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Banana pudding with fresh homemade whipped cream, a butter cookie crust, extra vanilla, and a layer of fresh bananas--this recipe is all things wonderful and crowd-pleasing comfort food.
I grew up in southern South Carolina and Georgia where desserts are a staple and banana pudding is as common a dessert as a chocolate chip cookie. Sweet, creamy, and cold--perfect on a hot summer day! And there are certain kinds of meals that call for a mandatory banana pudding. Specifically, any kind of family gathering where barbecue is involved. I grew up with no-bake banana pudding, and that is what I'm giving to you because this is a summer recipe--and in the summer around here it gets HOT (when in doubt keep the oven off)!
In this recipe the crust is made from delicious Keebler® Simply Made Butter Cookies. I love that the ingredients in the Butter Cookie are simple without all the extra additives. This banana pudding recipe also calls for real, fresh whipped cream and has a subtle banana flavor that compliments the vanilla and the crunch of the cookies without overwhelming the other ingredients. The pie is also covered in a a little salted butterscotch drizzle. Trust me, it is heavenly. Leftovers did not last long at our house.
I easily found the Keebler® Simply Made Butter Cookies on the cookie + cracker aisle at my local Harris Teeter, a Kroger banner store. And the other fresh ingredients were easy to find too!
Old Fashioned No-Bake Banana Pudding with Butterscotch Sauce
Serves
Crust Ingredients
10 Keebler® Simply Made Butter Cookies
5 tablespoons melted butter
Pie Ingredients
1 cup whipping cream
1 tablespoon powdered sugar
1-2 ripe bananas
3.4 oz instant vanilla pudding mix
2 cups whole milk
1 teaspoon vanilla extract
9-10 Keebler® Simply Made Butter Cookies, whole
Butterscotch Sauce Ingredients
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons salted butter
1/2 teaspoon vanilla extract
Pie Directions
Place 10 Keebler® Simply Made Butter Cookies in a ziplock bag and crush into fine crumbs. Mix with melted butter and press into an 8" pie dish.
Using a cold mixing bowl, whisk whipping cream until light and fluffy, then add 1 tablespoon powdered sugar and stir. Place whipping cream mixture in bowl and set aside.
Clean mixing bowl then whisk vanilla pudding mix and whole milk until thickened. Mix in 1 teaspoon vanilla extract and half of the whipped cream. Slice bananas thinly and lay along bottom of pie crust. Pour pudding mixture over bananas and crust. Add whole Keebler® Simply Made Butter Cookies along edge of pie crust, pushing down slightly into pudding. Pour remaining whipped cream on top of vanilla pudding mixture. Refrigerate and serve cold.
Sauce Directions
Mix brown sugar, cream, and butter in heavy saucepan over low to medium heat stirring frequently. Stir for 7-8 minutes until mixture comes to a light boil and thickens. Add vanilla and stir. Turn off heat and cool slightly. Pour warm sauce over banana pudding.
* Quick tip! The difference between butterscotch sauce vs caramel is the type of sugar. To make a caramel sauce swap out the brown sugar for granulated sugar. Easy peasy!
This dessert is light and fluffy, cold (perfect for a hot summer day). And is even better the longer it sits in the refrigerator so that the pudding soaks into the cookie crust.
Did you grown up eating banana pudding for dessert?
