Patti LaBelle Banana Pudding Recipe
Discover the ultimate patti labelle banana pudding recipe - a creamy, dreamy dessert that's easy to make and sure to delight your taste buds.
Equipment
- Mixing bowls
- Whisk
- 9×13 inch baking dish
- Electric mixer
- Spatula
Ingredients
- 2 packages 3.4 oz each Vanilla instant pudding mix
- 4 cups Whole milk
- 1 can 14 oz Condensed milk
- 1 teaspoon Vanilla extract
- 1 container 8 oz Whipped topping
- 1 box Vanilla wafers
- 5-6 Ripe bananas
- To taste Salted caramel sauce
Instructions
Mixing the Pudding
- In a large mixing bowl, combine the vanilla instant pudding mix with whole milk. Whisk until smooth.
- Add condensed milk and vanilla extract. Mix until well incorporated.
- Fold in half of the whipped topping gently, keeping the mixture light and fluffy.
Layering the Goodness
- Start with a layer of vanilla wafers at the bottom of your baking dish.
- Follow with a layer of sliced bananas. Make sure they’re not too thick or too thin.
- Place half of the pudding mix on top of the bananas. Spread evenly.
- Repeat the layers: wafers, bananas, and then the remaining pudding.
The Finishing Touch
- Top off with the remaining whipped topping. Spread it out to cover the pudding.
- Drizzle salted caramel sauce over the top for that extra zing.
Notes
A few pearls of wisdom to make your patti labelle banana pudding even more spectacular:
- For an extra touch of flavor, lightly toast the vanilla wafers before layering.
- If you prefer your bananas to retain their color and firmness, a light brush with lemon juice will do the trick.
- Chill the pudding for at least 3 hours before serving to let the flavors meld beautifully.