Banana Pudding Parfait Recipe

Banana pudding parfait is a quick and easy,no-cook, no-bake, layered dessert, big on flavor and texture and a real crowd-pleaser. A perfect way to end your meal on a deliciously sweet note!

When it comes to desserts for a large crowd, easy puddings are my go-to choice! Especially these no-bake ones, that can be layered like this serradura , mango parfait, fruit custard and jelly and much more.

Even if I’m not making layered desserts, I occasionally make simple puddings like chocolate, vanilla or butterscotch pudding. Then I have my Indian style pudding favorites, steamed bread pudding, creamy rice pudding or tapioca pudding to satisfy that sweet tooth after a nice, hearty meal.

There is never a shortage of bananas in my house since everyone in my family likes this fruit. And easy banana desserts like banana bread , banana pudding, banana foster, banana split are always welcome.

I know, Fall is here, and what am I doing with a rather summery, layered banana pudding parfait here? Well, first, it’s my little sister, Rochelle’s birthday today! Even though we are miles apart, I have enough reason to celebrate 🙂

Secondly, it’s as hot and humid as ever in Louisiana. There is absolutely no sign of Fall whatsoever. So I guess it’s only fair that we make and enjoy this no-bake banana pudding parfait while the sun shines:D And if you are in the same boat as me, go ahead and whip this one up as well! I won’t judge you 😀

We don’t really get this dessert in India, so it was pretty unheard of until I moved here, right into Southern USA. It was here that I was introduced to this banana pudding, and I fell in love with it. I loved the layers of texture and flavor of the fluffy cream, sweet bananas, and the vanilla wafer cookies.

It was definitely something I wanted to try my hands on! So when I came across Paula Deen’s recipe of Not yo mama’s banana pudding which had such rave reviews, I just had to try it! And boy! I’m glad I did 🙂 I simply converted it into a parfait with slight changes.

• What is banana pudding?
• Ingredients needed to make this no-cook dessert
• How do you make banana pudding parfait?
• How to layer this pudding?
• How far in advance can you make this pudding?
• Storage instructions
• You may also enjoy these easy desserts
• How to make banana pudding parfait – Step by step instructions
• Banana Pudding Parfait Recipe | How To Make Banana Pudding

What is banana pudding?

Banana pudding is a classic American dessert, mostly associated with the Southern US cuisine. It consists of layers of creamy vanilla custard, vanilla wafer cookies, and slices of bananas. Sometimes it is topped with meringue and baked or else it is simply refrigerated and served.

I feel this traditional banana pudding is like an American version of the classic Italian tiramisu minus the alcohol and coffee.

Ingredients needed to make this no-cook dessert

The Southern banana pudding recipe calls for a pudding made with flour, sugar, milk, eggs, vanilla, and butter. This is cooked until it is thick, and then later layered with vanilla wafer cookies and sliced bananas.

So the only bananas in this pudding are the actual bananas. The custard or pudding itself is vanilla flavored.

For this homemade banana pudding recipe, you will need;

• Instant pudding mix. I’ve used instant banana pudding mix, but you could use vanilla flavored, which is what is normally used.
• Sweetened condensed milk
• Frozen whipped topping or the same amount of whipped cream
• Cream cheese , this is the ingredient that elevates a simple banana pudding to a to die for banana pudding. So, I highly recommend using cream cheese.
• Nilla vanilla wafers or Chessmen cookies: If you don’t have access to these, use any other cookie for banana pudding parfait, even sponge cake would be great!
• And sliced bananas , use bananas that are just about ripe for this recipe, firm and sweet. Do not use overripe bananas.

As you see, this is not your traditional, old-fashioned recipe, but it so good! That luscious and decadent filling is like an upgraded version of the traditional recipe with the inclusion of cream cheese, and condensed milk which is lightened up with some whipped cream. It like eating a no-bake banana pudding cheesecake! Yum Yum!

If you usually make this pudding from scratch with cornstarch, then you could do that, and include that with the other ingredients in this recipe. This fluffy banana pudding mixture itself is so delicious, that you may not be able to stop eating it!

How do you make banana pudding parfait?

This easy recipe comes together in 5 easy steps;

1. Prepare the pudding. Now traditionally, custard is used, which has been replaced by instant pudding in recent times. The use of the instant pudding mix is convenient, especially when you don’t want to turn on the stovetop. But if you love to make it from scratch, by all means, go ahead and do it.
2. Beat the condensed milk and softened cream cheese until smooth and free of lumps.
3. Add this cream cheese mixture to the pudding and mix everything well.
4. Fold in the whipped cream to lighten things up.
5. Assemble the pudding in a glass serving dish, trifle bowl, or in these cute serving glasses as I’ve done. I just think it’s nice to have your own individual banana pudding cup. Makes for a gorgeous presentation to your guests!

