Toasted Cinnamon Sugar Banana Puddings

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You’ll find countless uses for the cinnamon-sugar blend called Trixie Sugar Shake, created by country star and best-selling cookbook author Trisha Yearwood. The versatile blend brings a sweet touch to everything from your morning toast and cup of coffee to homemade apple pie. Here our Test Kitchen adds the seasoning to banana puddings, giving them an easy flavor boost. The recipe calls for instant vanilla pudding mix and store-bought vanilla wafers, so this homey dessert is quick to prepare. Kids and adults will love it!

Prep Time 25 minutes
Cook Time 3 minutes
Servings 8

Ingredients

  • 1 box (3.4 oz./96 g) instant vanilla pudding mix
  • 3 1/2 cups (28 fl. oz./875 ml) heavy cream
  • 2 tsp. vanilla bean paste
  • 3 bananas, peeled and sliced
  • 1 package Trisha Yearwood Trixie Sugar Shake
  • 1 cup (3 oz./90 g) crushed vanilla wafers

Directions

In a large bowl, whisk together the vanilla pudding mix, 2 cups (16 fl. oz./500 ml) of the cream and the vanilla paste until smooth. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, beat the remaining 1 1/2 cups (12 fl. oz./375 ml) cream on medium-high speed until stiff peaks form. Using a silicone spatula, fold 1 cup (8 fl. oz./250 ml) of the whipped cream into the pudding mixture. Set aside 16 banana slices, then fold the remaining bananas into the pudding. Sprinkle in 2 Tbs. of the Sugar Shake and fold to disperse it but don’t fully mix it in; you want some pockets and streaks of cinnamon. Reserve the remaining whipped cream, banana slices and sugar shake for assembling the puddings.

In a fry pan over medium heat, toast the vanilla wafers, stirring occasionally, until golden brown, about 3 minutes. Let cool.

To assemble, use an ice cream scoop to scoop about half of the banana pudding into 8 heat-safe glass cups or ice cream cups, each 4 to 6 fl. oz. (125 to 180 ml). Top each with a thin layer of the reserved whipped cream, then the toasted wafers and the remaining pudding. Spread the top layer of pudding in an even layer. Garnish with the reserved banana slices and sprinkle with a thin layer of the reserved Sugar Shake. Using a kitchen torch, melt the Sugar Shake according to the manufacturer’s instructions. Serve immediately. Serves 8.

Williams Sonoma Test Kitchen

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