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:

1. Make the pudding: whisk together instant pudding, kosher salt, vanilla extract and milk. Set aside for 5 minutes.

2. Then, using a stand mixer or hand mixer with the whisk attachment, whip the heavy cream until it forms stiff peaks.

3. Add the pudding to the whipped cream and gently fold until combined. 

4. Assemble: In a trifle bowl (or any taller container), layer a third of each ingredient: pudding, wafers, and bananas.

5. Drizzle with creamy pistachio spread and sprinkle with flake salt. Repeat this process three times in total.

6. 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!