Golden Oreo Banana Pudding Recipe

Prep Time:5

Cook Time:10

Chill Time:8

In a medium mixing bowl or large measuring cup, whisk together the milk and french pudding packets. Set aside in the refrigerator while you begin working on the next steps.
Whip the heavy whipping cream, vanilla extract and powdered sugar in a large bowl using a stand mixer or with a hand mixer. Whip on high until firm peaks begin to form.
Gently fold the pudding and whipped cream mixture together until well combined and place back into the refrigerator.
In a deep 13" x 9" pan, layer in 24 Golden oreos.
Cut up 2 bananas into slices approximately 1/4" thick and place on top of the Oreo layer.
Top with half of the pudding mixture.
Repeat the oreo layer and banana layer with 2 more bananas.
Top with the remaining pudding mixture.
Using a food processor, chop the remaining Golden oreos to your desired consistency. Add to the top pudding layer.
Garnish with more banana slices if desired.
Cover and let the pudding rest in the refrigerator for at least 8 hours before serving.

To save on dishes, use a large measuring cup to measure out your milk and then add your pudding mixture directly to the measuring cup.
This pudding should rest for AT LEAST 8 hours. Because the Oreos are thicker than the traditional wafer cookies in banana pudding, you'll want this to rest awhile so it softens the cookies. Waiting a day or overnight is ideal. We always like it best the second day!
Opt for the French Vanilla pudding if you can, it just has a better flavor than traditional!
If you want to garnish the top with banana slices, I'd recommend doing so right before serving to prevent the bananas from turning brown.

Servings: 16 servings