This banana chocolate chip cookie pudding is literally just as the name suggests. This lovely dessert is layered with creamy instant pudding, sliced bananas and chocolate chip cookies with hints of ginger. It is no-bake of course, and just a dream to have during the holidays. Make this and impress everyone at the dinner table. I think this is a great option for people who can’t cook.
You can start off by making the whipped cream. I have seen some banana pudding recipes use Cool Whip. I’ve never used that yet but if you are comfortable with that, then go ahead. I’m using homemade whipped cream from scratch in this recipe though.
So you fold in the whipped cream with the instant pudding mix. Then you add your condensed milk, milk ( I used almond milk), cinnamon and all the fall spices you love. Slice the bananas into thick slices and you can squeeze a bit of lemon or lime over them if you are concerned about them browning. You can use either a glass trifle container or a 13×9 inch casserole pan to layer your pudding. I used the former but mine was definitely too small so get a big ass trifle container. Trifle containers allow the layering to show really well so I think it’s cool for setting up the dining table.
Ingredients
5 slightly ripe bananas, peeled and sliced
30g vanilla instant pudding packet
1 cup almond milk (or dairy milk)
300g box chocolate chip cookies, plus extra to garnish
355ml condensed milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground ginger
2 cup heavy/whipping cream
2 tablespoons icing (confectioners') sugar
Instructions
- Using a hand mixer, beat the instant pudding with the cold milk, condensed milk, vanilla extract, cloves, ginger, cinnamon and nutmeg in a large bowl. Keep it refrigerated as you prepare the remaining ingredients.
- In a separate bowl, whisk the cream and the icing sugar together until stiff peaks form on the surface. Fold this into the instant pudding mixture from step 1.
- Layer this pudding with the chocolate chip cookies in the serving dish of your choice -it could be a trifle glass container, a 13x9 inch casserole dish, or parfait glasses. repeat until all the ingredients are used up.
- Wrap the top of the container of your choice with cling wrap or foil and refrigerate for at least 5 hours to set. This will also allow the cookies to soak up the pudding and become soft.
- Serve chilled always. Leftovers taste good for up to 2 days.
Notes
I used chocolate chip cookies but wafers and shortbread biscuits are traditionally used.