About the Recipe
As good as the Magnolia banana pudding, with a hint of fall spice!
1 cup whipping cream (here I use Silk non-dairy)
1 tbsp pumpkin puree (from can)
1 tsp or more pumpkin spice
1/4 cup powdered sugar
Nilla wafers (about 1-2 cups)
1 mashed banana
Splash of milk or cream
More pumpkin spice or cinnamon to top
Prepare the pumpkin spice whipped cream by whisking the whipping cream with the pumpkin puree, pumpkin spice and powdered sugar (start with less than 1/4 cup sugar and add more to taste)
Once nicely whipped add to a piping bag (optional) and refrigerate until pudding is ready
Add 1 1/2 cup wafer cookies, milk, and mashed banana to a jar or bowl and mix together (don't over crush the cookies)
Use container(s) or jar(s) of choice to layer cookie and banana mixture with whipped cream
Start with base layer of cookie and banana mixture, followed with cream, you can line up more wafers or skip depending how much cookie you like to add. Repeat until you have used all of the cookie and banana mixture.
Finalize with a layer of cream, add some cinnamon on top and enjoy! It also tastes better after refrigeration (thickens and the banana flavor further seeps into the layers).
Tastes as good as Magnolia's (with the addition of pumpkin spice flavor).