Banana Pudding

STEP 1

Wow, you’ve got some gorgeous ingredients! Once you’ve unpacked your Red Velvet kit, pour white chocolate into a large bowl and set aside. Heat heavy cream in a medium saucepan on medium heat until it comes to a boil. Turn off the heat and pour the cream over the white chocolate. Let the mixture sit for 20 seconds. Using a whisk, slowly stir the cream and chocolate together until the chocolate is completely melted. Place white chocolate cream in the refrigerator to cool.

STEP 2

In another large bowl, mix together one cup of cold water, vanilla pudding mix, and milk. Whisk until pudding mix is completely dissolved. Add sweetened condensed milk and mix until smooth. Cover with plastic wrap and refrigerate for at least 30 minutes or until it sets up. Once the white chocolate cream has cooled, use a whisk to whip the mixture until soft peaks form. You’ll know you have soft peaks when the cream holds its shape on your whisk.

STEP 3

Once the pudding has set, remove it from the refrigerator. Working in thirds, use a spatula to fold the white chocolate whipped cream into the pudding mixture until well incorporated. Use a “down-across-up-and-overe” motion to do this, ensuring the two are evenly incorporated without deflating all the air you’ve added to the white chocolate whipped cream.

STEP 4

Slice 4 bananas into thin rounds using a sharp knife and a cutting board. Each slice should be about 1/8 inch thick.

STEP 5

In a trifle bowl, start to layer your pudding. Layer vanilla wafers at the bottom, then add sliced bananas, and top with pudding mixture; repeat until you’ve used up all the pudding mixture, about 4 times.

STEP 6

Once you’ve completed all your layers, garnish with leftover banana slices, wafers, or crumbs. Refrigerate for at least another 30 minutes before serving. Enjoy!