Layered Banana Pudding

Recipe by
Total Time:
45-60 minutes
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

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  • 1 cup - tied Curd (tied in muslin for 20 minutes)
  • 1 cup - fresh Cream (chilled in beating container)
  • 1/2 cup - Sugar powdered
  • 2 ripe Bananas pureed fresh
  • 1/4 packet Lemon jelly
  • 4-5 drops vanilla essence
  • Top layer:
  • 2 bananas,1 Orange or Mango (optional)
  • 1 tsp - Lemon juice
  • 3/4 packet Lemon jelly

How to Make Layered Banana Pudding

  • Bottom layer:
  • Put marie biscuits in a clean polythene bag.
  • Crush to crumbs with a mallet or pestle.
  • Remove into 6" pudding bowl (flat bottom 2" walls at least).
  • Add melted butter and mix well with hand.
  • Spread over bottom and press lightly.
  • Bake it in hot oven for 5 minutes. (or microwave on medium for 2 minutes)
  • Remove and cool to room temperature.
  • Keep aside.
  • Middle layer:
  • Beat curd with electric hand beater till smooth.
  • Dissolve jelly in 1/4 cup boiling water, dissolve till no crystals remain.
  • Cool to room temperature.
  • Beat chilled cream in chilled container with sugar till thick.
  • Keep aside 2 tbsp. for topping (optional).
  • Add beaten curd, vanilla essence, banana puree, mix well.
  • Add jelly, beat well in chilled container, till thick.
  • Pour over biscuit base, allow to set in refrigerator.
  • Top layer:
  • When curd layer is set, slice bananas as desired.
  • Sprinkle lemon, and toss lightly to coat evenly.
  • Arrange segments or orange or mango, and banana over curd layer.
  • Prepare lemon jelly as per packet instructions, cool to room temperature.
  • Pour over fruit, chill till well set.
  • Decorate with save beaten cream.