This post brought to you by TruMoo. All opinions are 100% mine.
Yesterday I made a special treat for you all! I decided to make a banana pudding, but I wanted to make it even better than a traditional banana pudding.
I know what you are thinking: “Banana pudding does not need any improvements, Tiffany!” I hear you. Banana pudding is totally amazing. But CHOCOLATE Banana pudding is even more amazing, promise. I made mine with TruMoo Chocolate Milk. Have you seen it in stores? I’m a big fan, especially since it’s got no artificial growth hormones. Check out TruMoo for more information
And even though it doesn’t look super duper chocolately in its finished form, the color has been diluted with whipped topping and condensed milk. But there’s also chocolate pudding made with TruMoo chocolate milk, which basically makes it double chocolate pudding. So I’m thinking right about now you’d like to learn the recipe, yes? Ok, let’s do it!
Ingredients
for chocolate pudding
- 1/4 cup baking cocoa
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 2 cups TruMoo chocolate milk
- 1 Tbsp butter
- 1/2 tsp vanilla extract
Other Ingredients:
- 1 (14 ounce) can sweetened condensed milk
- 1 Tbsp vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 package of vanilla wafers, crushed
- 4 medium bananas, sliced to desired thinness
To make the chocolate pudding:
In a saucepan on medium heat, combine cocoa, sugar, cornstarch and salt. Add TruMoo Chocolate milk, roughly 1/2 cup at a time and stir until well combined after each addition.
Once all the milk is added, bring to a gentle boil (still over medium heat).
Let the mixture boil gently while constantly stirring for about 2 minutes. Then add the butter and vanilla and remove from the heat. Allow to cool down to room temperature (this will take 20 minutes or so, and goes faster if you give it a stir every few minutes).
Next add the condensed milk to the chocolate pudding mixture. Stir it well until it is throughly combined.
Now it’s time to fold in the whipped topping!
The finished mixture should look something like this:
The next part of the recipe was totally my favorite because it involves getting out your aggression. Poor vanilla wafers never saw it coming. Crush as many as you think reasonable at a time, but I can tell you that putting the entire bag of wafers in a quart bag at one time is over shooting. Just trust me on that one ;-).
I guess I should explain why the wafers are crushed instead of getting artfully arranged. Well, for starters, I don’t “artfully arrange” anything well as you’ll see in a second when you see the final product. But more importantly, I honestly think banana pudding is better this way because the crumbly goodness of the wafers is much more evenly distributed. Try it and let me know if you agree!
Ok, so back to the recipe. It’s time to get your layer on! Start with a layer of crushed wafers, followed by a layer of bananas.
Now add a layer of that awesome pudding you just made! I got a total of 4 layers of wafers/bananas and 3 layers of pudding. This isn’t an exact science, so it’s ok if yours doesn’t turn out like mine. And most likely, yours will definitely turn out prettier than mine! Layers are just not my thing, y’all.
So while it isn’t the most beautiful pudding in the world, it can hold its own in the taste department, and I think a lot of that has to do with the inclusion of TruMoo Chocolate Milk! I hope you will give the recipe a try; my crew has been thoroughly enjoying it as a special treat after dinner (and yeah, after lunch, too. Can you blame us?!).
Want more ideas for how to use TruMoo to make super yummy recipes like this one? Check out TruMoo on Facebook and join the community there to get more ideas, and to even hear about great promotions.
