Before you go through this recipe you have to understand how to navigate through my style of cooking. I’m not trained, and chances are, neither are you. Therefore, the basic rules of cooking essentially don’t apply to me, and why should they? If the recipe ends up delicious, isn’t that enough? If you’re willing to go on a taste bud journey, but feel you don’t really have the skills in the kitchen, my recipes are definitely worth trying out.

So here we go with the rule breaking. I like using pre-made ingredients (in this case Jello pudding) and enhancing them to a point where no one would know the difference. Plus, who really makes pudding from scratch? We don’t have time for all that!


For the Filling:

1 pack of banana Jello pudding

2 cups whole milk

1 banana (sliced)

1/2 cup mini vanilla wafers

For the Vanilla taco Shells:

2 cups all purpose flour

1 cup vanilla sugar

4 eggs

1/2 cup melted butter

1/2 cup whole milk

1 tsp vanilla extract

The Toppings:

whipped cream

1/2 cup crushed vanilla wafers


Making the Pudding:

Combine banana pudding mix with the milk. Don’t follow the recipe on the box. By adding other ingredients, you’ll achieve the correct consistency.

Using a stand mixer fitted with a paddle attachment, combine the sliced bananas along with the vanilla wafers. Mix well, and put in the fridge.

Now the Vanilla Shells:

Combine the flour, and salt in a bowl. In a separate bowl, combine the sugar with the eggs.

Add the egg mixture to the flour and slowly add the melted butter. Combine until a loose batter is achieved.

Heat a waffle cone iron to medium high. Add about ¼ cup of batter to the iron and cook until it becomes light golden brown.

Take it off the burner and immediately form into a taco shell shape. You can use a taco holder, or a flipped muffin pan by resting it in between the slots. Repeat above steps for the remaining taco shells.


Add an equal amount of pudding to each taco. Top with whipped cream and crushed vanilla wafers.

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