Milk Chocolate Banana Pudding Recipes

CHOCOLATE BANANA PUDDING

Steps:

• In the bowl of a stand mixer or a large bowl whisk together the can of sweetened condensed milk and 1 cup cold water until combined.
• Add the pudding mix and beat with a whisk or the whisk attachment. The mixture should be smooth and all pudding ingredients dissolved.
• Cover and refrigerate for 2-3 hours or overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.
• In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 mintues in a stand mixer) on high until the cream is stiff. Reduce speed on mixer and add 3 tabelspoons of unsweeteend cocoa. Mix again on lower speed until blended well.
• Using a rubber spatula, fold the chocolate whipped cream into the set up pudding mixture until no streaks of pudding remain. Don't beat with a mixer; gently fold mixture so the cream doesn't deflate! You may use a large whisk and whisk by hand.
• To assemble dessert, use a large glass bowl, trifle bowl, 9x13 pan or (10-20) 4-8 oz cups. If making in small individual containers, I like to use a 1/4 cup measure and place pudding in the bottom of the bowl or cup first, then layer sliced bananas and a layer of cookies, both the Nilla Wafers and Oreo Thins. Repeat and end with a little pudding mixture on top. Cover and let chill for 4-8 hours.
• When ready to serve, slice a few bananas and place an Oreo Thin, or crushed Oreo's on top of each serving if making individual portions. If making in a bowl, arrange in three layers and end with either wafers or pudding on top.

MILK CHOCOLATE BANANA PUDDING

Steps:

• Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
• Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
• Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

CHOCOLATE-BANANA PUDDING

Steps:

• Preheat oven to 300º.
• In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.
• In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth.
• Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, ½ of the bananas, ½ of the crumb mixture, another 1/3 of the pudding, ½ of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.

MILK CHOCOLATE BANANA PUDDING

Steps:

• MILK CHOCOLATE PASTRY CREAM:.
• Place milk in a medium saucepan and bring to a simmer.
• Whisk in both chocolates and heat until melted and smooth. Remove from heat.
• Whisk together the yolks, sugar, and cornstarch in a large bowl.
• Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat abd whisk until thickened.
• Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
• Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
• ASSEMBLING THE PUDDING:.
• Spoon about 1 cup of the pastry cream into a 9"x13" glass dish.
• Layer the cookies, bananas, and pastry cream in the dish, ending with the pastry cream.
• Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
• Just before serving, spread the whipped cream over the top of the pudding and sprinkle with chocolate shavings.

MILK CHOCOLATE-BANANA PUDDING

Steps:

• Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
• In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
• Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
• Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.