Banana Pudding with Toasted Meringue

Banana Pudding with Toasted Meringue

(Serves 8-10)

1½ cups cold water

1 (14 oz) can sweetened condensed milk

1 (5 oz) box instant vanilla pudding mix 2 cups heavy whipping cream 4 ripe bananas, thinly sliced 1 (11 oz) box vanilla wafers, crushed

2 egg whites

¼ cup granulated sugar

Make the Pudding

In a medium bowl, whisk together the cold water and sweetened condensed milk until combined. Add pudding mix and whisk until combined. Cover and refrigerate until set.

Whip the Cream

In the bowl of a stand mixer with the whisk attachment, beat the heavy whipping cream until stiff peaks form. Gently fold half of the whipped cream into the pudding until combined. Fold the rest of the whipped cream into the mixture.

Assemble the Layers

Using whatever type of container you would like, start with a layer of crushed wafers, followed by a layer of banana slices, and then a layer of banana pudding. Repeat until you run out of ingredients.

Top with Toasted Meringue

Preheat oven to 350 degrees F. In the bowl of a stand mixer with the whisk attachment, beat the egg whites until frothy. Add the sugar and beat on high speed just until stiff glossy peaks form. Top the banana pudding with the meringue and toast in the oven for 3-4 minutes (or just use a crème brulée torch) before serving.