I don’t know about you, but when ever I hear ‘Cottee’s’ all I can think about is the song, ‘my Dad picks the fruit that goes to Cottee’s, that makes the cordial, that I like best’.

Shame that my Dad never picked the fruit that went to Cottee’s and in fact banned all cordial from our house after my younger brother climbed up into the pantry and dropped a bottle of cordial all over the kitchen floor. It was summer and we already had a big problem with ants at the time – so from that time in all we had was water or milk at our house {I say from age 10-16}.

Now the Cottee’s instant pudding called for it to be made up with cold full cream milk, but I thought that it would be super sweet if I made it with condensed milk – because why not? We hardly ever have dessert at the moment because once meals are finished we move straight to the bath, and after bath and p.j’s it is wind down time and I don’t want anyone’s p.j’s getting messy with dessert.

I also made it a little bit like a triffle with layers of whipped cream, sliced banana and crushed biscuits… Although you can’t really see the layers in the photos, you really could feel the textural change when eating and I thought that it really added to the dessert.

BANANA PUDDING

5 bananas

2 cans of sweetened condensed milk

1 packet of vanilla pudding mix

500 mls of double cream

250 grams of biscuit

Blitz two banana until smooth, add the condensed milk and vanilla pudding and blitz until well combined. Whip up your double cream and then fold half of the cream into the banana pudding mixture.

Place a layer of banana pudding in the bottom of your glass then top with sliced banana, whipped cream and the crushed biscuit. Repeat the process until your glass is full.

Refrigerate until set {approximately 2 hours}.

This recipe filled four mason jars.

Do you enjoy bananas? Are you a fan of pudding? Is this more of an American dessert then an Australian one? Do you eat dessert every night?