This past weekend, the grocery store had bananas 4 pounds for $1. My DH and I both looked at each with the same shine in our eyes, the thought of banana Pudding.
So Sunday afternoon, I made Banana Pudding under Judah's supervision, of course. Being that the recipe makes many more servings than two people should eat, we made up several small batches and then delivered them to our neighbors.
I wanted to share the recipe I use. It is the one that my mom uses and I think she got it from my Gram. So to me this is the way that Banana Pudding is supposed to taste. Haha! This recipe does use a little sour cream, which adds to the richness of the pudding while also toning down its sweetness just a tad.
Banana Pudding
3 pounds of ripe bananas
1 small package of banana cream instant pudding
2 small packages of vanilla instant pudding
5 cups of milk
1 (8 ounce) container of sour cream
1 large container of Cool Whip, divided
1 box of vanilla wafers
Peel and slice bananas. Set aside.
Whisk together all puddings, milk, sour cream, and 1/2 container cool whip in a large bowl.
Layer banana slices, pudding, and vanilla wafers. Top with remaining cool whip, adding a few drops of cold milk for spreading consistency. Refrigerate until time to serve.
1 small package of banana cream instant pudding
2 small packages of vanilla instant pudding
5 cups of milk
1 (8 ounce) container of sour cream
1 large container of Cool Whip, divided
1 box of vanilla wafers
Peel and slice bananas. Set aside.
Whisk together all puddings, milk, sour cream, and 1/2 container cool whip in a large bowl.
Layer banana slices, pudding, and vanilla wafers. Top with remaining cool whip, adding a few drops of cold milk for spreading consistency. Refrigerate until time to serve.
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