How to layer this pudding?

Whether you assemble the pudding in a glass serving dish, trifle bowl or individual cups, you begin by placing a layer of cookies at the bottom, followed by slices of banana and then the pudding. Repeat until all the ingredients are used or as many layers as you want.

For a fun twist, convert this into an icebox banana pudding. After layering, cover the cake pan (a springform pan would be ideal) with a cling film and freeze it up to 4 hours or until firm. Then unmold and serve.

How far in advance can you make this pudding?

This totally depends on how you like banana pudding. I feel a maximum of 12 hours is good, but 4 hours would okay too. This gives a chance for the flavors to meld and mingle! The cookies are neither that crunchy nor that soggy.

If you like really crunchy cookies, you could just make the pudding mix with cream cheese, condensed milk, and whipped cream and refrigerate that aside. Then layer and assemble everything, right before serving.

Storage instructions

Cover the serving dish or cups with a cling film (this will avoid the pudding from absorbing other aromas in the refrigerator) and refrigerate for about 4-6 or 12 hours.

Banana pudding will stay well for 2-3 days in the refrigerator, only if lasts that long 😀 Do not keep it longer than 3 days or else it tends to get runny.

This is seriously the best homemade banana pudding, soo quick and easy too. And serving it as individual banana pudding cups makes it look even fancier when in fact it is so easy!

You may also enjoy these easy desserts

• Fruit Custard With Jelly
• Serradura (Portuguese sawdust pudding)
• Mango cream
• Mango Parfait
• Strawberry Fool
• Mahalabia (Middle Eastern milk pudding)

How to make banana pudding parfait – Step by step instructions

Step 1: Prepare the pudding

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Beat until the pudding begins to thicken.

Step 2: Combine cream cheese and condensed milk

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Step 3: Combine the pudding and cream cheese-condensed milk mixture

Add the cream cheese-condensed milk mixture to the pudding mixture and stir until well blended.

Step 4: Fold in the whipped topping

Fold the whipped topping into the cream cheese & pudding mixture, in two parts, folding it gently with both additions. Transfer the prepared pudding and cream mixture to a piping bag for ease of piping it into individual cups. You could simply use a spoon instead.

Step 5: Assemble the parfait and refrigerate

To assemble: Line the bottom of a serving glass with 2-3 vanilla wafer cookies and 3-4 banana slices on top. Pour the mixture over the cookies and bananas. Repeat the layers until you reach the rim of the glass. Refrigerate until ready to serve. Serve with a dollop of whipped cream, nilla wafers, and sliced bananas.

Notes

• For banana pudding recipe without cool whip, simply use equal amount sweetened whipped cream. For this recipe, use 2 and 1/4 cups of heavy cream or double cream and whip with some confectioner’s sugar until you have stiff peaks.
• To prevent the bananas from turning brown in the pudding, transfer the sliced bananas in a large bowl, drizzle a tablespoon or 2 of lemon juice, and toss so that the slices are coated with the lemon juice.

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Banana Pudding Parfait Recipe | How To Make Banana Pudding

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 1 (14-ounce) can sweetened condensed milk
• 12 ounce frozen whipped topping, thawed
• About 60 Nilla vanilla wafer cookies, or as required
• 4-5 bananas, sliced, or as required
• 2 cups chilled milk
• 1 (3.4-ounce) box of Jello instant banana cream pudding or instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened

Instructions

• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Beat until the pudding begins to thicken.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Add the cream cheese-condensed milk mixture to the pudding mixture and stir until well blended.
• Fold the whipped topping into the cream cheese & pudding mixture, in two parts, folding it gently with both additions. Transfer the prepared pudding and cream mixture to a piping bag for ease of piping it into individual cups. You could simply use a spoon instead.
• To assemble: Line the bottom of a serving glass with 2-3 vanilla wafer cookies and 3-4 banana slices on top. Pour the mixture over the cookies and bananas. Repeat the layers until you reach the rim of the glass. Refrigerate until ready to serve. Serve with a dollop of whipped cream, nilla wafers, and sliced

Notes

• For banana pudding recipe without cool whip, simply use equal amount sweetened whipped cream. For this recipe, use 2 and 1/4 cups of heavy cream or double cream and whip with some confectioner’s sugar until you have stiff peaks.
• To prevent the bananas from turning brown in the pudding, transfer the sliced bananas in a large bowl, drizzle a tablespoon of lemon juice, and toss so that the slices are coated with the lemon juice.

