Wednesday, September 1, 2010
Time for another sweet treat here at the Hungry Texan. I was thinking about the upcoming Labor Day holiday and recalled that I haven't shared this Banana Pudding with y'all.
Banana Pudding has always been a summertime favorite of mine. Its rich, creamy, and full of fruit and cookies, what's not to love?
adapted from Paula Deen
1 12oz. carton of cool whip*
1 14oz. can sweetened condensed milk*
1 8oz. block of cream cheese, room temperature
2 c milk
1 5oz. box instant vanilla pudding (use french vanilla if you like)
6 bananas, sliced thin
1 large bag vanilla wafers, or 1 box
*I like to use fresh sweetened whipped cream, but cool whip is quick and easy. Use what you like. Also, I couldn't bring myself to use the whole can of condensed milk. I put in about 3/4 of the can.
Whisk the milk into the instant pudding mix and set aside. Combine the condensed milk and cream cheese, beat until smooth and thoroughly combined. Add to the pudding and whisk until smooth. In a large trifle dish or baking pan put down a layer of cookies, then bananas, then pudding, and finally the cool whip / whipped cream. Repeat the layers, ending with the cool whip. Top with additional cookies if desired.
Here's another fun way to serve it:
Hank and I enjoyed these the next day with lunch. Layer the pudding into half pint jars, top each with a cookie and a lid and you have an extremely portable and delicious dessert. Great for a picnic or lunch box!