Banana Pudding Tacos with Vanilla Wafer Shells

(Photo credit: Instagram)

There has been a viral photo of a taco making it’s way around the internet that has got people talking as well as salivating. But it’s not your typical taco, it’s a dessert taco. As a matter of fact, it’s a banana pudding taco.

This recipe is from the kitchen of Darius Cooks with a little added flair to fit in tacos. Trust me, you’re going to love this.

INGREDIENTS:

For the pudding:

1 packet of French vanilla pudding mix
1 ½ cups of cold milk
1 ½ cups of cold heavy cream
1 can of sweetened condensed milk

For the salted caramel whipped cream:

1 8-oz package of cold cream cheese
1 ½ cups of cold whipped cream
1 teaspoon of vanilla
1 ½ cups of brown sugar
½ teaspoon of salt
About 3 bananas, sliced
Lots of cookies – I used Pepperidge Farm Chessmen Butter Cookies

For wafer taco shell:

7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk

DIRECTIONS:

Start by making the custard base. In a mixer, mix together the whipped cream until stiff peaks occur. Then, set aside. In a large bowl, mix together the French vanilla pudding mix and cold mix. Whisk well to ensure there are no lumps. Then, once it sets slightly, add in the sweetened condensed milk. Mix well to combine. Lastly, fold in the whipped cream carefully so as not to deflate the cream. Then, in a dish, layer in the custard mixture along with the cookies and sliced bananas. Repeat the layers until the dish is full and then put it in the fridge for at least an hour to chill.

Meanwhile, make the salted caramel. In a saucepan, melt the butter and sugar together and…

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