Banana Pudding for Your Barbecue
Ingredients
1 (14-ounce) can sweetened condensed milk
1½ cups ice-cold water
1 (3.4-ounce) package instant banana pudding mix
3 cups cold heavy cream
Vanilla wafers or Biscoff cookies, for serving
Directions
Using a hand mixer or stand mixer, in a medium-sized mixing bowl, combine the condensed milk and water. Start by using the hand mixer or stand mixer on medium speed until well combined, about 1 minute. Add the instant pudding mix to the bowl and continue to beat until there are no lumps and the mixture is smooth, about 2 minutes.
Transfer the mixture to another medium bowl, cover and refrigerate until firm, for at least 1 hour or up to overnight.
Using a hand mixer or stand mixer with the whisk attachment, whip the heavy cream on medium speed until the cream starts to thicken, about 1 minute. Then, increase the speed to medium-high and continue whipping until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the reserved pudding mixture to the whipped cream a spoonful at a time. Mix until well-blended and no visible streaks of pudding remain.
To serve, transfer the pudding mixture into mason jars or small bowls. Garnish each serving with vanilla wafers or Biscoff cookies.
*Biscoff cookies are a type of spiced shortbread cookie that originated in Belgium. Biscoff are known for their distinctive flavor, which is a combination of caramelized sugar, cinnamon and other spices.
