I know what you’re thinking. I can hear you asking the question in your mind. Why is the pudding in a measuring cup?
This is a large measuring cup I own, that I had to use as a bowl. I mean, I think that’s what it’s for – to use as a mixing bowl. I don’t own just a large glass bowl or trifle dish, so this is what I had to use. It’s all about improvising.
I have confession: I used Cool Whip in this pudding. I never, ever buy Cool Whip because I always make whipped cream. I couldn’t tell you the last time I had Cool Whip. Probably my mom’s strawberry pie. I can’t say that I loved the flavor, but it wasn’t terrible. I’m just confused what Cool Whip really is. I don’t want to know, don’t tell me! Do you like Cool Whip or use it?
Anyway, I used Cool Whip because I wanted to preserve the pudding and keep it light and fluffy. I wanted it to hold up for a few days. Feel free to use real whipped cream, though. I think I’d probably do that next time. Although, opening up a tub of Cool Whip is really, really easy.
This Butterfinger Banana Pudding is affordable, easy to make, and delicious! A custard is made from sweetened condensed milk, milk, eggs and cornstarch. The “whipped cream” is folded into the custard mix, and then layered with sliced bananas and Nilla Wafers. I topped the pudding with one chopped up Butterfinger candy bar and caramel sauce. If I were to make this again, I’d layer the Butterfinger in between the layers.
If you wanted to make this dessert lighter, feel free to use fat-free sweetened condensed milk, low-fat Cool Whip, reduced fat Nilla Wafers, and maybe get rid of the candy bar? But don’t get rid of the candy bar because that would make me sad.
I hope everyone has a good Memorial Day weekend!
Butterfinger Banana Pudding
Ingredients:
- 1 can sweetened condensed milk
- 1 cup milk
- 2 tablespoons cornstarch
- 3 large eggs, beaten
- 2 teaspoons vanilla extract
- 1 tub Cool Whip
- 1 box Nilla Wafers
- 4 bananas, peeled, sliced
- 1 Butterfinger, crushed
Instructions:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.
Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.
Makes 8-10 servings