Banana Pudding Parfait Recipe | How To Make Banana Pudding

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 1 (14-ounce) can sweetened condensed milk
• 12 ounce frozen whipped topping, thawed
• About 60 Nilla vanilla wafer cookies, or as required
• 4-5 bananas, sliced, or as required
• 2 cups chilled milk
• 1 (3.4-ounce) box of Jello instant banana cream pudding or instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened

Instructions

• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Beat until the pudding begins to thicken.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Add the cream cheese-condensed milk mixture to the pudding mixture and stir until well blended.
• Fold the whipped topping into the cream cheese & pudding mixture, in two parts, folding it gently with both additions. Transfer the prepared pudding and cream mixture to a piping bag for ease of piping it into individual cups. You could simply use a spoon instead.
• To assemble: Line the bottom of a serving glass with 2-3 vanilla wafer cookies and 3-4 banana slices on top. Pour the mixture over the cookies and bananas. Repeat the layers until you reach the rim of the glass. Refrigerate until ready to serve. Serve with a dollop of whipped cream, nilla wafers, and sliced

Notes

• For banana pudding recipe without cool whip, simply use equal amount sweetened whipped cream. For this recipe, use 2 and 1/4 cups of heavy cream or double cream and whip with some confectioner’s sugar until you have stiff peaks.
• To prevent the bananas from turning brown in the pudding, transfer the sliced bananas in a large bowl, drizzle a tablespoon of lemon juice, and toss so that the slices are coated with the lemon juice.

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil . All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias

WHAT IS A SPRING ROLL?

Spring roll is a type of Asian hors d’oeuvre, basically a stuffed and rolled appetizer. The wrap, the filling, and the cooking techniques vary regionally. In China, wrappers are usually made of flour and egg and may be filled with cabbage along with other veggies, bean sprouts or it may be filled with pork which is quite a popular variety. Spring rolls are known as egg rolls in the US, but I’ve grown up knowing them as spring rolls since they are quite popular in the Indo-Chinese cuisine.

Egg rolls have a thicker outer covering as compared to spring rolls, and therefore they are not as flaky. Then there are Vietnamese spring rolls, which differ from the Chinese spring rolls. The wrapper always consists of rice paper filled with veggies, glass noodles and herbs like cilantro or basil. If meat is used as the filling, it is generally ground or chopped. Vietnamese spring rolls may be eaten fresh with a dipping sauce or the rolls are even fried at times. There are so many different types of spring rolls, even though I’ve not had a chance to sample other variations besides these two, I’m sure they are equally delicious.

SPRING ROLLS INGREDIENTS

The important ingredients in these veggie spring rolls are-

1. Mazola Corn Oil
2. Store-bought, egg-free spring roll (egg roll) wrappers, which you will find in any of your local grocery stores. If you don’t have dietary restrictions, you could use the wrappers made with eggs too.
3. Lots of veggies like cabbage, carrots, bell pepper along with alfaalfa sprouts and rice noodles.
4. For the spring roll seasoning, I’ve used Chinese five spice powder, and some other basics like soy sauce, apple cider vinegar, salt, and pepper.

Lately, I’ve been using corn oil for my day-to-day cooking. I like that it is a multi-purpose cooking oil. Many home cooks do not realize or maybe aren’t even aware that all cooking oils have a smoke point, which once exceeded, has a negative impact on the nutritional value and flavor of the food. Corn oil has a smoke point of 450°F, which is much higher than most cooking oils.

It is interesting to note that corn oil has four times more cholesterol-blocking plant sterols as compared to olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. An added advantage with corn oil is that it has a very neutral taste, so the taste of the actual food is not lost somewhere. You can still enjoy the delicious taste of your food.

Like I mentioned earlier, these veggie spring rolls or egg rolls are lighter than the ones you would get at your favorite Chinese takeout. Have you ever been able to figure out what was in the filling after all? I, for one, can hardly ever identify what’s in them. I prefer making my own spring rolls at home. Not only are they easy and tasty, but way more economical as well! I’ve made the following swaps, to make this lighter and almost guilt-free.

• Swapped regular vegetable oil with Mazola Corn Oil.
• Skipped deep-frying and baked them instead.
• Used rice noodles instead of the regular noodles.
• Swapped white vinegar for a milder vinegar such as apple cider vinegar

HOW TO MAKE SPRING ROLLS?

