No sweaty stovetop stirring.
No instant vanilla pudding.
The lemon flavor is barely detectable.
Simply Recipes / Grace Elkus
And the condensed milkprevents the whole thing from curdling.
How To Make No-Cook Banana Pudding
This will serve eight to 10 and can easily be doubled.
This is just enough lemon juice to thicken the pudding, but not enough to impart a lemony flavor.
Simply Recipes / Grace Elkus
Instead, it brightens the pudding and helps balance the sweetness.
Gently fold the whipped cream into the pudding until no streaks remain.
Wipe out the bowl you used to whip the cream.
Simply Recipes / Grace Elkus
Add the sliced bananas and the remaining 1 tablespoon lemon juice to the bowl.
Toss to coat the bananas.
(This will helpprevent them from browning).
Simply Recipes / Grace Elkus
Spread one-fourth of the pudding in the bottom of a 2-quart baking dishany shape will do.
Top with one-third of the wafers, followed by one-third of the banana slices.
it’s possible for you to eyeball all of this.
Cover the baking dish with plastic wrap.
Refrigerate for at least two hours or overnight.
Serve cold, topped with more whipped cream, if desired, and crumbled Nilla wafers, a non-negotiable.
Tips for Making No-Cook Banana Pudding
Repeat after me: this recipe is flexible!
Prefer a cuteMason jar presentation?
That works, too!
For a tropical twist, swap the lemon for lime and garnish with some coconut flakes.
The biggest thing to consider is how the dish changes as it sits in the fridge.
A two-hour chill will result in slightly-softened cookies, while 24 hours will make them one with the pudding.
The good news is that theres no wrong way to do it.
