This creamy banana pudding dessert is very easy to make, and the addition of the orange oil gives it a little something unexpected, too! Be sure you are using a pure essential oil, though, as some are filled with toxic fillers, like perfumes and are definitely unsafe for ingesting.

If your oil says “do not ingest” or “for aromatherapy use only” don’t use it.

CREAMY BANANA PUDDING DESSERT

(printable recipe at bottom of the post)

What you will need:

Mixing bowl, whisk, knife and scraper

Half a box of gluten free vanilla wafers

1 – 5.1 oz box instant vanilla pudding

2 cups cold milk of your choice

(TIP: I have tried making this with both almond and coconut milk and it will not set up)

5 drops pure orange essential oil *optional

1 to 2 bananas

Large bowl or small glasses for serving

Whipped cream or Cool Whip *optional

Directions:

Follow the package directions for the pudding. Be sure to use very cold milk and make sure all lumps are out of the pudding mixture. Once it’s well blended, add in your essential oil drops and refrigerate per package directions.

While it is setting up, go ahead and cut your bananas into slices. The amount of banana you use is really your preference and also depends on the size of the bananas.

Line the bottom of your dish/dishes with vanilla wafers.  Alternate between banana slices and wafers all over the bottom.

Once your pudding has set, pour it into the dish carefully, about 2/3 of the way up and add in another layer of the banana and wafers. Repeat until all is gone. Then add some slices on the top.

Serve!

(Just a tip: If you are planning to serve this the next day, the wafers that are down in the pudding will be slightly mushy, so I would make as close to time of serving as possible.)

CREAMY BANANA PUDDING DESSERT

This recipe can easily be made gluten and lactose free!

Print

Ingredients

• Half a box of gluten free vanilla wafers
• 1 - 5.1 oz box instant vanilla pudding
• 2 cups cold Lactose free milk of your choice
• 5 drops pure orange essential oil *optional
• 1 to 2 bananas
• Cool Whip *optional

Instructions

1. Follow the package directions for the pudding. Be sure to use very cold milk and make sure all lumps are out of the pudding mixture. Once it’s well blended, add in your essential oil drops and refrigerate per package directions.
2. While it is setting up, go ahead and cut your bananas into slices. The amount of banana you use is really your preference and also depends on the size of the bananas.
3. Line the bottom of your dish/dishes with vanilla wafers. Alternate between banana slices and wafers all over the bottom.
4. Once your pudding has set, pour it into the dish carefully, about 2/3 of the way up and add in another layer of the banana and wafers. Repeat until all is gone. Then add some slices on the top.
5. Serve!
6. (Just a tip: If you are planning to serve this the next day, the wafers that are down in the pudding will be slightly mushy, so I would make as close to time of serving as possible.)

You may also like this BREAKFAST BANANA SPLIT recipe:

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