Banana Cream Dessert (OMG!)
March 24, 2015
Categories: Desserts, Fancy/Entertaining, Puddings, Dairy, Fruit, Banana, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, One-Pot Meal, No-Cook, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Summer, Refrigerator, Pudding Mix, Make it from scratch, Kosher Dairy more
"Over the top fantastic, don't even think about calories when you eat this!"
- Serving Size: 1 (279.9 g)
- Calories 858
- Total Fat - 39.2 g
- Saturated Fat - 21.7 g
- Cholesterol - 12.3 mg
- Sodium - 203.5 mg
- Total Carbohydrate - 94.9 g
- Dietary Fiber - 5.5 g
- Sugars - 45 g
- Protein - 15.7 g
- Calcium - 588.7 mg
- Iron - 35 mg
- Vitamin C - 3.8 mg
- Thiamin - 2.8 mg
In a large glass bowl (a trifle bowl works) combined the condensed milk with cold water from the can. Add the dry pudding mix and well again. Place in fridge until starts to set, about 5 min.
Fold in sour cream and 3/4 of Cool Whip.
Cover a large bowl with vanilla wafers going up the sides of the bowl.
Slice 1-2 bananas, place them in the bottom of the bowl.
Sprinkle chopped nuts in and drizzle hersheys syrup over being careful not to use too much that it pools.
Add a third of pudding over the nuts banana and syrup. Sometimes I even crush a little cookie between layers.
Start slicing another banana or so on top and add more chopped nuts syrup etc. Until you use up all the pudding bananas chopped nuts, remember not too heavy on the chocolate syrup!
Top with Cool Whip that you have left over. If you want you could sprinkle more nuts over the top.
Refrigerate for 3 or more hours before serving.
Tips & Variations
- Large glass bowl