Thursday, August 13, 2015
They were a resounding hit and as long as you have a helper or a John in the kitchen with you, assembly style, these move pretty quickly along. I particularly like to slice the bananas on an angle which allows for a larger slice which fills the entire sandwich! I don't know of any bananas that have the diameter of a vanilla wafer, if you know what I mean.
A quick tip about these delectable goodies? The longer the wafers stay in the fridge, the softer they become. The texture is amazing but the sandwiches fall apart pretty quickly! Therefore, I'd recommend pre-making them no more than 1 hour before you want to serve them.
Serves: 12 (48 sandwiches)
3/4 cups water
1/3 cups instant vanilla pudding mix
7 ounces sweetened condensed milk
1 1/2 cups heavy cream
96 vanilla wafers
2 bananas, thinly sliced.
In a large bowl, beat water, vanilla pudding mix, and sweetened condensed milk until well-combined. The mixture will be slightly thick. Cover with plastic wrap, over the top of the mixture to avoid a film from forming. Refrigerate at least 4 hours, preferably overnight.
In a large bowl, beat heavy cream until stiff peaks form. Then, gently fold a third of the heavy cream into the pudding mixture. Repeat a third at a time until all of the cream is incorporated and the mixture is very light and fluffy.
Now make the puddings. Place half of the vanilla wafers with the flat side up. Place a banana slice on each. Top with a tablespoonful of pudding. Close with another wafer, flat side down. Serve immediately or cover well and refrigerate up to 1 hour. Don't refrigerate too long or the wafers will not be able to hold the pudding!
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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