Hi everyone. Here is a take on a classic, banana pudding! Gluten-free but no one will even know the difference, we promise. We hope you will give this a try, even if you just use it as a jumping point to your own take on it. If you try it out, we’d love to hear what you think! Feel free to leave a comment, message us on Facebook, or email us directly at ezglutentestkitchen@elisa-tek.com. We’d love to see any photos you might want to share as well. Now on to the recipe! As always, notes for the recipe are at the bottom!
Ingredients
2 5oz box of gluten-free banana pudding mix
1 cup powdered sugar
4 cups whole milk
8oz cream cheese, softened
1 14oz can sweetened condensed milk
5 cups heavy whipping cream
2 teaspoons pure vanilla extract
12 medium bananas, sliced about ¼ in thick
4 boxes gluten-free vanilla wafer
Instructions
Use an electric or stand mixer to make the pudding, cream cheese mix, and homemade whipped cream. You don’t need to wash the beater(s) between steps as will be mixed in the end.
Pudding: In a medium sized bowl, combine the whole milk and pudding mix, blend well until smooth and it begins to thicken.
Cream Cheese: In a large bowl, combine the cream cheese and sweetened condensed milk together. You can add your vanilla extract here if you are using Cool Whip instead of making whipped cream.
Whipped Cream: In a medium sized bowl, whip together the heavy whipping cream, pure vanilla extract, and powdered sugar. It helps to add your powdered sugar slowly, so it doesn’t all clump together.
Now it’s time to combine the pudding and cream cheese mixture and stir until well blended. Now fold in the whipped cream cheese.
Layering:
Line the bottom of a 13×9 inch dish with gluten-free wafers.
Add a layer of sliced bananas.
Pour roughly half the pudding mixture over your first layer. Use a spatula to smooth it over.
Cover the pudding layer with more wafers and banana slices.
Pour the remaining pudding mixture over the second layer. Again, smooth with a spatula.
In a plastic bag, crush up any left-over wafers and add them to the top of your pudding.
Cover with plastic wrap and chill for at least 4 hours. I prefer overnight myself so the flavors can really meld together.
Notes:
We used Kinnikinnick Vanilla Wafers.
You can use gluten-free vanilla pudding mix if you prefer.
You can use 12oz of Cool Whip instead of making whipped cream. Just omit the powdered sugar but mix the vanilla extract in with the pudding.
We used pure vanilla from McCormick.
We used Philadelphia brand cream cheese.