This is the best when made the day of and has a few hours in the refrigerator. Serving SuggestionsĪfter assembled, refrigerate the strawberry pudding until ready to serve. Crush a few leftover cookies to sprinkle on top and garnish with a strawberry. Repeat with two more layers, then top with the reserved whipped cream. Add another layer of cookies, then top with sliced bananas and strawberries. Use a rubber spatula to spread a third of the pudding mixture on the bottom and line a row of wafers around the glass so you can see them. Start the layers with the wafers in the bottom of the trifle dish. Remember to reserve two cups of whipped cream and then use a spatula to mix the remaining whipped cream and pudding together.Īssembling the banana strawberry pudding is the best part of this recipe! I love using a trifle dish because it looks beautiful when everything is layered. Once the pudding is set and the cream is whipped, it is time to mix the two together. Be careful to not over whip the cream, it should be soft and fluffy like a cloud, and not grainy in texture. Start on low speed and gradually increase as the cream becomes fluffy. The best way to do this is to use either a hand mixer or stand mixer and beat the cream with powder sugar and vanilla extract. Instant pudding sets quickly so make your whipped cream while the pudding sets. This will prevent getting the ”skin” on top of the pudding which isn't very appealing. Press plastic wrap on top of pudding and refrigerate. Add a can of sweetened condensed milk to the pudding and stir till combined. In a large mixing bowl, combine instant pudding and milk stirring with a whisk until the lumps have completely dissolved. If they are overly ripe and brown, save those for banana muffins because they will not hold up well in banana pudding. The difference between them is that heavy whipping cream contains more milk fat so it will hold it shape longer.īananas- choose ripe bananas that are at the perfect ripeness for eating. Heavy cream- or whipping cream can be used interchangeably in this recipe. Make sure to get the larger 5 ounce package of vanilla pudding mix. It has a fresh flavor that meshes well with bananas and strawberries. Instant vanilla pudding- is so easy to make and sets quickly. See the recipe card below for full instructions.Easy Fudgy Condensed Milk Brownies Recipe I also like to freeze the juice with zest until I’m ready to make a pie. Pro tip: Juice the key limes a few days in advance. Each component only takes a few minutes to prepare and they may be done in advance. People always marvel over how amazing this key lime pie is, but it’s secretly easy to make. It makes such a big difference with this pie! I highly recommend using my homemade whipped cream over store bought. The graham cracker crumbs may be substituted with ground gluten free graham crackers to make the crust gluten free. I have never tried using an egg substitute, so I do not recommend using it. The egg yolks add richness and structure to the filling. This is one of the primary ingredients for classic key lime pie, and there is no substitute that I would recommend. If you can’t find fresh key limes, I’ve used regular limes and even lemons before and it was delicious! I highly recommend using fresh key lime juice for this recipe as bottled just doesn’t have that fresh flavor.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |