Miffy Banana Pudding 🍌🥛✨

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170°C. Line 2 cookie trays with baking/ parchment paper and set aside.

Step 2

In a bowl, using an electric mixer, cream together the butter, sugar, baking powder, salt, and vanilla extract until light and fluffy - about 5 minutes.

Step 3

Whisk together egg and milk. Gradually add to the butter mixture in small additions, mixing well each time.

Step 4

Sift the flour into the butter mixture and fold until it becomes a soft dough. Transfer the mixture to a piping bag fitted with a round nozzle and pipe 2.5cm rounds onto the lined trays. For the Miffy cookies, place a smaller nozzle over the round piping tip and hold into place. Pipe Miffy's ears onto about 10-12 cookies - I recommend making a few back ups just in case the ears break during assembly.

Step 5

Bake for 10-12 minutes or until lightly golden. Cool completely.

Step 6

In a bowl, whisk together the condensed milk, ice-cold water, vanilla extract, and banana essence until combined. Add in the instant pudding mix and whisk until combined. Cover and chill in the fridge for at least 1 hour.

Step 7

In a separate bowl, using an electric mixer, beat the softened cream cheese until smooth. Stream in the thickened cream and continue beating the mixture until soft peaks form.

Step 8

Unwrap the chilled pudding and fold with a spatula to loosen the mixture. Incorporate the pudding into the whipped cream mixture in thirds, mixing well in between additions.

Step 9

Melt dark chocolate over a bain-marie or in the microwave.

Step 10

Using a toothpick or paper piping bag, draw Miffy's features onto each of the Miffy nilla wafers. Allow the chocolate to fully set before assembling the pudding.

Step 11

In a large dish, set down a layer of round wafer cookies followed by sliced bananas and vanilla pudding. Repeat until all the round cookies are used.

Step 12

For the top of the pudding, decorate as desired with the Miffy nilla wafers, sliced bananas and mint leaves.