This banana pudding has a delectable mocha flavor that appeals to coffee connoisseurs. Each bite delivers a nice crunch thanks to the mini chocolate chips. It’s definitely one way to enjoy your daily caffeine fix!
MAKES 4 to 5 quarts; serves up to 16
INGREDIENTS
1 teaspoon instant espresso powder
1½ cups (360g/12.7oz) brewed coffee, at room temperature
1 (14oz) can sweetened condensed milk
1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720g/25.5oz) heavy cream
1 (11oz) box Nilla wafers (no substitutions!)
4 to 5 ripe bananas, sliced
1 cup (180g/6.3oz) mini chocolate chips
- Add the espresso powder to the coffee and stir until dissolved.
- In a stand mixer with the whisk on medium speed, beat the condensed milk and coffee mixture until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Spread one-quarter of the pudding on the bottom and layer with one-third of the cookies, one-third of the sliced bananas (enough to cover the layer), and ¼ cup of the mini chips. Repeat the layering twice more. Top with a final layer of pudding. Sprinkle with the remaining ¼ cup mini chips.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.