Ingredients
1 (3 3/4 to 4 1/2 oz.) pkg. chocolate pudding mix
2 c. milk
30 vanilla wafers
3 bananas, sliced
1 Tbsp. sugar
1/2 tsp. vanilla
1/2 c. heavy cream
Method
Sources
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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Mix pudding mix and milk in saucepan. Stir and cook over medium heat until boils. Remove from heat. Pour in bowl. Place wax paper on surface of hot pudding (to prevent a surface film). Chill. Line bottom of 1-quart casserole dish with wafer. Stop with bananas. Cover with layer of chocolate pudding. Repeat layering until ingredients are gone, topping with pudding. Chill. Add sugar and vanilla to cream and whip. Spread on top of pudding. Serve immediately. Yields 6 to 8 servings.