No-Cook Banana Pudding (No Jell-O Mix)
This no-cook banana pudding uses actual bananas for its custard base versus box mix or a stovetop egg custard, and it only requires a total of 7 ingredients!
Equipment
- 1 High-Speed Blender
- 1 Knife
- 1 Plastic Spatula(s)
- 1 Plastic Spoon
- 1 Large Mixing Bowl
- 1 Pyrex Dish (9 x 13 or 8 x 11 works)
- Measuring Cups/Spoons
Ingredients
- 8 Medium Ripe Bananas (divided)
- 14 Oz Sweetened Condensed Milk
- 8 Oz Truwhip (or equivalent Whipped Topping)
- 2 Pkg Pepperidge Farms Chessmen Cookies
- 4 TSP Lemon Juice
- 1/2 TSP Turmeric
- 1/2 TSP Xanthan Gum
Instructions
- To a high-speed blender, add 4 sliced ripe bananas, lemon juice, sweetened condensed milk, turmeric and xanthan gum, then blend for 1-2 minutes (or until it achieves a lump-free, pudding-like consistency).
- Transfer the pudding to a bowl and allow it to continue thickening for 10-15 minuetes, or until it reaches a custard-like consistency.
- While pudding is thickening to a custard, proceed to slice the other 4 ripe bananas into round but firm slices (approx. 1/4" in thickness) and begin layering your pyrex dish, first with cookies then with the sliced bananas.
- Once pudding achieves a custard-like consistency, add thawed whipped topping to the bowl and gently fold together with custard until blended.
- For the next layer, add half of the blended custard base and spread it around until it forms an even layer and the whole bananas are completely covered.
- Repeat layers until all of the cookies, whole bananas, custard and whipped topping have been used up.
- Cover bowl and chill in refrigerator for a minimum of 4 hours before serving (optional).