White Chocolate Banana Pudding
The perfect dessert for Easter Brunch, summer gatherings, or Sunday Dinner!
Farmers Market Banana Pudding
Years ago I had a sweets stand at the local farmers market. Every Friday from May - October I hauled all my cupcakes, mini pies, cookies, and two children to the farmers market in downtown Sevierville. It was one of the best things I ever said YES to, and one of the hardest. By participating in the farmers market, I developed so many great working relationships. It is essentially what took my hobby of baking to the next level!
I forever have a special place in my heart for all the people that set up at farmers markets. It’s a lot of work y’all. Basically I cooked and prepped for two days prior. Then loaded my car. Drove to market, unloaded my car. Set up a tent and a table. Displayed my goodies. Spent 5 hours there, took down my tent, repacked my car. Came home, unpacked my car, washed the dishes, put everything away. Then did it again next week!!
You may be asking what this has to do with banana pudding? Well, as the days got warmer the cupcakes didn’t hold up as well at the market. Heat and sunshine can take a toll on frosting and pretty soon you have a hot mess (literally!) So, as the days got warmer I decided to change my menu. Insert Banana Pudding!!
I whipped up this White Chocolate Banana Pudding and layered it in clear, disposable cups inserting the spoon into the cup through the straw hole in the lid. I took a big ice bucket to market to keep the puddings cold and it was a total hit!!
Go Bananas!!!
I’ve linked some kitchen gadgets for your bananas including this Counter Food Storage Bin to story your bananas.
Banana Slicer This also chops cucumbers perfectly too!
Fruit Saver Bags these are good for all types of produce.
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White Chocolate Banana Pudding
Ingredients
1 box Vanilla Wafers
4-6 bananas, sliced
2 small boxes Jello white chocolate flavored flavored pudding
2 cups milk
8 oz Philly cream cheese, softened
14 oz can Eagle Brand sweetened condensed milk
1 large tup Cool Whip
DIRECTIONS
•With an electric mixer blend pudding mix and milk together. Add cream cheese, sweetened condensed milk and melted white chocolate and continue to mix well.
• Using a rubber spatula, fold in half of the Cool Whip. Reserve remaining Cool Whip for the top layer.
•Layer Dessert: In a clear bowl or dessert dish add a layer of wafer cookies followed by a layer of the filling, then a layer of sliced bananas.
•Continue to layer ending with remaining filling. Do not use bananas as your top layer. As they oxidize they will turn brown and it will not be pretty so be sure they are inside the dessert (under the filling) to protect them from this.
•Add remaining Cool Whip to the top of the dessert and sprinkle with crushed remaining cookies. I like to grate some additional white chocolate to the top also.
•Refrigerate dessert until ready to serve.
•Make ahead up to one day.
(You will notice I share what brands I use. I feel that it matters. With my experience, different brands sometimes have altering ingredients that can change the outcome. This is definitely true for cream cheese. So use the good stuff y’all!)