I sauteéd the aromatics i.e ginger garlic and veggies, alfaalfa sprouts, and thin rice vermicelli noodles in Mazola Corn Oil. In case you are wondering how to cut vegetables for spring rolls, that is up to you. You may choose to julienne, shred or chop the veggies finely.

Avoid overcooking the veggies though, they should be tender crisp. The veggie mixture was seasoned with some light soy sauce, apple cider vinegar, Chinese five spice powder, a dash of salt, and pepper. Once you have your stuffing mixture ready, start preparing the rolls.

Stuff about 2 to 3 tablespoons of the prepared mixture in the wrapper, roll and seal the wraps. You can refer a detailed pictorial in the step by step instructions for the same. It is important to keep the wrappers and the rolled wrappers covered with a clean, damp kitchen napkin at all times, to prevent it from drying out.

Chinese spring rolls are usually deep-fried. But I chose to bake them, as I do on most occasions that call for deep-frying. These easy, homemade veggie spring rolls had a crispy exterior and were moist and delicious on the inside.

Next time, skip take out and make your own at home. Apart from knowing what goes into it, and the assurance that it’s cooked using Midwestern grown oil, you will also enjoy making and customizing these spring rolls. You can add chicken, shrimps, crabs, or any other protein of your choice. For now, let’s have a look at how to make these crispy veggie spring rolls.

INGREDIENTS

For the filling-

1 tbsp Mazola Corn Oil

3/4 tbsp finely minced garlic

1/2 tbsp finely minced ginger

1 cup loosely packed julienned cabbage, about 2 oz

1 cup loosely packed julienned red cabbage, about 2 oz

1/2 cup julienned carrot

1/2 cup thinly sliced green bell pepper

1/2 cup rice noodles, approx1 oz

1 cup sprouts, of choice

1/4 cup finely chopped scallion greens

1/2 tbsp apple cider vinegar

1/2 tbsp light soy sauce

1/2 tsp salt, or to taste

1/2 tsp white or black pepper powder

1/2 tsp Chinese five spice powder, optional

For the spring rolls-

8 to 10 spring roll sheets

1 tbsp cornstarch, mixed with 1 tbsp water, to seal the spring rolls

Mazola Corn Oil , as required, to brush the spring roll pastry

STEP BY STEP INSTRUCTIONS TO MAKE BAKED VEGGIE SPRING ROLLS

1.Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes. 2.In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat. 3.Add minced ginger and garlic, sauté until fragrant. 4.Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute. 5.Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir. 6.Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens. Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F. 7.Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.

8. How to wrap spring rolls – Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well. 9.Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola Corn Oil .

10.Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.

11.Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

NOTES

1.Pro tip: For an even golden brown color, brush the inner surface of the spring roll or egg roll wrapper with oil, then proceed with stuffing and rolling. Brush the outer surface too. This makes the crust flakier.

2.If your stuffing mixture has too much moisture, transfer to a colander to drain excess moisture. The mixture should not be very moist as it will make the wrappers soggy.

3.Do not overstuff the wrappers, 2 to 3 tbsp is more than enough. If you stuff too much, the contents may spill during baking.

4.You may use any stuffing of your choice.

HOW TO MAKE VEGGIE SPRING ROLLS?

Veggie Spring Rolls Recipe (Baked) | Chinese Vegetable Spring Roll Recipe

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

For the filling

• 1 tbsp Mazola Corn Oil
• 3/4 tbsp finely minced garlic
• 1/2 tbsp finely minced ginger
• 1 cup loosely packed julienned cabbage, about 2 oz
• 1 cup loosely packed julienned red cabbage, about 2 oz
• 1/2 cup julienned carrot
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup rice noodles, approx1 oz
• 1 cup sprouts of choice
• 1/4 cup finely chopped scallion greens
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp light soy sauce
• 1/2 tsp salt or to taste
• 1/2 tsp white or black pepper powder
• 1/2 tsp Chinese five spice powder, optional

For the spring rolls

• 8 to 10 spring roll sheets
• 1 tbsp cornstarch mixed with 1 tbsp water, to seal the spring rolls
• Mazola Corn Oil, as required, to brush the spring roll pastry

Instructions

• Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes.
• In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat.
• Add minced ginger and garlic, sauté until fragrant.
• Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute.
• Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir.
• Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens.
• Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
• How to wrap spring rolls- Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well.
• Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola corn oil.
• Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
• Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

Notes

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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I hope you enjoyed this quick and easy veggie spring rolls recipe. See you soon with a new post!

Regards,

Freda