Pumpkin Spice Egg Nog Banana Pudding
This simple Pumpkin Spice Egg Nog Banana Pudding is certain to become a tradition for your Thanksgiving dessert table. Bananas, vanilla pudding, crisp ginger snaps and of course – the star of the show – Hiland Dairy Pumpkin Spice Egg Nog. This recipe assembles easily and is best served “next day” for an extra creamy, pumpkin spice flavored banana pudding.
Recipe and photography
by Emily Schuermann, Food for a Year.
-
Prep Time
40 Minutes -
Cook Time
180 Minutes -
Servings
12
Ingredients
- 12 ounces Hiland Dairy Pumpkin Spice Egg Nog
- 12 ounces Hiland Dairy sour cream
- 12 ounces sweetened condensed milk
- 1 (5.1 ounce) box instant vanilla pudding mix
- 16 ounces whipped topping (divided)
- 5 ripe bananas, sliced
- 1 (11 ounce) bag ginger snap cookies (for garnish crush 3-4 ginger snaps)
Directions
- In a large mixing bowl, combine the first 4 ingredients, whisking to smooth. Fold in ¾ of the whipped topping (reserving 4 ounces for the top layer).
- In a large serving bowl (approximately 48 ounce), assemble the Pumpkin Spice Egg Nog Banana Pudding by layering:
- ⅓ of the pudding mixture
- a single layer of ginger snaps and
- a single layer of banana slices
- (in that order), repeating 3 times
- Top with reserved whipped topping and a sprinkle of crushed ginger snaps.
- Cover with plastic wrap and refrigerate for 3 hours up to overnight.
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