Chill your equipment: Before you begin, it's essential to chill your mixing bowl and beaters or whisk in the refrigerator for at least 15-20 minutes. This helps the cream whip faster and ensures a light, fluffy texture.

Pour the cream: Once your equipment is chilled, pour the cold heavy cream into the chilled mixing bowl.

Add sugar and vanilla: If desired, add powdered sugar and vanilla extract to the cream. The powdered sugar adds sweetness, and the vanilla extract contributes flavor, but you can omit either or both if you prefer unsweetened or plain whipped cream.

Start whipping: Using a handheld mixer or a stand mixer fitted with the whisk attachment, begin whipping the cream on low speed. Gradually increase the speed to medium-high as the cream thickens.

Watch for soft peaks: Whip the cream until it reaches the desired consistency. Soft peaks will form when you lift the beaters out of the cream, and the peaks gently curl over. Be careful not to overmix, as the cream can quickly turn into butter.

Taste and adjust: Once the whipped cream reaches the desired consistency, taste it and adjust the sweetness if necessary by adding more powdered sugar. Mix briefly to incorporate any additional sugar.

Serve or store: Homemade whipped cream is best served immediately, but you can also cover and refrigerate it for later use. It will keep in the refrigerator for several hours, but it may lose some of its volume over time.

Enjoy: Use your homemade whipped cream to top pies, cakes, fruit, hot cocoa, or any other dessert that could use a creamy, decadent finishing touch. Get creative and have fun experimenting with different flavor variations by adding extracts, spices, or flavored syrups.

Once your homemade whipped cream is done, slowly fold and incorporate it into your pudding.

Slice those bananas.. the more ripe - the better.

Feel free to get creative here but I love the combo of Nilla Wafers and Chessmen Butter cookies.

Layer it all together in a pretty dish or just throw it in a foil pan.. either way, plate me up lol.

I like to garnish with the caramel sauce and crumbled cookies.

1 cup sugar

6 tablespoons butter, room temperature

½ cup cream

1 teaspoon sea salt

Splash of banana liquor (optional)

Caramel Sauce Instructions

In a sauce pan, heat the sugar on medium low heat until it’s completely melted. Stir the sugar gently every so often, making sure the sugar doesn’t burn. The sugar will start to form clumps before melting slowly. This process may take several minutes.

Once completely melted, remove from heat immediately and stir in the butter. Adding the butter will cause the mixture to bubble quite a bit.

Pour in a splash of the banana liquor and mix (optional)

Next, pour in the heavy cream and add the sea salt. Stir until everything is combined.

Pour into small bowl or cup and allow to cool completely before using.

I poured the caramel in a squirt bottle after cooling completely to make drizzling the caramel easier.