- Then, add the cream cheese that has been softened and blend until a smooth and homogenous mixture is obtained.
- Chill the blend while making the whipped cream.
- Using the whisk attachment of a stand mixer, beat the heavy cream in a clean bowl at medium speed for approximately one minute until it starts to thicken.
- Then, raise the speed to medium-high and continue whipping until stiff peaks form. Avoid over-whipping the cream.
- Keep the mixer at a low speed and gradually add the pudding mixture to the whipped cream, one spoonful at a time, until everything is thoroughly blended and no pudding streaks are visible.
- Take the red velvet cake out of the pan and slice it into 8 rectangular pieces by creating a 4×2 inch pattern.
- Further, divide each rectangle in half to get 16 1/2-inch-thick pieces. Keep these aside for later use.
- For the pudding arrangement, choose a small bowl or a wide 4- to 5-quart glass bowl, or individual serving bowls.
- Begin by placing a quarter of the pudding at the bottom, then add enough slices of red velvet cake to fully cover that layer. Then, add a third of sliced bananas to cover the cake and pour 1/3 cup of mini chips over it.
- Repeat the layering process two more times, then finish by topping it with the remaining pudding.
- Sprinkle crumbled red velvet cake and add a tablespoon of mini chips on top as the final touch.
- In order to cool the mixture, wrap it in plastic and place it in the refrigerator for at least four hours or overnight.
- Enjoy your chilled pudding!
Note:
- You may have a few extra pieces of cake for snacking.