Red Velvet Banana Pudding

Steps

1. 1

   In a large bowl, whisk together the cold whole milk, sweetened condensed milk, and 2 teaspoons of vanilla extract until fully combined.

2. 2

   Add both packets of French vanilla instant pudding mix to the milk mixture. Whisk until smooth and thickened.

3. 3

   Cover the pudding mixture and refrigerate for 20–25 minutes to allow it to fully set.

   Start 25-minute timer
4. 4

   In a separate bowl, whip the cold heavy cream with powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

5. 5

   Remove the set pudding from the refrigerator. Gently fold in the whipped cream in batches until the mixture is smooth, fluffy, and fully incorporated.

6. 6

   In a large serving dish, begin layering the components: start with a layer of vanilla wafers and Chessman cookies, followed by a layer of pudding, then sliced bananas, crushed vanilla wafers, and crumbled red velvet cake.

7. 7

   Repeat the layers until all components are used, ensuring you save enough pudding for the final layer.

8. 8

   Spread the remaining pudding evenly over the top of the final layer.

9. 9

   Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the cookies to soften.

   Start 6-hour timer
10. 10

    Before serving, garnish with extra crushed cookies, whole wafers, Chessman cookies, red velvet crumbs, and a generous white chocolate drizzle.