Banana Pudding

INGREDIENTS

Pudding

• 1 cup cane sugar
• ¼ cup cornstarch
• ¾ tsp kosher salt
• 2 cups milk
• 1 ¼ cups heavy cream
• 1 large egg (beaten)
• 1 Tbsp vanilla extract
• 1 Tsp vanilla bean paste
• ¼ Tsp turmeric (natural coloring, don’t worry you won’t taste it)

Whipped cream

• 3 cups of heavy cream
• 1 tsp vanilla bean paste

Cream cheese mix

• 1 can sweetened condensed milk
• 8 oz pkg cream cheese

Crumble

• 2 cups of nilla wafers
• ¼ cup of melted butter

Topping

• 7 medium ripe bananas ( 3 chopped small inside pudding, 3-4 sliced banana for topping )
• 1 box mini Nilla wafers
• 1 bag mini chessmen cookies
• Edible gold leaf sheets

INSTRUCTIONS

• In a med-size pan, whisk sugar, corn starch, and salt. Add milk and cream then whisk once more. Add an egg and place over heat and allow it to start to bubble. Make sure to keep whisking once bubbling. Allow to cook for 30 sec and take off the heat. The pudding should be thick. Add vanilla and place a plastic wrap on the surface of the pudding and refrigerate for 2-3 hours.
• When ready to make whipped cream, mix heavy cream and vanilla until you get stiff peaks. Next in a new bowl blend cream cheese and condensed milk until smooth. Then, add pudding to the cream cheese mixture. Now fold in the whipped cream with the pudding mixture. Fold in 3 chopped-up bananas.
• For crumble, add wafers to the food processor and blend until fine. Add melted butter and pulse a few times.
• Finally, start layering. Start with crumble on the bottom, mini nilla wafers, sliced banana, and then pudding. Repeat for 2-3 layers. Allow it to sit in the fridge for at least 3 hours to soften up. When ready to enjoy, Top off with chessmen cookies, sliced bananas, and pieces of gold leaf! That’s it! Enjoy