Directions

Banana Pudding

1. In a large bowl, toss the bananas with the vanilla extract (to prevent browning).
2. Prepare the vanilla pudding mix according to package instructions, using the 4 cups cold milk. Let the pudding thicken slightly.

Cherry Reduction

3. In a small saucepan, whisk together the cherry juice and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens and becomes translucent, 2-3 minutes. Remove from the heat and allow to cool slightly.

Assembly

4. In a large trifle dish or serving bowl, create an even layer of half of the sliced bananas.
5. Sprinkle half of the chopped pistachios and half of the halved cherries over the banana layer.
6. Gently pour half of the vanilla pudding over the cherry and pistachio layer. Spread evenly.
7. Repeat steps 4-6 creating another layer. Then spread shipped cream evenly over the top pudding layer. Gently press the remaining chopped pistachios onto the whipped cream.
8. Cover the assembled banana pudding with plastic wrap and refrigerate for at least 2 hours or until chilled and set.
9. Before serving, decorate with additional cherries and fresh mint leaves (optional). Serve with vanilla wafer cookies on the side.