serves 12 | easy | active time: 35-45 minutes | full time: 3 hours

another nostalgic treat, made better with a nutty twist: a Pistachio and Banana Cream Pudding! It’s creamy, sweet n' salty, and perfectly pistachio-y thanks to our Creamy Pistachio Spread and a sprinkle of Jacobsen's flaky salt. If you need us, we’ll be making this no-bake dessert on repeat. 

ingredients:

for the pudding:

• 3.4 oz packet instant vanilla pudding
• ½ tsp Jacobsen Co. Kosher Salt
• 2 tsp vanilla extract
• 2 cups whole milk
• 1 ½ cups heavy cream

for assembly:

• Pistakio Creamy Pistachio Spread (or try Crunchy!) 
• Jacobsen Co. Flake Salt, to taste
• 4 bananas, sliced 
• 8 oz vanilla wafers 
• Chopped pistachios
  

instructions:

• Make the pudding: whisk together instant pudding, kosher salt, vanilla extract and milk. Set aside for 5 minutes.
• Then, using a stand mixer or hand mixer with the whisk attachment, whip the heavy cream until it forms stiff peaks.
• Add the pudding to the whipped cream and gently fold until combined. 
• Assemble: In a trifle bowl (or any taller container), layer a third of each ingredient: pudding, wafers, and bananas.
• Drizzle with creamy pistachio spread and sprinkle with flake salt. Repeat this process three times in total.
• Cover the pudding with plastic wrap and chill in the fridge for at least 2 hours, preferably longer. When ready, scoop into a bowl and enjoy!