No-Bake Banana Pudding Recipes

Banana pudding is an all time favorite dessert snack that can be enjoyed any time of the day  or year.  With the Sabbath ordinances we cannot cook or bake, so, a couple of us sisters have shared our family favorite no-bake banana pudding recipes below.

“She looketh well to the ways of her household, and eateth not the bread of idleness.” Proverbs 31:27

No Bake Banana Pudding Recipe #1

CREAMY BANANA PUDDING by Ms. Mary

1 (14oz Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 1/2 cups cold water
1 (3 1/2 ounce) package instant vanilla pudding (not the one with gelatin)heringredient
2 cups (1 pint) whipping cream, whipped
1 large box Nabisco vanilla wafers
3-5  ripening bananas, sliced (they are sweeter when dark)

In a large mixing bowl, combine Eagle Brand and water. Add pudding

mix, beat until well blended. Chill 5 minutes.  Layer the bottom of

your dish with wafers, next layer with bananas, spread some pudding

mixture over top, spread whipped cream and repeat until all gone. Chill

thoroughly. Garnish with wafers crumbs if desired. Refrigerate

to keep cold, and make sure to refrigerate leftovers.
VanillaCream

 

No Bake Banana Pudding Recipe #2

by Taza Payan

Ingredients:

4 Ripe Bananas
1 Pack Pecan Shortbread Cookies
4 Cups of Vanilla Pudding by JeLLo (wholefoods brand without gelatin)mi ingredient
1 Can Coconut Milk
1 Teaspoon Cinnamon Powder

Tools:

Knife for slicing
10 X 10 Chafing pan
Whisk
Mixing Bowl

How to Prepare:

Pour all the pudding into a mixing bowl then whisk until smooth and creamy, add a little coconut milk if necessary.  Next, chop bananas into small diskette circles.
On the bottom layer of the chafing pan pour a little creamy vanilla pudding, then lay cookies down flat for the next layer. Next place banana disks on the cookies and add another layer of vanilla pudding. Repeat by placing a layer of cookies on top of the bananas, more bananas on top of those cookies and then vanilla pudding on top of that.
The last layer should be cookies.  Now shake and pour the entire can of coconut milk over the cookie, banana, and pudding mixture.  Garnish the top of the pudding with sprinkled cinnamon powder then cover and store in the refrigerator for at least 1 hour before serving.

Served

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