Banana Pudding

This light and fluffy Banana Pudding is very quick to make it requires no cooking. It should be served very cold.

2 lb. ricotta cheese

6 bananas, mashed

2 teaspoons lemon juice

4 oz. icing


2 tablespoons sweet white wine 2 teaspoon almond essence 1 oz. flaked almonds 6 sponge fingers, crushed

Press the ricotta cheese through a fine strainer into a medium-sized bowl. Add the bananas, lemon juice, sugar, wine and almond essence. Beat until the mixture is fluffy. Mix in the almonds.

Pour the mixture into a serving dish and sprinkle the sponge finger crumbs over the top. Cover and place in the refrigerator for 2-3 hours before serving.

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