Creamy Dreamy Banana Pudding
Ingredients:
6 bananas, sliced
4 packages Pepperidge Farms Dublin Butter Cookies
3 cups heavy whipping cream
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
1 3.4-ounce box instant banana pudding mix
1 3.4-ounce box instant vanilla pudding mix
2 1/2 cups whole milk
1 cup chocolate hazelnut spread, like Nutella
8 chocolate hazelnut candies, like Baci or Ferrero Rocher, chopped
To make the pudding:
In a large bowl, whisk together the banana pudding mix, vanilla pudding mix, and whole milk until smooth and thickened, about 2 minutes. Set aside.
In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until completely combined and silky.
Add the pudding mixture to the cream cheese mixture and beat until smooth.
In another large bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the Nutella and continue whipping until the cream forms medium-stiff peaks and the Nutella is completely incorporated.
Gently fold the Nutella whipped cream into the pudding mixture until no streaks remain. Don’t overmix - you want the finished pudding to be light, fluffy and dreamy!
Put it all together:
Choose a large trifle dish or deep glass serving bowl so you can see all those beautiful layers.
Start with a layer of Dublin Butter Cookies, followed by a layer of sliced bananas. Spoon a generous layer of the creamy banana pudding mixture over the bananas.
Repeat the layers—cookies, bananas, and pudding—until you've used all of the ingredients, finishing with a layer of the pudding.
Cover and refrigerate for at least 4 hours, or preferably overnight. This gives the cookies time to soften slightly while still keeping some of their buttery texture.
Serve chilled and prepare yourself for everyone to ask for the recipe! Just before serving, sprinkle generously with the chopped chocolate hazelnut candies.