Banana Pudding is already an amazing dessert. Add crushed up Butterfinger candy bars and you make it ten times better!
Butterfinger Banana Pudding
Ingredients:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.
Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.
Makes 8-10 servings
Ingredients:
- 1 can sweetened condensed milk
- 1 cup milk
- 2 tablespoons cornstarch
- 3 large eggs, beaten
- 2 teaspoons vanilla extract
- 1 tub Cool Whip
- 1 box Nilla Wafers
- 4 bananas, peeled, sliced
- 1 Butterfinger, crushed
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.
Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.
Makes 8-10 servings
ahhh I love butterfingers and this looks so yummy!!
ReplyDeleteAnd on the cool whip front: I used to adore it, I liked it better than any other kind of whipped cream thing (heck I still think it tastes awesome) BUT I know it's not actually whipped cream and once I perfected the flavor of my homemade whipped cream I changed my Cool Whip ways...mostly :P
Well I'm with you! I definitely prefer real whipped cream.
DeleteI am SO craving butterfingers now! What a great combo, with banana!
ReplyDeleteButterfingers are delish!
Deleteooh, this reminds me i have a trifle bowl i have never used! this would be perfect ;)
ReplyDeleteYou need to use that bowl!
DeleteWhy yes, yes I've unabashedly used Cool Whip since it was introduced in the 1960s. No more last minute whipping, mo more overwhipped cream turning to butter - convenience food at its best. ;) And there is no way I'm going to whip real cream when I make desserts for the dinners at church, serving over 100 people. Cool Whip all the way, baby!
ReplyDeleteCool Whip would be the way to go if you're serving that many people!
DeleteJust as an FYI, you can stabilize whipped cream with gelatin so that it will stay firm for a longer time in the fridge!
ReplyDeleteI haven't had butterfingers in FOREVER and now I totally want one!
Oh yes. I didn't have any gelatin though. :(
Deletewhat a great combo! I love it in the measuring cup! I don't love Cool-Whip, but I don't dislike it either! sometimes it just works!
ReplyDeleteIt wasn't bad!
DeleteI love that you put this in a measuring cup! Such a cute idea! Love the addition of Butterfingers - pb and banana is the best!
ReplyDeleteSo good!
Deletebanana pudding is one of my all-time faves! I'd totally eat it out of a measuring cup :)
ReplyDeleteYaayy!
DeleteOoh, that looks yummy! Perfect combo of flavors! So, I grew up on Cool Whip, have used it plenty in my adult life, and I actually love the taste of it--BUT, I have grown to prefer the real stuff. I really try not to eat high fructose corn syrup and hydrogenated oils, which is really all non-dairy Cool Whip is.
ReplyDeleteThanks, Katrina!
DeleteTwo of my favorite things in one dish..wow! I am a new follower. Patsy
ReplyDeletelove the combo!! =)
ReplyDeleteIm a new bloglovin follower.
Melissa @ My recent favorite books
Okay, I love the real stuff. How much gelatin to stabilize it? I buy it in bulk and add it to smoothies. Better than paying for glucosamine.
ReplyDeleteI don't know on the top of my head. I would google a recipe. I'm thinking maybe 1-2 teaspoons powdered gelatin.
DeleteMmmm, mmm! I made this yesterday and it is soooo good! I don't have good luck tempering eggs into a cooked mixture, so I just threw 'em in with the other ingredients, whisking the daylights out of it as it cooked! It worked out well.
ReplyDeleteGlad you liked it, dixiegirl!
DeleteWhat do you mean by "strain" the pudding into a large bowl?
ReplyDeleteUse a sieve.
DeleteWhen you say strain, do you mean using a sieve or cheesecloth? Also is that caramel you have drizzled over the top?
ReplyDeleteYes, a sieve. Yes, caramel.
DeleteWhat size tub of coolwhip?
ReplyDeleteRegular size. :)
DeleteThis may be a silly question, but how do you make the whipped cream look so pretty? Lol, I'm a bit new at this dessert thing!
ReplyDeleteHi Jessica! I used a piping bag with a star tip. Super easy!
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