Four Layer Banana Pudding Dessert Food

BANANA PUDDING DESSERT

Steps:

• 1. Combine milk, vanilla, and water. Next blend pudding mix and cool whip
• 2. Layer wafers, then bananas, then pudding mix, ending with the pudding mix.
• 3. Refridgerate several hours or overnight

KETO SUGAR-FREE BANANA PUDDING

Steps:

• In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
• Meanwhile, in a medium bowl, whisk the egg yolks.
• Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
• Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don't dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
• Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
• Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
• While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
• Line a 9x13 inch baking dish with one layer of coconut flour shortbread cookies.
• Make the keto whipped cream according to the instructions here.
• Gently fold one cup of whipping cream into the pudding mixture using a spatula.
• Spread the pudding mixture over the cookies in the baking dish.
• Spread the remaining whipped cream over the pudding layer.
• If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
• Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.

BANANA PUDDING DREAM DESSERT

Steps:

• Mix the crushed Golden Oreos and butter. Press into the bottom of an 8x8" or 9x9" square pan. Chill 10 minutes.
• Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
• Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
• Top with remaining whipped topping and some additional crushed Oreos for decoration.
• Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
• Chill at least 2 hours before slicing and serving.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

FOUR LAYER DELIGHT

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

MY BEST BANANA PUDDING DESSERT

Steps:

• In a large mixing bowl beat together vanilla pudding mix and milk for 2-3 minutes until it begins to thicken. Blend in the sweetened condensed milk and mix until smooth. Stir in vanilla extract and fold in the thawed Cool Whip.
• In a 13x9x2 glass dish layer the bottom with Nilla wafers, add a layer of sliced bananas over top of wafers. Pour enough pudding mixture over top of the first layer of wafers and bananas to cover,leaving some pudding for more layers.
• Repeat layers of wafers,bananas and pudding.
• End with a few wafers on top.
• Cover and chill in refrigerator for several hours.

FOUR LAYER BANANA PUDDING DESSERT

Steps:

• In a large bowl, combine milk and pudding mix. Stir until smooth. Set aside.
• In a separate bowl, combine cream cheese and sweetened condensed milk. Stir until smooth. For best results, use an electric mixer. Fold in whipped topping.
• Add the two mixtures together and stir until well combined.
• Line the bottom of a 9x13 pan with one layer of Chessmen cookies.
• Place sliced bananas on top of the cookie layer.
• Pour pudding mixture over the banana layer.
• Top with another layer of Chessmen cookies.
• Refrigerate until ready to serve.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

LAYERED BANANA PUDDING

Steps:

• In a large saucepan, combine the flour and brown sugar. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool to room temperature without stirring. Fold in the whipped cream. , Layer a third of the pudding in a 2-qt. glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and refrigerate for at least 1 hour before serving.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

BANANA PUDDING BROWNIES

Steps:

• Preheat oven to 325F.
• Dump brown sugar, granulated sugar and melted butter into a large mixing bowl.
• Stir until combined.
• Add the vanilla extract and eggs to the bowl.
• Stir well.
• Add the flour, cocoa powder and salt to the bowl.
• Stir until all of the ingredients are fully combined.
• Add the chocolate chips to the bowl.
• Stir the chocolate chips into the brownie batter.
• Line a 9 x 13 inch baking pan with aluminum foil and spray it well with cooking spray.
• Pour the brownie batter into the pan and spread it out evenly.
• Place the baking pan in the oven and bake the brownies until a toothpick inserted in the center comes up almost clean with just a few crumbs. 18 - 20 minutes.
• Set the brownies aside to cool while you prepare the pudding mixture.
• Pour the instant pudding mix and milk into a large mixing bowl.
• Use an electric mixer to beat the pudding mix and milk until a very thick mixture forms.
• Add the chopped banana to the bowl.
• Continue mixing with the electric mixer until no large chunks of banana remain.
• Add the Cool Whip to the bowl.
• Use a rubber spatula to fold the Cool Whip into the pudding mixture.
• Once the brownies are slightly warm but not too hot, dump the pudding mixture on top of the brownies and spread it out evenly.
• Place the banana slices on top of the pudding mixture.
• Sprinkle the vanilla wafer cookie crumbs on top.
• Place the pan in the refrigerator and chill for at least 3 hours to set.
• After 3 hours remove the pan from the refrigerator and use the foil to lift the brownies from the pan.
• Slice the brownies into 24 squares.
• Serve and enjoy!