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Banana Pudding



BANANA PUDDING
Calhoun's Restaurant Copycat Recipe

16 ounces instant cheesecake filling
5 cups milk
1 1/2 ounces whipping cream
13 Macadamia Nut Cookies
5 large bananas (peeled & sliced in 1/4 inch discs)
3 cups Chantilly cream

Mix the instant cheesecake mix with milk and whole whipping cream Refrigerate to set. Break cookies into pebble sized pieces and line the bottom of a 2" line pan with 18 of them  Put the filling on top of the cookies spreading it evenly gently without shifting the crumbs. Evenly distribute banana slices over pudding. Break up seven more of the cookies and evenly distribute them over the banana slices. Top with Chantilly cream. Cover and refrigerate before serving

For those of you who don’t know what Chantilly cream is, let me explain. It is a French cream used to fill pastries. You only need three ingredients to make this cream: heavy cream, white sugar, and vanilla extract. Just put them in a mixing bowl and beat on high speed until soft peaks are formed.

Chantilly Cream:
3 cups heavy whipping cream, chilled
6 tablespoons powdered sugar (icing sugar)
1 1⁄2 teaspoon real vanilla extract

Combine all ingredients. Using a hand whisk  or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well). It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn. Once the cream is whipped, cover and store in the fridge. If it separates slightly, just rewhip to restore its thickness.