Pumpkin Banana Pudding Parfaits

AN ELEVATED CLASSIC!

Directions:

1. In a large bowl, mix the vanilla pudding according to the package instructions (My package told me to mix in 2 cups of milk with an electric mixer until it thickened)

2. Once the package is mixed, gently whisk in the pumpkin puree.

3. In a separate bowl (preferably metal), pour in the whipping cream, and beat it with the electric mixture until soft peaks form.

4. (Or again, just use store bought whipped cream)

5. In a another bowl, lightly crush the wafers with your hands.

6. Assemble the different elements together beginning with a layer of wafers, followed by a layer of the sliced bananas, then the pumpkin pudding, and finally the whipped cream.

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Makes 6 servings:

• 36-45 mini vanilla wafers

• 1 package of vanilla pudding

• 1/2 cup pumpkin puree

• 2 cups of very cold milk - Or whatever the pudding package calls for ( I used 2 cups of unsweetened almond milk)

• 1 cup of heavy whipping cream (or for convenience you can use 1/2 container of cool-whip)

• 2 medium bananas, sliced

Continue this process until the cups overfloweth alternating pumpkin pudding with a little whipped cream, then crushed wafers, then bananas and so on.

Of course you can do this is a large trifle bowl, and skip the individual servings cups altogether, however it's just SO so pretty this way!

AND VOILA!

​You can make this dessert up to a day in advance.  But if you want to keep crunchier cookies, keep 

everything refrigerated with plastic wrap and don't assemble the parfaits until a half an hour or so before you're about to serve them.