divided
1 (12-oz) box vanilla wafer cookies
9 or 10 bananas, sliced
Juice from 1/2 a lemon
Preparation:

1) Mix the pudding and milk according to the package directions and then add the vanilla.
2) Fold in the sour cream, 4 oz of whipped topping, and 1/4 cup of chopped walnuts. Refrigerate until the pudding is set or is needed. (You can prepare the pudding up to two days ahead of time.)
3) Combine the lemon juice with the banana slices in a medium-size bowl; set aside.
4) In large bowl or casserole dish, alternate layers of wafers, bananas, and pudding mix, ending with the pudding.
5) Dollop the remaining whipped topping on top followed by 6 or 7 crushed wafers and the remaining chopped walnuts. Refrigerate until set.