Banana Pudding Tacos

Banana- Pudding- Tacos



Banana Pudding Tacos




10 snack packs (1 oz. each bag) mini Nilla Wafers

1/2 cup plus 2 tablespoons (125g) granulated sugar, divided

2 tablespoons cornstarch

1 can (12 oz.) evaporated milk or 1 1/2 cups whole milk

2 eggs, lightly beaten

2 tablespoons unsalted butter

2 teaspoons vanilla extract

3-4 firm, ripe bananas

1/2 tablespoon lemon juice

1 1/4 cups (280g) heavy whipped cream

10 maraschino cherries

10 disposable  spoons




Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.
Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.

Place 1/2 cup sugar, cornstarch and milk into a medium saucepan and whisk until combined. Cook over medium-high heat until the mixture begins to bubble, whisking constantly. Remove the saucepan from the heat and gradually pour the eggs into the pan in a thin stream (tempering them) while whisking vigorously. Reduce the heat to medium and cook until thick and smooth, again whisking constantly.

When the mixture is thick, remove from the heat and stir in the unsalted butter and vanilla. Stir constantly until the butter is melted and well-incorporated. Pour the pudding in a separate bowl and set aside to cool slightly.

Chop the bananas into rounds and toss them in a bowl with the lemon juice until all of the bananas are covered. This will prevent them from browning.

In the bowl of an electric mixer, beat the heavy cream on high speed until it starts to thicken. Gradually add in the remaining 2 tablespoons of granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a fancy decorator tip, if desired. Otherwise just have a spoon ready for dolloping.



Pour two rounded tablespoons of pudding over the wafers in each of the bags. Top with a few banana slices and more vanilla wafers. Layer one rounded tablespoon of pudding on top of the wafers, top with additional banana slices and wafers. Pipe or dollop whipped cream on top and garnish each bag with a maraschino cherry. Serve immediately or refrigerate for 1-2 hours so the wafers become soft. Place a disposable spoon in each bag before serving.

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Graham Cracker Crust:
1.5 cup graham crackers, crushed
1 stick butter (1/2 cup), melted
1/2 cup sugar

Cream Cheese Layer:

1 package (8 oz) cream cheese, softened
2 cups heavy cream
1/4 cup sugar

Pudding Layer

2.5 cups milk
2 small packages butterscotch instant pudding


Whipped Cream Layer

1 cup heavy cream
3 Tbls powdered sugar

Toppings (optional)

Butterscotch ice cream topping
Chocolate bar, shaved



Graham Cracker Crust

Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.


Cream Cheese Layer

Use a hand mixer to beat cream cheese and sugar until fluffy.
Add in 2 cups heavy cream and beat until stiff peaks form.
Layer over cooled   crust.


Pudding Layer

Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
Spread over cream cheese layer.


Whipped Cream Layer

Beat heavy cream and powdered sugar, until it forms soft peaks.
Spread over pudding layer.

Chill 4 hours in the refrigerator, or until set.


Toppings (optional)

Drizzle warmed butterscotch topping across the top.
Sprinkle with shaved chocolate pieces.

Source : https://www.allrecipes.com/

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