A southern classic dessert, Chocolate Banana Pudding is a twist on the original.
Servings: 12 servings
Calories: 241 kcal
instant vanilla pudding mix
14-ounce can sweetened condensed milk
unsweetened cocoa powder (I used Ghirardelli
12-ounce package chocolate wafer cookies
In a large bowl, whisk together the water, pudding mix, sweetened condensed milk and cocoa powder until smooth and thick. Cover with plastic wrap and refrigerate for 2 hours until set.
In a medium bowl, beat the heavy cream until stiff peaks form. Working in thirds, fold the whipped cream into the pudding mixture until combined.
Place one layer of wafer cookies in the bottom of a trifle bowl and then top with a layer of bananas. Spread a layer of pudding on top of the banana and then repeat until all the ingredients have been used (or your bowl is filled to the top.) finishing with a layer of pudding. Cover and refrigerate for 1 hour or overnight. Sprinkle with crumbled chocolate wafers and garnish with banana before serving, if desired.
Recipe adapted from Magnolia Bakery's Banana Pudding recipe. Prep time includes chilling.
Chocolate Banana Pudding
Amount Per Serving (1 g)
Calories from Fat 198
% Daily Value*
Saturated Fat 13g81%
Vitamin A 895IU18%
Vitamin C 2.9mg4%
* Percent Daily Values are based on a 2000 calorie diet.