– In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
– Remove from heat and stir in vanilla extract and cinnamon. Let cool slightly.
– Add sliced bananas to the cooled pudding base and stir gently to combine.
– Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
– In a large bowl, combine the chilled banana pudding and whipped cream. Stir gently until well combined.
– Spoon the no-bake banana pudding into individual serving cups or a large serving dish.
– Top with fresh banana slices and crushed Nilla wafers.
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