Growing up like I did you would have been hard pressed to find a potluck or church function were the iconic banana pudding wasn’t being served. We had it at just about every gathering. There’s nothing else quite like it- until now that is. The classic dessert, layered with fruit and vanilla cookies, has been updated using pineapple instead. And, I’m here to tell you just how mouthwateringly delicious this Pineapple Pudding is!
If you’re not the biggest fan of banana or if you just want to try this unique variation it’s a great dessert. The creamy layers of pudding make this a refreshing treat and the pineapple pieces keep this from being too sweet. They give just a bit of acidity to the dish that makes this even better than the original in my opinion.
To begin making this recipe simply combine some instant pudding with the reserved pineapple juice. We’re also mixing in some sour cream and cream cheese for a truly decadent texture and flavor. These make the pudding even creamier than you might have thought possible.
Instead of adding some pudding then the slices of fruit, we’re mixing the pineapple chunks right into the pudding. It would be hard to layer in those slippery and uneven pieces. But, rest assured that wonderful pineapple flavor is there in every bite.
The classic vanilla wafers make up the other layers. For this one I used the mini size cookies but you can use the regular size as well. You don’t need to be precious about the first layers, but the top one I like to arrange the cookies very neatly since it’s the one folks will see.
This Pineapple Pudding is a game changer and will be a welcome addition to the dessert table for sure.
Ingredients
2 cans (20 oz) pineapple chunks, well drained, (reserve all juice)
1 cup sour cream
4 oz cream cheese, softened
3 (3.4 oz) boxes instant vanilla pudding
1 cup milk
16 oz frozen whipped topping, thawed
2 (11 oz) boxes vanilla wafers
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