Banana Pudding Chimichangas: Easy Dessert Recipe
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Ingredients & Tools You'll Need
Alright, let’s dive into what you’ll need to make these Banana Pudding Chimichangas happen.
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Watch How to Make It
Why You'll Love This Recipe
Another reason to love this recipe is its versatility. You can customize it however you like! Want to add some chocolate chips or peanut butter?
Go for it. Want to serve it with a scoop of ice cream? Yes, please!
This recipe is a great base that allows you to get creative. And don’t get me started on how fun it is to make. You’ll have a blast rolling up those tortillas and frying them to perfection.
As for tools, a deep fryer is ideal for getting that perfect golden color, but if you don’t have one, a large pot will work just fine. You’ll also need mixing bowls and a whisk to combine your ingredients. A spatula will come in handy for folding everything together, and don’t forget your measuring cups!
Once you have everything ready, you’ll be set to make these delicious chimichangas.
How To Make It
Making Banana Pudding Chimichangas is a fun and straightforward process. First, we’ll whip up our creamy filling, then roll it all up in tortillas and fry them until they’re crispy. The whole process should take about 30 minutes, so let’s get started!
Preparation
Start by mixing together your vanilla pudding mix with two cups of milk. You want to whisk it until it thickens up nicely-this will be the base of your filling. In a separate bowl, combine the cream cheese with the sweetened condensed milk.
This combo adds a rich, creamy texture that’s just divine. Mix it until it’s thick and smooth, and then fold in the pudding mix.
Next, stir in the Cool Whip, diced bananas, and half a cup of crushed vanilla wafers. This is where the magic happens-the Cool Whip gives it that light, fluffy texture, while the bananas add that fresh sweetness. Make sure everything is well combined so every bite is packed with flavor.
Cooking
When you’re ready to fry, heat your deep fryer or pot to 350 degrees Fahrenheit. Carefully drop in the chimichangas, a few at a time, and fry them until they’re golden brown and crispy. You’ll know they’re done when they have that beautiful golden color and a delicious aroma fills the air.
As soon as they come out, dust them with cinnamon sugar while they’re still warm. Finally, drizzle with chocolate and caramel syrup, and garnish with banana slices and whipped cream. Trust me, these will disappear faster than a cold beer in July.
Serving & Variations
These Banana Pudding Chimichangas are best served warm, but they can also be made ahead of time and reheated if needed. A common consensus among home cooks is to pair them with a scoop of vanilla ice cream for an extra special treat. You can also switch things up by adding different toppings like crushed nuts or even a drizzle of peanut butter if you’re feeling adventurous.
Feel free to customize the filling too! You could add some chocolate chips or swap out the vanilla wafers for something like graham cracker crumbs for a different flavor profile. The possibilities are endless, so get creative and make it your own.
In the end, you’re left with a truly delicious dessert that’s a hit with everyone. These Banana Pudding Chimichangas are a fun twist on a classic dessert that’s sure to impress. Gather your friends and family, and get ready to enjoy every crispy, creamy bite.
Recipe created by Big Ks Que for Trust Me Try It.
Banana Pudding Chimichangas are a dessert made by wrapping banana pudding and sliced bananas in a tortilla, frying or baking them until crispy, and serving them with toppings like whipped cream or chocolate sauce. Store leftover Banana Pudding Chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. Yes, you can prepare the filling ahead of time and assemble the chimichangas, but it is best to fry or bake them just before serving for optimal crispiness. You can use other fruits like sliced strawberries, peaches, or apples as a substitute for bananas in the filling for a different flavor. To make Banana Pudding Chimichangas gluten-free, use gluten-free tortillas and ensure that other ingredients like pudding mix and toppings are also gluten-free.Frequently Asked Questions
What are Banana Pudding Chimichangas?
How do I store leftover Banana Pudding Chimichangas?
Can I make Banana Pudding Chimichangas ahead of time?
What can I use as a substitute for bananas?
Are Banana Pudding Chimichangas gluten-free?
Wrapping Up
This is the kind of recipe that feels like a warm hug when you need it. Make it once and it will end up in your repeat rotation.
Recipe created by Big Ks Que for Trust Me Try It.
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Ingredients
- Four large taco size flour tortillas
- 5 cups milk
- 5 oz pack vanilla pudding
- 1 8oz block cream cheese
- 1 8 oz cool whip
- 1 box hello no bake cheesecake ( you want just the filling packet )
- 6 bananas
- 1/4 cup cinnamon sugar
- 1 cup crushed vanilla wafers
- Chocolate syrup
- Carmel syrup
- 1 can sweetened condensed milk
Instructions
- Start by mixing the pudding and 2 cups milk until thick
- In a seperate bowl mix cream cheese and condensed milk till thick
- Now mix both mixtures together
- Now add cool whilp, two diced bananas and 1/2 cup vanilla wafers and fold all together
- In a seperate bowl mix cheesecake filling and
- 5 cups milk
- Till thick
- Now lay down a flour tortilla then spoon in a spoon of the cheesecake , some sliced banana, then a spoon of the pudding
- Roll it while tucking the edges
- You want to place them in the freezer for two hours
- Then have your deep fryer set on 350
- Fry till golden brown
- As soon as they come out dust with cinnamon sugar
- Drizzle with Carmel and chocolate
- Garnish with banana slices , vanilla waffles and whipped cream
- Then enjoy !
