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The Corsair is the student press at Pensacola State College.

Fluffy Banana Pudding

Fluffy Banana Pudding

By Tommy Burkhammer 

Homemade Banana Pudding in green pan

Welcome back to school! Also, for those of you just starting your college journey, welcome to PSC! We’re so excited to have you. Now, I know it is September, but it’s still early in the year, and this is my first recipe this semester, so I wanted to welcome everyone. This issue’s recipe was not originally my fluffy cloud-like banana pudding. I was going to make raspberry lemon tartlets. I had a new recipe to try out, and I was excited. Unfortunately, the tartlets didn’t turn out how I planned. Isn’t it so frustrating when you’re trying something new, and it doesn’t work out how you planned? I was seriously upset, but then I remembered that it was a new recipe. I did something I hadn’t done before! Sure, it wasn’t perfect, but I put in the work and gave it my all. So, once I calmed down, I thought about what else I could make for you guys. Then it hit me: banana pudding!​​ My Grandmother unfortunately passed away this summer, but one of the great memories I had with her was making banana pudding. She had been making it as long as I can remember, and she always “needed” my help. If you’re having a difficult time, I hope that this story and this recipe can bring some comfort into your life. With Love, Tommy. 

 

Ingredients – 

2 Cups Heavy Whipping Cream 

4 Heaping Tablespoons Marshmallow Fluff 

Vanilla Bean Paste (Measure with your heart) 

1 8oz Package Philadelphia Cream Cheese 

½ Can Sweetened Condensed Milk 

1 Cup Milk 

1 3.4oz Package Jell-o Pudding Mix (French Vanilla, Cheesecake, Banana Cream, any one of these flavors will work)  

1 Box of Cookies (I used strawberry white chocolate Milano’s, but any cookies you like will work) 

1 Bunch of Bananas (I used 5 bananas for my pudding but use as many or as few as you like) 

 

Directions – 

  • Add 1 cup of heavy whipping cream to a mixer, or a bowl for a hand mixer, and whip until stiff peaks form. Do not overmix. 
  • Once you have stiff peaks, add 4 heaping tablespoons of marshmallow fluff and your vanilla bean paste and mix until fully combined. 
  • Set your whipped cream mixture in a separate bowl in the fridge.  
  • In a clean mixing bowl, add 1 package of Philadelphia cream cheese and mix until softened. This can take about 10 minutes; you can speed up the process by letting the cream cheese sit on the counter for about half an hour, or by adding it to a bowl of hot water (while it’s still in the foil wrapper) before mixing. 
  • Once softened, add 1 cup heavy whipping cream, 1 cup milk, ½ can sweetened condensed milk, and your 3.4oz package of pudding mix. Mix until fully combined; this mixture should be smooth and fluffy, but somewhat stiff. Make sure you are scraping the sides of the mixing bowl. 
  • Take your whipped cream mixture and add it to your pudding mixture. You can mix with the mixer, but I recommend folding these ingredients together. Grab a baking spatula and go around the side of the bowl and under the ingredients and then bring the spatula up and repeat until fully combined; that is how you fold. If that was unclear, I’m sure there are tutorials online that can show you visuals.  
  • Set that mixture in the fridge. Then you will need to slice your bananas and crush your cookies. Now in an 8×8 or 9×9 pan, layer your bananas, cookies, and pudding mixture into the pan. Make sure you have enough cookies at the end to top your mixture.  
  • Once completed, set in the fridge overnight or for at least 4 hours. You now have a delicious, fluffy banana pudding. Enjoy!