Welcome to episode three of Chef Rick’s Tasty Tuesday!
If you haven’t tried Chef Rick’s creamy and delicious Banana Pudding, trust us — this is going to easily become your new favorite dessert. This tasty treat will be served as dessert in our three-course 801 Supper Club dinner menu. Browse and purchase your 801 Supper Club tickets here.
Try to master Chef Rick’s banana pudding yourself OR join us for a night of food and song at our first 801 Supper Club of the season featuring Josh Young!
1 Box Instant Vanilla Pudding Mix (3.4 oz.)
1/2 Cup Sweetened Condensed Milk
1 ¾ Cup Milk
3 Cups Heavy cream
1 ½ Cup Powdered Sugar
1 Teaspoon Vanilla Extract
1 Box Nilla Wafers, Crushed (12 oz.)
3 Medium Bananas, Sliced
In a medium-sized bowl, combine instant pudding mix, sweetened condensed milk and milk and mix until well mixed. Pudding must be refrigerated for 2-3 hours until completely firm.
Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but it will help when making whipped cream.
Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar and vanilla extract, increasing speed to high and beat until stiff peaks form.
Slowly fold whipped cream into pudding until combined.
Crush Nilla Wafers. In a 9-inch square pan, put down a layer of parchment paper on the bottom of the pan. Sprinkle the bottom layer with crushed Nilla Wafers.
Slice bananas and place a layer of sliced bananas over the wafer. Pour half the pudding in the pan and gently spread over the bananas. Sprinkle another layer of wafers and bananas and top with remaining pudding. Sprinkle the top with any leftover wafers.
Refrigerate at least 2 hours before serving.