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| A quick and delicious dessert to put together but ohhh so difficult to wait until it sets... |
Servings: (8 to 10)
Prep: 20 Mins.
Refrigerate: 2 hours
INGREDIENTS:
PUDDING:
1 (5.1 oz. box) instant vanilla pudding
1 (12 oz. can) cold evaporated milk (not sweetened condensed)
1-1/2 cup cold water
1 teaspoon bourbon vanilla extract (or regular vanilla extract)
FILLING ADDITIONS:
2 slightly ripe bananas, halved lengthwise and sliced
1/2 cup miniature marshmallows
1/2 cup shredded coconut, chopped finer
TOPPING:
1 cup fresh whipping cream
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)
1 tablespoon confectioners' sugar (or granulated sugar)
--Sprinkle topping with a pinch of ground cinnamon
METHOD:
In medium, round, glass bowl, whisk all the pudding ingredients for 3 minutes to slightly thicken. Gently fold in fruit additions. Evenly spread whipped cream topping over pudding mixture, and sprinkle with cinnamon. Cover, and refrigerate for a minimum of 2 hours to allow dessert to fully thicken and for flavors to meld. ~ Enjoy!
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Tip: I place the unopened can of condensed milk in the freezer for a 1/2 hour prior to preparing recipe.
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