Hawaiian Banana Pudding
👩🍳 Step-by-Step Instructions
Step 1: Whisk up the Fluffy Pudding 🍮🥣
- In a large bowl, beat together the instant pudding mix, ice-cold whole milk, and sweetened condensed milk using a hand mixer or whisk for about 2 minutes until completely smooth and starting to thicken.
- Place the bowl in the refrigerator for 5 minutes to set completely.
- Once set, gently fold in half of the thawed whipped topping (or fresh whipped cream) into the pudding mixture until completely uniform and cloud-like.
Step 2: Prep Your Tropical Mix-ins 🥥🔥
- The Most Important Step: Dump your can of crushed pineapple into a fine-mesh strainer and use a spoon to press out as much juice as humanly possible. If the pineapple is too wet, it will make your pudding runny! 🍍🚫
- Toss your shredded coconut and chopped macadamia nuts into a dry skillet over medium heat for 3 to 5 minutes, stirring constantly, until they are beautifully golden-brown and fragrant. Remove from heat and let them cool.
Step 3: Layer It Like a Pro! 🏗️🍌
Grab a large glass trifle bowl or a 9×13-inch baking dish to show off those gorgeous tropical layers!
- The Foundation: Line the bottom of your dish with a solid layer of Nilla Wafers.
- The Fruit: Top the cookies with a layer of sliced bananas, followed by a generous scattering of the drained crushed pineapple.
- The Cream: Spread half of your fluffy vanilla pudding mixture smoothly over the fruit.
- The Crunch: Sprinkle a layer of your toasted coconut and macadamia nuts over the pudding.
- Repeat: Repeat the entire layering process one more time (Cookies $\rightarrow$ Bananas & Pineapple $\rightarrow$ Pudding $\rightarrow$ Nuts & Coconut).
