Since moving to the South ten years ago, I've tried different recipes of the traditional Southern dessert, Banana Pudding. The recipe below is the best Tim and I have ever eaten. Our preference is easy on the bananas and with vanilla pudding rather than banana.
Banana Pudding
2 boxes vanilla wafers
2 boxes (4 ounces) instant vanilla pudding
1 can sweetened condensed milk
1 extra large container of cool whip
8 medium ripe bananas
CRUSH: the vanilla wafers and place in a 9x13 pan.
MIX: the pudding in separate bowl using the directions on the box.
STIR: in the condensed milk into the pudding.
POUR: the pudding mixture over the crushed wafers.
SLICE: the bananas and add to the top of the pudding.
COVER: with cool whip and enjoy!
TIPS . . . to keep bananas from turning brown, dip them in lemon juice. Also, make sure the cool whip has sat in the frig for at least 6 hours before using so it thaws thoroughly.
DISCLAIMER: the picture above is NOT what this pudding recipe will look like.
If you make this recipe and enjoy it then let me know! :)
3 comments:
That sounds yummy. I haven't made mine that way before, just might have to try it.
Thanks for the recipe, bethany! It sounds awesome! I just got caught up on your blog...you are a faithful little blogger, and I've been a delinquent reader lately!!!
Yum! I love banana pudding:-) My recipe is very similar, and I must agree that makes an awesome batch o' pudding!! Mine calls for cream cheese in addition to the other ingredients. If you ever want to change it up a bit, try using pepridge farm chessman cookies instead of the nilla wafers. In an unofficial study comprised of Ritzema/Elwood family members, chessman cookies were the "preferred banana pudding cookie" over nilla wafers. Oh, btw, I've enjoyed your blog, I read it frequently and just haven't commented before:-)
Post a Comment