I love the classic look and ease of whole vanilla wafers on top, but feel free to garnish other ways.

You can’t eat just one of these sweet treats! They are so yummy, you’ll be squirreling them away by the handful. You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Don’t worry, all of your favorite banana pudding components are there, they just look a little different! Whether you’re celebrating a birthday party or just relaxing at home, you can always enjoy the simple taste of Nilla Wafers.

Third, add about 1 1/2 teaspoons of filling for a mini muffin pan on top of your crust. For a regular sized muffin pan, you will add about 2 tablespoons of filling. The recipe for vanilla wafers or sugar wafers was first invented in the late 19th century by German-American confectioner Gustav A. Mayer on Staten Island. [7] [8] [9] He sold his recipe to Nabisco, and Nabisco began to produce the biscuits under the name Vanilla Wafers in 1898. [1] By the 1940s, Vanilla Wafers had become a major ingredient in the Southern cuisine staple banana pudding, and Nabisco began printing a banana pudding recipe on the Vanilla Wafers box. [10] [11] The name of the product was not changed to "Nilla Wafers" until 1967. [1] [12]I live in the dark depths of Cumbria, about as far from London as you can get in this country. Don't have a Waitrose any where near although I could get similar biccies at any other supermarket I'm sure.

Spread the whipped cream or whipped topping on top. Cover and refrigerate the banana pudding for at least one hour, but three hours would be better. I think this would be really pretty with some crushed nilla wafers on top. Banana and vanilla are two flavors that go well together. That couldn’t be truer than in this recipe. Once chilled, place heavy whipping cream, 2-3 tablespoons of powdered sugar, and 1/2 teaspoon vanilla extract in a COLD large mixing bowl and use an electric hand mixer to whip together on medium-high speed until stiff peaks form. Also, be sure to pipe your Nilla Wafers in small mounds of approximately 2 teaspoons, as this cookie is expected to spread since there is no chilling process. In a separate COLD mixing bowl, make the homemade whipped cream by combining heavy whipping cream, 2-3 tablespoons of powdered sugar, and 1/2 teaspoon vanilla extract and whipping on medium-high speed with an electric hand mixer until stiff peaks form. It usually only takes 1 minute or so.Banana pudding keeps well in the fridge for up to two days. The bananas will start to turn brown and mushy beyond that point. Separately, whisk together dry ingredients. Stir half into the wet ingredients, then stir in your milk, then the rest of the dry ingredients. This just makes a more cohesive batter than if you were to add the milk with the butter mixture (where it tends to separate). Nabisco Vanilla Wafers box, prior to the 1967 name change Banana pudding with Nilla wafers around the outside From puddings to dips, there’s a recipe for everyone on this list! These desserts range from rich and decadent truffles to light and airy dips.

Pour half the pudding on top of the bananas. Repeat with another layer of Nilla Wafers, a layer of banana slices, and the other half of the vanilla pudding. Bananas brown easily, so slice them only when you’re ready to use them. If you’ve sliced them too early, keep them in the fridge to delay the discoloration.Pipe even mounds of dough onto a cookie sheet, leaving 1.5-2 inches of space between each one (expect them to spread and double in size). All-purpose flour. I tested this recipe with all-purpose and cake flour hoping for a finer crumb and a slightly more crumbly results with cake flour. To my surprise, the all-purpose flour won every time. Possibly also worth noting: I tried many versions using cornstarch (one of my favorite secret ingredients). I was sure it would help me get the consistency I was looking for, but ultimately that proved to not be the case! This Dreamy Layered Nilla Wafer Banana Pudding Dessert easily goes on my Top 10 list of favorite desserts not only because it’s super yummy, but because it’s SO easy to make! If you find your banana pudding has turned watery at any point after storing it, it’s probably due to letting it get too warm from sitting out. It’s a great no bake dessert to make ahead a couple days in advance and banana pudding is one of those desserts that gets better the longer it’s refrigerated.